Specialty refers to a product that is unique or particularly famous in a certain place and has cultural connotation or history. It also refers to products that are only produced in a certain place. Next, I will sort out what special products Wuhu has for your reference only, hoping to help you!
Wuhu City/Wuhu Specialty Introduction
Wuhu City is located in the southeast of Anhui Province, and the urban area is located at the intersection of the Yangtze River and Qingyi River. The city was founded in the Spring and Autumn Period, and it was named "Jiuzi" because of the large number of pigeons. It has been more than 2,500 years. The discovery of the herringbone cave in Fanchang can be traced back to human activities 2-2.5 million years ago. Wuhu is the sub-center of economy, culture, transportation and politics in Anhui Province, a key open city along the Yangtze River approved by the State Council, a core city in Wanjiang City Belt to undertake industrial transfer demonstration zone, and a member city of Nanjing Metropolitan Area. Wuhu is a riverside landscape garden city, which was called "the giant port of the Yangtze River and the backbone of Anhui" in ancient times. It has successively won the honors of national health city and national excellent tourist city.
Xin gang cha gan/Wuhu specialty
Full name of Xingang dry tea: Jin Teng Wang Xingang dry tea (Jin Teng Wang dry tea) is one of the traditional specialties of Wuhu City, Anhui Province, and is famous along the Yangtze River because it is produced in Xingang Town. It is made by traditional technology and new formula. It is characterized by the combination of fresh, sweet and fragrant flavors, and the meat is tender, chewy and memorable. It contains a lot of plant protein, amino acids and trace elements needed by human body, and is an ideal food for people to travel, drink, accompany tea and relax. It is also the first choice for cold dishes in restaurants, KTV and bars. It is also the best specialty for gifts to relatives and friends.
Dry tea in Xingang has become an indispensable part of the local food culture. Drinking morning tea, eating breakfast, eating snacks and snacks are all indispensable. It is also a good gift for relatives and friends. Foreign tourists can enjoy tasting the dry tea in Xingang!
Fool melon seeds
The reason why "fool melon seeds" is famous all over the country is that Deng Xiaoping has put Nian Guang Jiu in the first place for many times and included it in Selected Works of Deng Xiaoping, and is known as "the first vendor in China". In the third volume of Selected Works of Deng Xiaoping, note 43 explains "fool melon seeds" as follows: "It refers to the self-employed in Wuhu City, Anhui Province. He hired people to manage, produce and sell melon seeds, known as "fool melon seeds", which made him rich. "
Three knives and three paintings.
Three knives: scissors, kitchen knife, razor, Wuhu traditional products. Scissors production began in the late Ming and early Qing dynasties, with exquisite craftsmanship. After processing, the kitchen knife can be used for three purposes, the front part is used for slicing, the middle part is used for cutting, and the back part is used for chopping. Wuhu razor has elegant shape, sharp blade, wear resistance, portability and flexibility. China's famous Zhang Xiaoquan scissors developed from Wuhu scissors.
Three paintings: iron painting, lacquer painting and grass painting. According to reports, the origin of lacquer painting and grass painting came into being in the early 1970s when Wuhu Arts and Crafts Factory was established, because the development of various paintings was strongly advocated at that time. This pile of lacquer paintings was originally developed by Wu, an old artist who was a painter at that time. The grass painting was designed and produced by Xie Baishui, an old artist at that time. However, due to the complicated production process, it basically stopped in the early 1980s and was gradually replaced by other paintings. Basically, it is difficult to see hand-made lacquer paintings in Wuhu city.
Boiled dried silk
Boiled dried silk is a famous traditional morning tea dish in Wuhu, and it is also the housekeeping name of Gengfuxing Restaurant, an old Huaiyang flavor shop with a history of more than 80 years. Boiled dried silk is called "nine-silk soup" after washing and drying. In the Qing Dynasty, "Tiaoding Ji" said that the materials used to cook dried silk are very elegant, and the commonly used raw materials are shredded ham, shredded bamboo shoots, shredded whitebait, shredded auricularia, shredded Tricholoma, shredded shredded shredded shredded shredded shredded pork, shredded bird's nest and so on. It is a precious dish, suitable for all seasons, especially in summer.
Wuhu crab roe baozi stuffed with juicy pork
Golden autumn chrysanthemum yellow, upright crab crab meat crab yellow fat season, little-known Wuhu crab yellow soup packets are also listed in time.
As early as the early 1920s, the crab-yellow soup packets served by the famous restaurants in Wuhu, such as Tongqinglou, Zuichun and Yipinxuan, were very famous. The dumplings made by famous white pastry chefs Liu Houfu and Huang Jiazhi are particularly exquisite, which has become a must for big businessmen to negotiate business and entertain relatives and friends. Up to now, Wuhu Restaurant and Fugui Restaurant are still on sale. Traditional craft has been developed, and the flavor features are more refined. The finished products made by Liu Kousuo, the master apprentice of Master Liu Houfu and the "provincial third-class pastry chef" of Wuhu Restaurant, are particularly popular.
Crab-yellow glutinous rice balls are made of crab, fresh skin, pork belly and refined white powder, with white sugar, monosodium glutamate, soy sauce, chopped green onion, Jiang Mo, refined salt and other ingredients. Wuhu crab roe soup packets are exquisite in materials and exquisite in workmanship. It needs to go through a variety of processes, such as making skin soup, stuffing and rolling skin.
Gengfu Su Xing sesame seed cake
Among a wide variety of famous snacks in Wuhu, "Geng Fuxing crisp sesame cake" is famous for its fragrant, crisp and crisp flavor and is famous along the Yangtze River. Anyone who comes to Wuhu city is attracted by it, and it's quick to taste it with your own eyes.
Geng Fuxing crisp sesame cake has a history of nearly 85 years. At first, the Geng Changhong brothers opened a "Geng Fuxing jiaozi Noodle Restaurant" with only three desktops at Sanjiekou. Specializing in crisp sesame cakes and shrimp noodles. It is famous for its exquisite craftsmanship and unique flavor. There are even passengers passing through Wuhu Port, taking advantage of the short-term landing of the ship at the dock to buy and take it to other places. After the public-private partnership, this noodle restaurant has been relocated and expanded several times, and still uses the old shop number. Under the leadership of Yan Kaiyin, an old master in the original shop, we constantly improved the traditional production technology and trained professional masters, which made this variety inherit and develop, and became famous and popular.
Wuhu saury
Swordfish, also known as "Dragon Tooth Coilia" and "Dragon Tooth Coilia", is as white as silver, generally about 30 cm long, with a big female and a small male, and a long, narrow and flat body like a knife. Ci Hai said: "In spring and summer, clusters go upstream and spawn in the upper reaches of rivers or estuaries, forming a fishing season, and then return to the sea after spawning." The waterway from Nanjing to Nantong in the lower reaches of the Yangtze River is usually the best place for swordfish to go in and out. Jiangyin, located on the south bank of the Yangtze River estuary, is a "golden waterway" for fish to swim back. It has hundreds of miles of coastline and considerable fishing capacity. Therefore, the output of saury listed every year ranks first among the counties and cities in the lower reaches of the Yangtze River. Often after the Spring Festival, fishing boats compete with each other, and the fisherman's basket is silver and white. When the peak season comes, as soon as the vendors attract them, the crowds will be packed and scramble to buy them. Weighing and collecting money will be very busy. '
Lianmi/Wuhu specialty
Anhui is a major honey exporting province in China, and even the official honey is one of the best. Helian is located on the bank of Wanjiang, absorbing the essence of nature in the mountainous areas of southern Anhui, which is the root of quality. Our products have been exported to the European Union, Japan, the United States, Australia and other foreign markets, and passed the national "organic food" certification. Yellow rice wine and honey vinegar have also passed the national "green food" certification, among which "Bee League" brand honey vinegar has won the titles of national "invention patent", "Anhui famous brand agricultural products" and "Anhui high-tech products". Honey, bee pollen, propolis, gastrodia elata blume, honeycomb element, honey vinegar, honey wine and other major series of more than 50 kinds of products. , a wide variety, reasonable structure, high-grade gift boxes, family bottles, affordable barrels.
Wuhu sufu/Wuhu specialty
diversification
There are red squares, green squares and bad squares, each with its own flavor. Red bean curd with red koji is bright in color, salty and mellow. After adding yellow alcohol, the fermented bean curd is milky white and has a rich compound fragrance of fermented bean curd and amino acids. Fangqing sufu is blue and white, with a strange smell, which is very delicious. The newly created sweet-scented osmanthus fermented bean curd, sesame fermented bean curd and multi-flavor fermented bean curd all have special flavors.
efficacy
Osmanthus fragrans fermented bean curd has fragrant smell, and has the effects of resolving phlegm and removing blood stasis, warming stomach and relieving pain; Sesame fermented bean curd is fragrant and delicious, which can nourish the body and resist diseases and prolong life; Multiflavor fermented bean curd has a variety of tastes, such as salty, sweet, sour, spicy, hemp and fragrant, and is very popular among consumers.
craftsmanship
First, cut the tofu into small cubes, remove some water, put it in an indoor bamboo cage, sprinkle with artificially cultured and purified Mucor seeds, cover it with heat preservation and let it ferment. When the tofu slices are moldy and the white fluff on the rotten surface grows to two or three centimeters thick, put them into a jar, add auxiliary materials, and pour the prepared salt water (20 grams of salt per 100 milliliters of water) for soaking. Salt water should be used to submerge the top tofu slices by one to two centimeters. Then seal the jar mouth with wet mud, let it melt the fimbriae, continue to ferment, promote the further decomposition of soybean protein into amino acids, and make the auxiliary material umami juice penetrate into the sufu block. After a few months, it matured into fermented bean curd. The longer the fermentation period, the better the quality and the more delicious the taste. When filling the jar, different auxiliary materials are added to make fermented bean curd with various flavors. With auxiliary materials, pour the prepared salt water (20 g of salt per 100 ml of water) for soaking, and the salt water should cover the top layer of tofu by one or two centimeters.
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