Jieshou Yellow Cattle Beef. So fragrant and delicious. Made from premium beef cattle, its meat is aromatic, tender, and bright red in color—renowned for its excellent quality. It is recognized as a top-tier healthy food not only in Jieshou but also around the world. We warmly invite people of all ethnicities across the country to give it a try. …
Located in the middle reaches of the Huai River in Anhui, Jieshou boasts a simple folk culture and rich cultural heritage. Folk arts such as paper-cutting, New Year paintings, and pottery here have a long history, exuding a strong earthy charm. Jieshou Colored Pottery, in particular, stands out with its unique artistic style, reflecting the honest and unadorned character of farmers as well as an aesthetic that values simplicity and ingenuity. It embodies…
Ying Shang Rice is a specialty of Ying Shang in Fuyang, Anhui Province. Recently, the "Ying Shang Rice" application submitted by the Ying Shang County Deep Processing and Circular Economy Science and Technology Innovation Association for Rice was approved by the Trademark Office of the State Administration for Industry and Commerce, and was recognized as a China Geographical Indication Certified Trademark. It is the third trademark in our city to receive this designation, following Taihe Gongchun and Linquan Laoji Ginger.
Jieshou Five-Spice Beef is a specialty of Jieshou City, Fuyang, Anhui Province. The beef has a natural color, is tender without being greasy, and boasts deliciously fresh and juicy meat, with Lü Changming’s version being the best. Jieshou Five-Spice Beef is made from tender yellow beef, which is first salted and cured, then simmered in a pot with over ten specially prepared seasonings. The cooking starts with high heat until the beef is about fifty percent...
Local folk songs testify: "Bagong Mountain, Pearl Spring, make tofu tender and fresh; eating tofu is like taking elixirs—you may not become a deity, but you’ll feel immortal!" The Yuan Dynasty female poet Zheng Yunrui wrote in her poem "Tofu": "Plant beans beneath the southern hill, where frost-kissed pods stay fresh and still. Grind them to flowing jade-like milk, steam and boil till clear springs work. Its color purer than earth’s fine curd, its fragrance surpasses stone marrow’s word..."
Wu Yihui’s Huayue Xin Yi - Ba Fa Quan, the full name of the boxing style is “Xin Yi - Ba Fa San Pan Shi Er Shi” (Mind-Intention - Eight Methods, Three Levels, Twelve Postures). Abbreviated as Ba Fa Quan (Eight Methods Boxing), it is said to have originated during the Later Tang and Northern Song dynasties, with a history of over a thousand years. It was created by the revered Taoist master Chen Tuan (pronounced "Twan") from Bozhou, Anhui, and passed down by Grandmaster Wu Yihui (pronounced "Hui"). Chen Tuan was an outstanding Taoist scholar, I Ching expert, and health cultivation specialist in ancient China...
The Lotus Lantern Dance originated during the Ming Dynasty and is a form of folk dance popular along the Huai River, especially in villages and towns such as Jiahe, Wangxiang, and Liaojiawan. During the Qianlong and Jiaqing reigns of the Qing Dynasty, the dance was introduced to our city from northern Jiangsu. Its musical accompaniment primarily featured the Xiaguai tune, which was popular in the Liangjiang, HuaiCheng, and Hanjiang regions of Jiangsu. After entering the Huai region, it...
The "Qi Family Tofu Classic," passed down through the Qi family for thousands of years, is the origin of the Qi family’s traditional craftsmanship. The tofu brand "Lao Qi Jia" (Old Qi Family) tofu is a protected geographical indication product of China's Bagongshan tofu, a key agricultural industrialization leading enterprise, a leading enterprise in the Huainan soy products industry, the top tofu culture village in China, and the president unit of the Huainan Soy Products Chamber of Commerce (Association), among others. It is the product of a millennia-old tofu-making family and from the core production area of the origin of Bagongshan tofu in Huainan. Through generations of inheritance by the Qi family, none of the original techniques have been lost, and continuous improvements and innovations have been made on the foundation of the original exquisite craftsmanship. A set of modern, scientific processing procedures has been developed to ensure the independent intellectual property rights of the Lao Qi Jia brand and full self-sufficiency in production. The current basic processing workflow of the enterprise is: ingredient selection — soaking — washing — grinding — separation — boiling — filtering — coagulating — breaking the soybean curd — shaping — pressing — cutting — brining — packaging — sterilization — packaging. All products must undergo strict inspections to ensure that both production and packaging quality meet standards before leaving the factory and entering the market. In terms of raw materials, additives, formulations, and procedures, in addition to inheriting the family’s exquisite skills — "drawing water from the wellspring, selecting jade beans from the Huai River, undergoing double-grinding refinement, five-fingered single grinding, boiling with fire over snow, coagulating cream on snow, letting the hustle settle, and eyes of dragons and tigers opening" — the company has also infused fresh talent by recruiting numerous undergraduates from specialized universities and forming a technical R&D team. This team develops modern food production processes and further enhances and improves aspects such as food appearance, nutrition, and health benefits. By integrating modern advanced technologies, a more complete and scientific soy product formulation has been created. This has made modern Qilaodou soy products stand out not just in Huainan but across the entire country. The transformation of the company’s products is truly astonishing, evolving from a single flavor to a variety of flavors available today. Main offerings include: - Dried tofu products: five-spice dried tofu, spicy dried tofu, chicken broth dried tofu, grilled dried tofu, pickled pepper dried tofu. - Vegetarian products: vegetarian skewers, vegetarian abalone, vegetarian beef, vegetarian chicken, etc. - Snack-packaged products: mung bean balls, tofu cakes, tofu skin, yuba (dried tofu sticks), etc. - Fermented tofu: red fermented tofu, white fermented tofu. - Five varieties of loose dried tofu. - Fresh products: thousand-layer tofu, tofu puffs, tofu, glucono delta-lactone tofu, vegetarian chicken, etc. The Qilaodou soy product gift boxes are divided into three grades: premium, deluxe, and super-premium, catering to customers with different needs.
Mung bean balls, also known as "small bean balls" or "hazy shrimp balls," are one of the "Three Beans of the Huai River." Along both banks of the Huai River within Huainan, there are various-sized manufacturers, workshops, and shops. Mung bean balls are made by mixing mung bean flour, Huai River dried shrimp, wheat flour, and mung bean or soybean sprouts, forming them into small balls and deep-frying them in oil heated to about 60% of its maximum temperature…
“Huainan’s coal shines far and wide, but Bagong tofu reigns supreme!” Located in northern Anhui, the city of Huainan has long been known for producing “one black and one white”—“black” refers to coal, while “white” naturally denotes the tender, smooth tofu.
Panji Crisp Melon is a distinctive agricultural product. The total planting area of crisp melon in the district has reached over 5,000 mu, with the establishment of a pollution-free standardized production base. The Huainan City Pollution-Free Crisp Melon Cultivation Technical Regulations have been formulated and issued, and several crisp melon brands such as "Nanlong," "Tianniu," and "Jinxiang" have been registered successively. The cultivation of crisp melon has become a...
Sticky Rice Cake is made with steamed glutinous rice, mixed with chopped scallions and seasonings, then pressed into molds about 1 cm thick and cut into squares roughly 8 cm long. It’s deep-fried until golden brown before serving. The outside becomes delightfully crispy and fragrant, while the inside stays soft and chewy with a savory taste — absolutely delicious!
Braised Civet is a dish from Huizhou cuisine, featuring a sweet and salty flavor. The civet meat is tender, aromatic, and golden-red in color, with a thick, shiny sauce that balances savory and sweet tastes, making it very delicious. One of the ingredients—pear—should not be eaten with crab or goose meat, as it may cause gastrointestinal discomfort. This dish contains various nutrients such as protein, fat, carotene, and calcium...
Roasted Winter Bamboo Shoots is a traditional dish from mountainous regions. Method: Bury the winter bamboo shoots, still in their shells, in the ashes of a wood fire. Bake and steam them until they feel slightly soft when pressed by hand. Then dig them out of the ashes, remove the shells and roots, and use the back of a kitchen knife to pry the shoot flesh out in pieces resembling split-wood strips. Separately, prepare seasonings such as tomato sauce, sweet bean paste, chili sauce, sesame oil, soy sauce, and a mixture of scallion and ginger juice…
Shangyao thick-strip fried dough twists, also known as "oil fruits" or "oil noodles," are commonly found in the Shangyao and Luohe areas. Made by mixing flour, alum, refined salt, white sugar, and other ingredients into an oily dough, the dough is then twisted into a net-like shape before being deep-fried in oil to set its form. The finished product comes in milky white, light yellow, or golden yellow colors. It has a texture that is soft, crispy, charred, flaky, fragrant,…
Strawberries are rich in amino acids, fructose, sucrose, glucose, citric acid, malic acid, pectin, carotene, vitamins B1 and B2, niacin, as well as minerals such as calcium, magnesium, phosphorus, and iron. These nutrients are highly beneficial for growth and development, and are particularly advantageous for the elderly and children. Foreign researchers have found that…
In Huainan, locals often bring a type of “snack” to the market during traditional festivals or when visiting relatives and friends. These look golden yellow, neatly bundled together like shuttlecoths, and are commonly called “sanzi.” They are also referred to as “oil fruits” or “oil noodles,” among other names. In any case, this food has a long history. According to legend and research, “sanzi” likely made its way to the Shangyao area during the late Ming and early Qing dynasties. Before liberation, it was widely consumed. Elders recall that the most authentic sanzi in Shangyao Town were made by two shops: “Yang’s Fried Sanzi Shop” and “Cai’s Fried Sanzi Shop.” Compared to sanzi from other regions, Shangyao sanzi is unique because it retains traditional craftsmanship—using flour, alum, refined salt, sugar, and other ingredients to make an oil-based dough. After a resting period, skilled artisans expertly twist the dough into a net-like shape and deep-fry it in oil heated to over 60% temperature until set. The finished product comes in milky white, light yellow, and golden yellow hues, with textures and flavors that are soft, crispy, scorched, flaky, fragrant, savory, salty, and slightly sweet. It can be eaten directly, or used in stews, hot pots, or even made into preserved snacks during off-seasons. It serves as both a main and supplementary ingredient. Due to its convenience, affordability, and high quality, it is highly favored by both local residents and visitors from elsewhere.
Huainan beef soup is made with carefully selected ingredients, using yellow cattle from the Jianghuai region as the main meat source. The soup is brewed from beef bones, and when cooking the beef, blood must be fully rinsed off, while the internal organs are thoroughly cleaned before being added to the pot. The dish also uses homemade beef tallow to fry locally produced Huai peppers (dried red chilies), creating a spicy red oil. The soup is the highlight of this dish—without a rich broth, the flavor falls flat. Moreover, there are various ways to enjoy Huainan beef soup, all incorporating local specialties such as Huai yam starch noodles, mung bean pancakes, tofu skin (both dried and thin-layered varieties), and tofu balls as side ingredients. The experience of Huainan beef soup is one of thick, rich, and savory broth, with a well-balanced spicy kick, abundant ingredients, and layers of deep flavor that leave a lasting impression—it's enjoyable all year round.
Dried tofu, also known as salted tofu, is yellow in color, tough in texture, and has a transparent, oily sheen on the surface that allows it to be rolled up. It is a great accompaniment to alcohol, offering a delicious and fragrant taste. Its preparation method is somewhat similar to that of bean curd sheets. The process of skimming the soy milk must be done gently — stopping and starting repeatedly for several times — to achieve excellent toughness. Once the skimmed soy milk solidifies into tofu, the excess water is drained, and each piece is wrapped individually in cloth to form a square shape, then pressed dry. A small amount of salt is added, and the tofu is briefly boiled before being…
Xiaji Golden Crispy Noodles are a renowned local specialty in the Jianghuai region. Made using traditional handmade methods, they undergo multiple processes such as dough kneading, strand forming, and deep-frying, showcasing fine and meticulous craftsmanship. The product is as fine as golden threads, shining bright yellow, crispy and fragrant, with an excellent texture. They can be eaten dry, soaked, cooked, or mixed with meat dishes—especially when added to cooked chicken, they become an exceptional dish that never fails to delight. Golden Crispy Noodles are both a snack and an indispensable delicacy in everyday cuisine. The product sells well in major cities such as Beijing, Shanghai, Xi'an, and coastal areas, and is highly favored by food lovers.