Shexian Cuisine

Shexian cuisine has fried woolen tofu, tofu brain marrow, yarn noodles, knife board incense, stone kuey teow, etc. 1, fried woolen tofu: Anhui Shexian region color special traditional dishes. Because of the fermentation of tofu through the vegetable protein into a variety of proteins, so after cooking the flavor is particularly fresh. 2, tofu brain marrow: is the traditional flavor of Anhui Shexian snack. It is rumored that in the Ming Dynasty, it is famous for its fresh and delicious, milky white soup, low price and famous features.

1, fried hairy tofu: hairy tofu is Anhui Huizhou region features traditional dishes, well-known vegetarian delicacies. As the tofu through the fermentation of vegetable proteins into a variety of proteins, so after cooking the flavor is particularly fresh.

2, tofu brain medulla: tofu brain medulla is a traditional snack in Shexian County, Anhui Province. It is rumored that in the Ming Dynasty, it is famous for its freshness and deliciousness, milky white soup, and low price.

3, yarn noodles: produced in the south of Shexian Township, toughness enough, salty and light, pure taste, suitable for long storage, is a local old craft noodles, in the entire Jiangnan region are more popular.

4, knife plate incense: knife plate incense is a pickled food in Anhui, made of pork, this dish is eaten while hot fat and not greasy, is one of the masterpieces of Huizhou cuisine, but also a main dish of the people of Huizhou hospitality.

5, stone kuey teow: stone kuey teow with diced pork and fried soybean meal into a filling, wrapped in dough, pinch the mouth, push kuey teow into a round cake, and then placed in a pan to cook, each cake placed on a stone pressed, the purpose of putting the stone is to transfer heat evenly, so that the filling is cooked, the cake is not turned over, but the edge of the branding side of the press the stone, so that the internal fat ooze out, and has been burned to cook that is complete. Bite open the aroma, moist and flavorful, better with soup.