Liansi Radish, also known as "Duck Egg Crisp." It is oval-shaped, with a bright green skin, crisp texture, and sweet taste. When eaten, it feels like a pear—fiberless and without residue, and highly nutritious. When placed in water, its skin automatically peels off, and if dropped to the ground, it can break into several pieces. Liansi Radish is produced in Xihu Town (formerly known as Datianji), Fuyang City, located thirty Chinese miles west of Fuyang. During the late Ming and early Qing dynasties, Datian...
Dianji celery is known as the “King of Celery.” Its leaves are plump and green, while the stems are dark green. It is tender, moist, and vibrant in color, with no strings, high water content, a crisp texture, aromatic flavor, and rich taste that is pleasantly palatable. Dianji celery originated during the Qing Dynasty in Dianji Administrative Village, Fuyang City. When Empress Dowager Cixi heard of it, she ordered it to be sent as a tribute. After tasting it, she praised it endlessly, and from then on, Dianji celery gained widespread fame...
Fuyang White Goats belong to the Huaibei White Goat breed and are known for their ability to thrive on coarse feed, strong disease resistance, high fertility, fast reproduction, high slaughter rate, and delicious meat. The hide of the white goat is fine-grained, with excellent layering properties, resulting in soft, glossy, aesthetically pleasing, and durable finished products. As a result, it enjoys a high reputation in both domestic and international markets...
Pillow steamed bread is one of Fuyang’s specialties, also known as Fuyang Big Steamed Bread. Each piece is about 1–1.5 Chinese feet long, 0.5–0.8 Chinese feet wide, 0.3–0.5 Chinese feet thick, and weighs approximately 2–6 jin, making it the king of steamed buns. Fuyang Big Steamed Bread has a long and storied history. Legend has it that during the early Southern Song Dynasty’s “Battle of Shunchang” (Fuyang was once called Shunchang in ancient times)...
Soybeans are a major crop in the city used for grain, oil, and feed. The annual planting area is around 400,000 mu, with a total output of over 30,000 tons. Each year, more than 20,000 tons of high-quality commercial soybeans can be supplied. With the development of the rural economy, the city has promoted the high-yield, high-quality soybean variety — Hongyin No.1, and established a 20,000-mu seed production base, which can supply…
Sweet potato starch noodles are a traditional local specialty food in Yingshan, made from starch extracted from fresh sweet potatoes. They have a history of over 600 years. These noodles are known for their long-lasting durability in cooking, resistance to clouding the broth, non-breaking strands, strong elasticity, and tender, delicious taste. There are various ways to enjoy sweet potato starch noodles, including stir-frying, cold mixing, deep-frying…
Salty Mahu contains tofu skin, peanuts, kelp, and sesame seeds, and sometimes tofu pudding is added. The most common way locals in Fuyang eat it is by tearing freshly fried youtiao (Chinese crullers) into pieces and soaking them in the salty Mahu—the flavor rivals that of youtiao dipped in soy milk. Light Mahu: It’s a porridge made from ground soybeans, served in a bowl and sprinkled with salted sesame, along with pickled soybeans and celery. The aroma of soybeans and sesame complements each other perfectly, paired with the salty, crisp, and tender texture of the celery. These two types of Mahu can be found almost everywhere on the streets and alleys.
Sa (pronounced "sa") Tang, or simply Sa Tang, is a popular folk snack originating from ancient Yingzhou—now known as Fuyang City in Anhui Province. This dish has spread widely thanks to its simple preparation and delicious taste. It’s mainly made by simmering soup with sheep or chicken bones, then slightly thickening the broth with a bit of starch to give it a richer consistency. A raw egg is beaten in a bowl, ...
Fuyang Gelatiao is a specialty snack from Fuyang City, Anhui Province. Gelatiao is a type of noodle, and its commonly accepted local name is a direct transliteration based on the local dialect—“Gelatiao.” The noodles are quite chewy but not overly hard. Gelatiao is believed to have originated in Fuyang in the 1980s and is a unique local food that is very popular among residents…
Gongchun Toon shoots are a famous and distinctive product of Anhui Province, with a history said to span over a thousand years. The Taihe County Annals describe Taihe toon sprouts as “tender, richly aromatic, thick with oil, without woody stems, and crisp and delicious.” Especially before Grain Rain, the toon shoots are of premium quality — tender at the tip, glossy in color, plump in flesh, and crisp without residue, earning them the name…
Yuchangxiang mooncakes are a traditional type of mooncake produced by the old Pang family in Beiguan, Fucheng. They are a century-old brand. In Fuyang City, Anhui Province, there’s a saying: “In the south, there are Fuyang cherries; in the north, there are Tachai from Woyang.” The Fuyang cherries refer to the cherry preserves made by the century-old brand “Yuchangxiang,” used in their mooncakes and pastries. Yuchangxiang’s…
Clay Pot Chicken is now very popular in northern Anhui. Characteristics: the chicken is tender and retains its unique aroma. In the old rural days, pots were often built from bricks and plastered with mud, and meals were cooked over a fire on the ground, hence the name “clay pot.” The specialty of Clay Pot Chicken lies in cooking with charcoal and using a large iron pot to preserve the flavor of rustic home-style cooking, with a circle of unfermented flatbread stuck to the edge of the pot. When served…
Acidic Soup Noodle Sheets is a traditional snack from Yingzhou District. Nowadays, no child takes a second look at this simple noodle dish, but back in the 1970s, a bowl of acidic soup noodle sheets was considered a generous and cherished reward from rural parents to their children. The noodle sheets are made purely from wheat flour, and the seasonings include vinegar, chopped scallions, monosodium glutamate, and a small amount of ground sesame oil. Because they are not rolled out with a rolling pin in the traditional way, but rather quickly flicked using one end of the rolling pin, once the noodle sheets are ready, they are not cut with a knife but rather "split" — that is, separated using the tip of a knife. They come out very wide and long, with the entire sheet connected as one piece. Once the water in the pot comes to a boil, the prepared noodle sheets are lifted and placed whole into the boiling water. When the water boils again, it’s done — immediately scoop them out with a strainer and place them into a pre-prepared special broth. In no time, you have a steaming bowl of aromatic, refreshing, and mouthwatering acidic soup noodle sheets. After eating, the flavor lingers, leaving a lingering fragrance in the mouth that’s hard to forget.
The main ingredient is pea starch, which is crystal-clear like jelly. “There are generally two ways to eat cold noodles: cold tossed or pan-fried. When making cold tossed noodles, instead of cutting the noodles with a knife, a special round, shallow spoon-like iron tool with many small holes (called a 'souzi' by locals in Fuyang) is used to spiral around the noodles. The noodle strands are then scraped off through those little holes...
Sanzi and Mahuye are also types of fried wheat-based snacks. Sanzi is made by stretching dough into thin strands, coiling them into a bundle, then pulling them into fine threads and deep-frying them until golden brown. Sanzi can be eaten dry, used in various dishes and soups, or even made into Sanzi tea by pouring boiling water over it. It is a common food enjoyed by locals during the Spring Festival and in everyday life.
Oil Pocket Pastry and Sweet Glutinous Rice Cake are two types of snacks. The Oil Pocket Pastry is made with a dough of flour and oil, filled with a mixture of vermicelli, chives, and tofu, then deep-fried in hot oil. It has a golden, crispy exterior and a savory, tender filling. For the traditional version of the Sweet Glutinous Rice Cake, sweet potatoes are steamed until soft and mixed with hot-water dough (made with boiling water), then filled with white sugar before being fried in oil as well. The outside is crispy...
Flatbread (pronounced "shuilaomo" by the people of Fucheng) is divided into steamed flatbread and pan-flatbread: steamed flatbread is cooked by steaming, while pan-flatbread is half-baked on an oil-free flat pan. The former is soft, tender, and moist, while the latter is drier and chewier. It is larger than the wrapper used for wrap sandwiches and not as translucent. The ingredient is also wheat flour, rolled out thinly with a rolling pin...
Griddle Cake — A griddle is a type of cooking pan, specifically an upwardly convex, round, iron stove used for making thin pancakes. In northern China, it’s called a “lao mo.” The griddle cake is a common food: soft and thin, it can be rolled up with pickled vegetables, salted duck eggs, soy-marinated chicken eggs, shredded potatoes, pickled garlic sprouts, shredded green peppers, and more, then dipped in chili oil, garlic juice, or served with pickled potherb mustard and congee. Sometimes a salted duck egg is boiled and must be cut into eight wedges — it makes for a hearty dinner. The pancake is made using a rolling pin, about one chi (approximately 1/3 meter) in diameter, as thin as Bible paper. The round cake is placed on the hot griddle, flipped until cooked, then removed. It serves as both bread and dish. “One griddle cake is worth three side dishes” — that’s the idea. Originally, those who ate griddle cakes were mostly laborers with big appetites. They didn’t count cakes by the piece but skewered them with chopsticks. A full skewer’s thickness was called a “chopstick skewer,” which was already considered a substantial amount. At the busiest Little Cross Street intersection in Fuyang’s East Gate, people often roll up lamb skewers to eat with their griddle cakes.
Kouzhi Fishing Platform Chicken Eggs Since 1997, under the leadership of Li Xianshan, the Party branch secretary of Kouzhi Town’s Diaotai Village, the village committee has collectively raised laying hens. This initiative has helped villagers achieve prosperity through poultry farming. To date, over 50 specialized breeding households have been developed, with nearly 200,000 laying hens in stock, annually...
Fanji Beef Lamian Fanji Beef Lamian is a local specialty of Yingdong District, Fuyang City. The noodle shop is located in the Beijing Road Comprehensive Market, 800 meters west of Fuyang Railway Station. The lamian-making technique is a family secret recipe, featuring carefully selected ingredients, meticulous craftsmanship, and an innovative approach that captivates diners. With eight stretches, the dough can be pulled into over 3,000 strands of dragon beard noodles, each stretching up to 1.5 meters — delicate and mouthwatering. The broth is prepared using traditional methods with over 20 ingredients, resulting in tender and flavorful beef that leaves a lasting impression. Every day, food enthusiasts flock to this spot in great numbers.