Pomegranate: With a sweet, sour, and astringent taste and warm nature, it has effects such as killing parasites, astringing, consolidating the intestines, and stopping dysentery. The pomegranate fruit is rich in nutrients, with vitamin C content one to two times higher than that of apples and pears. It has needle-like branches, and its leaves are obovate or elliptical, hairless. It blooms in summer, mostly orange, but also yellow and white. The berry is nearly spherical and ripens in autumn...
He Village Apples are a specialty of He Village in Songtuan Town, Lieshan District, Huaibei City, Anhui Province. The pollution-free "He Village Apples" standardized demonstration area in Songtuan Town was designated as a provincial-level agricultural standardization demonstration zone in 2013 by the Provincial Quality Supervision Bureau. Songtuan Town established a 11,000-mu high-quality pollution-free Red Fuji apple base centered around He Village and Dianzi in 1993…
Huangying Lingzao Dates are a specialty of Huangying Village, Songtuan Town, Lieshan District, Huaibei City, Anhui Province. The Lingzao Dates from Huangying Village are renowned for their thin, shiny skin, crisp and refreshing taste, small pits, and sweet flavor. In recent years, farmers in Huangying Village have utilized barren hillsides to develop date orchards and have established farmer cooperatives. The planting area of Lingzao Dates...
Tashan pomegranates have a cultivation history of over a thousand years. Within the vast Tashan Pomegranate Orchard, there are still over a thousand acres of ancient pomegranate trees dating back to the Ming and Qing dynasties. In recent years, the Lie Shan District of Huaibei City has been committed to developing high-efficiency agriculture and eco-tourism, as well as expanding the pomegranate industry, earning recognition as one of China’s six major pomegranate production bases. Among them, the “Taxian” brand soft-seed...
Miao steamed buns are steamed buns made by the Miao family. Today, the Miao family continues the traditional craft of making them entirely by hand in the old town of Suixi. According to Miao Dacheng, the fifth-generation inheritor of the Miao steamed bun tradition, the business was established in the 11th year of the Xianfeng reign during the Qing Dynasty, which corresponds to 1861 AD. It has now reached the fifth generation. The main characteristics of Miao steamed buns are the use of carefully selected high-quality flour, moderate fermentation, and a meticulous production process involving repeated rolling, folding, stacking, kneading, and coiling. The firing temperature is skillfully controlled to produce buns that are snow-white in color, uniformly sized, chewy with a good bite, slightly sweet, affordable, and very popular with consumers. Before the founding of the People’s Republic of China, wealthy families from nearby areas such as Suzhou and Xuzhou would often come specifically to Suixi to buy Miao steamed buns for serving guests.
Fish-shaped noodles aren’t actually fish—they’re a type of noodle dish from the Huaibei region. When scooped into the pot, each noodle is uniformly shaped, tapering to a point at one end, resembling a small fish. Because of their shape, locals call this dish “fish-shaped noodles.” In Double-Heap, some people also refer to…
Nanping "Xiangdu" is a signature local dish from Nanping Town. In Nanping, whether at weddings, funerals, or casual gatherings, "Xiangdu" is always a must-have on the menu. It boasts a delicious taste, fragrant aroma, and a crisp, refreshing texture. While eating it...
Gaomo is a food from northern Anhui, similar to but distinct from Chinese pancakes. It is made from unleavened flour kneaded into a soft dough, then rolled out with a rolling pin to a thickness of about 0.1 cm and a diameter of around 30 cm. It is cooked on a slightly raised circular iron plate—this type of plate is commonly called an “ao.” Gaomo has a chewy, springy texture and is satisfying to bite into. It helps stave off hunger and is also good for dental health. Children sometimes roll it up with white sugar, which tastes quite delicious. There’s also a local habit of wrapping sanzi (crispy fried dough twists) in it—the inside is crispy while the outside remains soft, making for a very tasty treat. Later on, variations such as shuigao mo (steamed gaomo) and cai hezi (stuffed gaomo) were developed. Shuigao mo is made similarly but is steamed in a pot instead. Cai hezi consists of two pieces of gaomo sandwiching fillings such as Chinese chives, eggs, salt, and oil, which are then cooked again before eating. This version is so flavorful that it doesn’t require any additional side dishes.
The unleavened pan cake is a common type of flatbread in the Huaibei region, especially prevalent in rural areas. It is made using the same method as the flatbread served with clay pot chicken, but is slightly thicker. In addition to those made with wheat flour, there are also versions made with cornmeal, soybean flour, or mixed grains. These cakes are typically cooked by sticking them to the sides of pots while stewing chicken or pork...
The long-renowned Linhuan Pickled Melon in Sauce is a traditional delicacy with a history of over a hundred years. In the early years of the Guangxu reign during the Qing Dynasty, the father and son duo Pan Xiaowu from Nanjing came to the Linhuan market and opened a sauce shop called “Yuan Chang Zhai,” where this pickled vegetable was first made. It is famous for its unique flavors—aromatic, crisp, tender, and richly savory. A late Qing poet once wrote in praise: “...”
Kouzi Liquor is produced in Suixi County and boasts a long brewing history. As early as 697 BC during the Spring and Autumn Period, Duke Zhao of Song once used Kouzi Liquor to perform a blood ritual and toast with the rulers of Lu, Chen, and Wei at Qu (Qu: now Qugou Town, Xiangshan District, Huaibei City). The "Book of Songs · Odes of Shang · Glorious Ancestors" states: "With clear wine laden, they charged me with success..." The term "wine" here refers to an ancient, diluted alcoholic drink, indicating that not only was liquor present in this region during the Shang Dynasty, but there was also a custom of using it in ancestral worship and prayers. By the late Warring States period, the philosopher Han Feizi traveled through this area and wrote the piece "The People of Song and Their Wine": "The people of Song who sell wine do so with perfectly measured portions, treating their guests with great courtesy. Their wine is of exceptional quality, with banners flying high in the wind, filling the air with its rich aroma. To attract customers, the sellers are warm and attentive, drawing in elders and children alike who come with money and jugs, coming and going without end..." This shows that drinking was already widespread in the area at that time. According to ancient inscriptions: "In the 20th year of the Han Jiancheng era, Pei Commandery was established in Xiang, where the 'Wine Monopoly' was enacted. Tax officials were specifically assigned at Suchi Kou and Liuzhi to collect salt and wine taxes." During the Song and Yuan dynasties, "wine supervisors" were also appointed at Qugou, Suchi Kou, and Liuzi to levy wine taxes. In the Ming Dynasty, there were already more than ten distilleries, and by the late Qing Dynasty and early Republican period, this number had rapidly grown to 72, with quality improving like never before. A folk rhyme says: "Seventy-two in Tuancheng, all skilled at the craft. Every jar is top-grade, with sweet spring water adding to the flavor." At that time, there were nearly a thousand brewing technicians, over 600 fermentation pits, and an annual output of more than 3 million jin. Some of the more famous distilleries included "Zhou Xieju," "Yuncheng," "Fuquan," "Guangyi," "Nanyutai," and "Xiaotongju."
The writing brushes produced by Huaibei City’s Liuxiang Pavilion Writing Brush Factory are made from carefully selected materials, crafted with precision, and strike an ideal balance between firmness and flexibility. With over 200 varieties, they belong to the Xuan brush category. Building upon the rediscovery of traditional brush-making techniques, Liuxiang Pavilion not only preserves the distinctive features of Xuan brushes but also draws on the strengths of others, incorporating the tip-sharpening advantages of Hu brushes. The result is a unique style that has produced a range of…
The Suixi Sauce-Packed Melon was first created during the Tongzhi era of the Qing Dynasty, boasting a production history of over 120 years. This fragrant and delicious melon is filled with a variety of finely chopped vegetables, offering a rich medley of sweet, salty, sour, spicy, and aromatic flavors. It has a strong savory aroma, a crisp and tender texture, and a uniquely delightful taste. The production of Suixi Sauce-Packed Melon emphasizes careful ingredient selection and meticulous craftsmanship...
Pastries are a type of food primarily made from ingredients such as wheat flour or rice flour, sugar, fats, eggs, and dairy products, combined with various fillings, seasonings, and additives. They are initially shaped and then processed through methods such as steaming, baking, frying, or stir-frying. In the Huaibei region, pastries are commonly referred to as "guozi." Kouzi Pastries come in a wide variety, are of high quality, …
Ding Family's Thick Pancake has a history of over 200 years and is considered a unique delicacy in Suixi’s cuisine, renowned far and wide for its “pure color and flavor, as well as its crispy and delicious taste.” Its production process is very meticulous. First, fine flour is selected and mixed with water, then pressed repeatedly using a rolling pin nearly one meter long and about the diameter of a teacup...
Steamed buns are a staple food for people in northern China, and those in Huaibei are particularly fond of them. As famous as Baishan’s Hard Dough Rolls, another well-known noodle dish is the Nanping Gangzi Steamed Bun. These buns are long, cylindrical rolls that resemble wooden poles—hence the name “Gangzi,” which means “pole.” The making of Nanping Gangzi Steamed Buns involves strict and careful selection of ingredients,...
Dog meat from the Namping area is famous. Especially when freshly cooked and served hot, its flavor is absolutely delicious. In Namping, dog meat is an essential cold dish at banquets. The most authentic way to enjoy it is by sprinkling some Sichuan peppercorns on top — not only does it not taste numbing, but it also highlights the meat’s reputation as “fragrant meat.”
San Dao Zi is a common dessert, also known as "Honey Three Cuts." Each piece has three knife marks on top, hence the name. It is a food coated in sugar and oil, with pieces sticking together by strands of syrup, making it very sweet. The San Dao Zi is neat, square, and densely covered with white sesame seeds on the surface, glossy with honey...
Tofu pudding is a bean product with a texture resembling "brain jelly" and is a beloved street food enjoyed by most Chinese people. Vendors carry two buckets—one filled with tofu pudding and the other with broth. The pudding resting in the bucket is snow-white, tender, smooth, and quivers delicately. The broth is similar to the local spicy soup and is made from bone stock. A large pot…
Sha Tang is a spicy soup primarily made with eggs. It is prepared using a hen and round bones, along with a spice bag containing 12 different ingredients. During cooking, the soup includes wheat kernels, green onions, ginger, shredded chicken, and ground pepper. Crushed eggs are placed in a bowl and stirred with chopsticks, then the boiling broth is poured over to create a large bowl of Sha Tang topped with floating egg ribbons...