How to eat authentic Fengyang cuisine in Fengyang?

Fengyang lives in the middle reaches of Huaihe River, and its diet is mainly salty and spicy. It has the cooking method of "stewing, stewing, roasting and stewing" of Huaiyang cuisine, and pays attention to the characteristics of "original flavor, one thing and one product, and all kinds of dishes are delicious". Fengyang is Zhu Yuanzhang's hometown, and the dishes in the palace are also inherited. After excavation, arrangement and innovation, Zhu Yuanzhang's "Cloth Banquet" and "Hongwu Banquet" were created, among which imperial tofu is well-known in the north and south of the country. Among the local flavors, Shi Mei Salted Goose, Liu Fu Braised Pig's trotters and Wudian Tangyuan have their own characteristics, and there are many kinds of snacks, such as beef soup, sesame balls and fried sesame cakes.

Imperial tofu

Imperial tofu, also known as "fermented bean curd", is a traditional dish in Fengyang. "Hui" was created by a chef named Huang in Fengyang in the early Ming Dynasty, and it has a history of more than 600 years. In the early Ming Dynasty, Fengyang sent "stuffed tofu" as a tribute to Beijing every year. Zhu Yuanzhang was very appreciative after tasting it. Chef Huang later entered the palace and became a chef. The production method of "fermented bean curd" is exquisite, and the "three levels" (material selection, preparation and cooking time) and "four steps" (boiling blank, beating egg white, frying and boiling sugar juice) should be implemented. Fermented bean curd tastes like cherry, crisp outside and tender inside, refreshing and delicious, rich in nutrition, which is delicious on the table.

In recent years, Fengyang Hotel has studied the traditional ingredients and production methods of tofu, and made many attempts to make tofu more delicious and nutritious.

"Wankou Brand" Laxiang Dog Meat

In the fourth year of Yuan Shundi's reign, there were war disasters and natural disasters, and the country was thousands of miles away. Zhu Yuanzhang was not weak, and his parents and eldest brother starved to death one after another, driven out of their wits, and became a monk in Huangsi (now longxing temple). After another three years, there was no food in the temple. Bird was forced to run away from home and beg for a living. In the twelfth lunar month, a few days later, the rice didn't come in, and he was hungry. He is lying outside the door of a farmer in the countryside of Haozhou. His master pitied him and only took out the dog meat pickled at home for the New Year, which saved his life.

In the twenty years of Hongwu in the Ming Dynasty, I have been tired of court food since the simple Zhu Yuanzhang. I suddenly remembered the dog meat of that year and ordered the chef to cook it. All aspects are tasteless, so it was introduced from Fengyang's hometown, and Zhu Yuanzhang was full of praise after eating it. This is the origin of "Long live Grandpa". There is a poem that says, "The zodiac is in a low position, and you have to pay a certain amount of life. Who said that life did not meet, Jinkou began to sit at the table. " Since then, the reputation of Laxiang dog meat has spread like wildfire.

Plum fish

Plum fish, scientific name Fuyu, also known as tribute fish and plum fish, commonly known as plum white fish, is called plum fish and plum fish locally. It is produced in Meihe, Shi Mei Township, Fengyang County, with a slender figure. Huangmei season is the most delicious season, which has been listed as table delicacies since ancient times. This dish should be tasted by both tourists returning from Fengyang and guests from other places. Xu Luoshan, an ancient poet, wrote a poem about "Plum Fish": "Anger rises with the new, and Huang Meiyu is sunny ..." Ci Hai explained: "A group of medium-sized fish, Cyprinidae, live in the upper and middle layers of fresh water with flat sides; The mouth is tilted or upturned, and all or the back of the abdomen is ribbed. There are pale yellow patterns on both sides of the spine, and the whole body is silvery white and covered with small squid slices, which is delicious. " The real plum fish must be produced in the rainy season, and it needs more rain, no sunshine for a long time, or heavy rain. When the water level of Plum River flowing through Shi Mei Township rises sharply, Plum fish will swim and ovulate from the lower reaches of Tanjiang River. At this time, fresh water is rolling, plum fish are courting with all their strength, in an excited state, floating on the water in droves, and the plum fish caught is the best season. A few inches small, full of feet, bright eyes, small head and flat body, white and tender. Only at this time can the tail of plum fish overflow with milk-like secretions, which is the main feature that distinguishes plum fish from similar fish or fish from other places, and also the main symbol that plum fish is unique, tender and nutritious. In the Ming dynasty, this kind of fish was specially for the emperor to eat, so it was also called "tribute fish". Local farmers catch plum fish in this season. "Although I met a dense fishing rod (a fishing tool), I still held my head high, charged ahead and never retreated." So fishermen can follow the trend. He is as small as "Chitose" and can't use the net. Fishing should be timely. "I don't know where it will go if I don't see it for a few days." Mei River only Mei City has "Mei Fish".

Shi Mei xianshui goose

Shi Mei salted goose originated in Hongwu period of Ming Dynasty. A Hui nationality went south from Henan and settled on the Chishi River in Shi Mei. They raise geese and make a living by pickling them. It is famous for its exquisite skills and special taste, and it has been passed down to this day. Shi Mei salted goose has a unique taste because it pays special attention to three aspects: goose selection, recipes and firepower. Therefore, Shi Mei salted goose is full of Huang Liang in color and has a faint herbal flavor.