The top ten delicacies of Fuyang include: pink chicken, Taihe mutton noodles, glatiao, steamed buns, flat pancakes, spicy paste, egg white meat , beef cut into flowers soup, Caoji clams, water-rolled steamed buns.
Pink Chicken: A classic traditional snack in Fuyang, characterized by its slightly buttery texture, soft exterior and soft pink interior. A bite of slightly spicy and slightly numb pink chicken will leave you with endless aftertaste, and "pink chicken soup" is a delicacy well-known to everyone for its high quality and low price.
Taihe mutton noodles: a pasta model in northern Anhui. Taihe Ban Mian is said to have originated in the Three Kingdoms period. Zhang Fei was stationed in Yingzhou (now Fuyang). Zhang Fei always felt that the noodles were too soft, not chewy and withouttaste. The chef thought about it several times and added nearly a dozen kinds of medicinal materials to make the mutton noodles delicious after eating it. After that, Anhui Ban Mian became popular in Ying (Fuyang), Wan (Nanyang) and Xiang (Xiangfan).
Gratiao: Known as Fuyang “pasta,” Gratiao noodles are chewy but not tough, and the exclusive secret sesame sauce makes people drool!
Rolled buns: In the early days of Fuyang, they were called powdered buns, and some were also called Fuyang spring rolls. Rolled buns originated in the Ming Dynasty. According to legend, they were eaten by Zhu Yuanzhang and Shen Wansan during their stay in the Ming Dynasty. Rolled buns are inexpensive, high quality and nutritious. It is the favorite food of office workers and students. Eating it when you are in a hurry is not onlynutritious, but also saves time.
Dead Face Pancake: Crispy rice cake. In Dafuyang dialect, it is called: Dead Face Pancake, which is authentic. It is one of the favorite noodles of Fuyang residents. It must be steamed in a pan to be the most authentic. Half is burnt and the other half is soft. Children generally like half burnt.
I would be very grateful for the recipe of Lao Yanmo from Fuyang, Anhui province
First of all, you need a wool brush, and then you need to dilute it with water which is not very sticky, then find a pan, use a wool brush to dip it in flour, then brush it in a circle. Note: the flour should not be too thick. the flour around the circle is starting to flake, it's ready to go. . . .
Preparation of the dish: Use the chicken soup as a basesserole, then add the bean sprouts and gluten (this gluten is what you wash when you wash the noodles just now, it can be used, it is also available in the market), eggs or sausages as an option. . . .
Next, place three to five pieces of steamed buns in a staggered manner, then place the vegetables on the steamed buns, like wrapping Peking duck, adding coriander, and in summer, use chopped schizonepeta. garlic and chili oil. Wrap it up and that's it!
Preparation materials: 200 grams of all-purpose flour, 6 grams of lard, 110 grams of water (for the dough), 5 grams of baking powder
1. , add it to the bread bucket. Add the all-purpose flour, yeast and water, and start the bread machine's dough kneading cycle.
2. Add lard to the reconciled dough and restart the machine's dough kneading programbread maker to knead the dough
3. Once the reconciled dough is rounded by hand, put it in. Cover the bowl with plastic wrap to allow it to rise.
4. The structure of the dough after rising is honeycomb-shaped.
5. Knead the risen dough evenly and divide it into four parts.
6. Take some of the dough and knead it evenly, then roll it into a long strip.
7. Then wrap the long strip from one end to the other and press the end under the dough.
8. Use a rolling pin to roll the dough into a round, thin pancake.
9. Once the pan is heated, put the rolled out dough into the pan.
10. Fry until both sides are golden brown, then turn off the heat.
11. The old wild goose buns from Fuyang, Anhui are ready.