What are the main portable specialties in Anhui?

Anhui specialty food Yimen dried moss origin: Yang Guo, Anhui, China. History: According to legend, it was founded in a village called "Zhang Xiu House" 300 years ago, so it was originally named "Xiulou Gante". It is also called "Temple Tibetan" because Yimen Tibetan is called "Temple Tibetan". After dried moss is made, it is usually packaged and shipped to various places for sale. After the package is opened, it smells fragrant and is called "coriander" by merchants in Huguang and Hong Kong. This dried moss has a unique taste and people regard it as a treasure. During the Qianlong period of the Qing Dynasty (A.D. 1736- 1795), it was presented to the emperor as a "tribute dish". Features: The dried moss is made by peeling and drying the stems of autumn moss in Yimenji area of Guoyang county, which has the characteristics of fragrance and crispness. Preparation: First, take out a proper amount of dried moss, soak it in warm water for two hours, then cut it into two-fingered pieces, and mix it with dried shrimp, shredded ginger, pepper and salt for salty mixing; Add sugar for sweet mixing. Especially in cold weather, a crisp green cold dish-dried moss appeared on the dining table, which suddenly made people feel full of spring. Technology: Dry moss should be cut and dried immediately after harvest. Dry cutting is the key to the production of dried moss, and it must go through the processes of defoliation, peeling, slicing and drying. Cutting requirements: the knife is straight, the moss is of the same thickness and length, and one end of the root is still connected, which is convenient for drying. Most of the water in the moss slices evaporates and wilts, so it can be put on the market for sale. Wuhu Sesame Coriander Origin: Wuhu, Anhui, China. Features: Sesame coriander, also known as "Five Coriander", is made of tall Chinese cabbage with long stems, short leaves and strong and tender trees, with appropriate amount of fine salt, spiced powder, chopped garlic cloves, pepper powder, fried black sesame seeds, cooked vegetable oil and a little preservative. It goes through the traditional processes of drying, cleaning, cutting, dehydration, pickling, seasoning and sealing. Technology: The sauce-making method of Wuhu sesame coriander is exquisite and simple, basically following the process formed in the middle of Qing Dynasty. According to Li Huanan's "Wake Up the Garden Record" in the Qing Dynasty, the pickling method of this dish at that time was: 624 yuan of fine salt for every ten Jin of vegetables. First spread out the dishes one by one, shred or cut the thick part of the club head into inches, dry it in the sun for six or seven minutes, and add salt. Knead until it is very light, add pepper, fennel and shredded dried tangerine peel, mix well, put it in a jar, and put the mouth tightly with grass to avoid discouragement. After hiding and lying back, you can eat in January. Cucumber wrapped in Suixi sauce (Chinese cuisine) Origin: Suixi, Anhui, China. History: Suixi pickled melon was first created in Tongzhi period of Qing Dynasty, and its production history exceeded 120 years. Features: Sweet, salty, sour, spicy and fragrant dishes are packed in the melon core with delicious sauce. It tastes rich in sauce, crisp and refreshing, and has a unique flavor. Technology: Suixi sauce-wrapped melon has exquisite materials, fine production and unique flavor. Yuanchangzhai Sauce Factory uses local high-quality bagged melons as raw materials. This kind of melon is drum-shaped, yellow-green, moist and plump, and each melon is required to weigh 500 to 750 grams. It should be used for picking and processing, and it is not allowed to stay overnight to ensure freshness. When making, firstly, the wrapped melon handle is cut into a round cover shape, and the pulp of the melon is removed, and then the melon skin is amber after the processes of primary pickling, sun exposure, sauce making and the like; Then, high-quality almonds, peanuts, cucumbers, melons, beans, moss, kohlrabi, ginger, antlers, dried tangerine peel and so on. Selecting materials, chopping them into stuffing after sauce making, and putting them into pickled melon shells. Finally, the previously cut round melon peel cover is covered again and tied into the shape of the original freshly wrapped melon, which is the finished product. Manufacturer: China Anhui Yuanchangzhai Soy Sauce Factory. Wuhu sufu origin: Wuhu, Anhui, China. Variety: red square, green square, bad square, etc. , each has its own flavor. Red bean curd with red koji is bright in color, salty and mellow. Yellow alcohol was added to fermented bean curd, which was milky white in color and had 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. Features: Wuhu sufu is neat and tidy, with bright color, rich fragrance, delicious taste and long aftertaste. Efficacy: Osmanthus fragrans fermented bean curd is fragrant, 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; Multi-flavor sufu has a variety of flavors such as salty, sweet, sour, spicy, hemp and fragrant, which is quite popular among consumers. Hu Yumei broad bean hot sauce Jingting Green Snow is produced in Jingting Mountain with a long history and unique quality. It was listed as tribute tea in Ming and Qing Dynasties. Jingxian Xiqin is rich in Qinyu, which has a unique flavor and was called "tribute" in ancient times. Today, the local people are still listed in the rich season according to traditional techniques. It's the treasure of tea. Pueraria lobata can be used as starch or medicine. The meat is thick, the skin is thin and the nucleus is small. This is Shuang Ren. It tastes sweet and tender, and has certain medicinal value. Hickory is produced in Ningguo, the hometown of hickory in China and Zhuyuan in China. It is a famous specialty in Anhui. Mainly produced in the deep mountain canyon with an altitude of 350-700 meters in Ganxian County. Torreya grandis is a rare native product in China, mainly distributed in southern Anhui and western Zhejiang, with Ganxian products in the mountainous area of southern Anhui being the most famous. Its variety resources are extremely rich, ranking first in the country. Common varieties are small round torreya, round torreya, wood torreya, millet torreya, long torreya, and stiff torreya. In addition, there are many excellent orphan varieties, among which the product of a "monk tree" in Jiaxi Village is a tribute in history. Torreya grandis is rich in oil and protein. After frying, it is crispy and delicious, which is deeply loved by people and has high commodity value. Cold pressed torreya grandis oil is pale yellow and is a famous edible oil. Torreya grandis used as medicine has the effects of moistening lung, resolving phlegm, relieving cough, eliminating hemorrhoids and expelling worms.