What are the famous snacks in Chaohu, Anhui?

Chaohu - gourmet specialties Chaohu has a long food culture with a long history, rich varieties and distinctive characteristics. The main cuisine is Anhui cuisine, which pays attention to knife skills, precise production, delicious soups, and excellent color, fragrance and flavor. Here you can taste the world-famous "Three delicacies of Chaohu" and "Three delicacies of the Yangtze River", the famous Dongguan old goose soup, Wuwei salted duck, Xiangxue brand salted duck, Lujiang red head, delicious Hexian fried sparrow, etc.; Chaohu is famous for its Seats: Fish mats, goose mats, game mats, and home-cooked mats will leave a deep impression on you; Chaohu Zhongluang Farmer Food City and food stalls throughout urban and rural areas will make you take advantage of the fun, indulge in taste, and be reluctant to leave. Chaohu whitebait is produced in Chaohu Lake. Its body is cylindrical, scaleless, transparent, colorless and smooth. It is known as the "Queen of Chaohu". The body length of large whitebait is 15 to 20 centimeters, and that of small whitebait is 4 to 7 centimeters. They have bones, soft bones, and spines. They are tender, delicious, and rich in nutrients. Dishes made from whitebait such as steamed whitebait eggs, scrambled whitebait eggs, and whitebait soup are delicious. Chaohu famous dish - chrysanthemum whitebait Chaohu Chinese mitten crab is commonly known as river crab, crab or hairy crab. Generally weighing 2 to 4 taels, it can be steamed as a whole crab, or made into crab paste, crab soup, etc. It is delicious and has high nutritional value. Chaohu white shrimp is also known as white rice shrimp and beautiful white shrimp. The body is small and slender, and the whole body is white. The shell meat does not turn red when boiled. It can be eaten after steaming or stir-frying with water and dipped in a small amount of soy sauce and vinegar. It can also be peeled and steamed into rice. Chaohu hairy fish is produced in Chaohu Lake. It has a small, slender and long body. After being dried in the sun, it is steamed with appropriate amount of salt, oil and garlic, and eaten with rice, especially porridge. It is especially suitable for eating after drinking. The three delicacies of the Yangtze River are anchovy, saury, and pufferfish. The waters of the Yangtze River in Wuwei and He counties are rich in fish, swordfish and puffer fish. These three kinds of aquatic products are not only famous throughout the country for their different flavors, but they are also more valuable because they have been on the market for a short time. Pufferfish is on the market in early March of the lunar calendar every year; saury is on the market around April of the lunar calendar; and fish is on the market in early May of the lunar calendar. Among them, pufferfish and prepared fish are only on the market for about 20 days, while swordfish is on the market for a little longer. At present, shad and pufferfish have become valuable fish species that are explicitly prohibited by the state. Dongguan Lao Goose Soup is also called Hanshan Sangai Tang Lao Goose Soup. Slaughter the goose and cut it into pieces and cook it into soup. In addition to adding salt, ginger, rice wine and other seasonings, there are also some special ingredients, which are secret recipes. The soup is red and clear, the meat is rotten but not broken, the soup is oily but not greasy, and the taste is extremely delicious. It contains Shandong Guanlao goose soup as a goose plate soup, and stir-fries made with goose offal, goose blood, etc. as an exquisite goose mat. Xiangxue salted duck is produced in Xiangquan Town, He County. It is made from lean Yingtiao grain duck and refined with traditional techniques. This product has white skin, tender meat and unique flavor, and has enjoyed a high reputation in history. In 1997, at the "97 China International Food Expo" held in Nanjing, Xiangxue brand salted duck won the "World Famous Award" and "Quality Star Award" issued by the Food and Agriculture Organization of the United Nations. Lujiang Xiaohongtou is a traditional famous snack with central characteristics in Anhui and has a history of more than 250 years. Originally called dumplings, also known as oil-sugar siomai, they are carefully made from thin noodles, glutinous rice, white sugar, lard, kumquats, and osmanthus. Their shape is like a blooming pomegranate flower. The top is dyed with a red dot with food coloring, hence its name. . According to legend, during the Tongzhi period of the Qing Dynasty, Wu Xiaoxuan, a famous general of the Qing army, was from Shahu, Lujiang County, and was ordered to go on an expedition. The chef from his hometown often made this snack for him, which was highly praised by Wu. After the chef returned to his hometown, he opened the "Duan Wanhe" restaurant in Guangang, Lujiang City, and continued to make this kind of dim sum. It was well received by diners and became famous all over the world. Lujiang rice noodles, also known as rice noodles and rice noodles, are made from high-quality rice. It has the characteristics of smooth color, flexibility and smoothness, non-sticky texture, no mushy soup, and beautiful shape. It can be used as a staple food or as a soup, making it convenient and time-saving when eating. Fried dumplings are a unique central specialty of Lujiang. They were originally called rice dumplings and have a history of more than 200 years. The fried dumplings are golden in color. The outer shell is slightly crispy, the filling is soft, and they are delicious. They are a good breakfast item.