Since 1992, Daxu Town in Baohe District has vigorously developed grape cultivation. To date, over 1,600 households in the town are engaged in grape farming, covering a total area of more than 3,800 mu, with an annual net income of 15 million yuan, making it an effective way for farmers to increase their income. In 2007, on the basis of the existing...
Ingredients for Winter Mushroom Chicken Dumplings: 170g flour, pork, cooked chicken, and some soaked dried shiitake mushrooms. 1. Wash the pork, mince it, then mix with water, MSG, minced ginger, and salt. Stir until the mixture becomes elastic to form the filling. Boil chicken stock with salt and sliced mushrooms, and set aside. 2. Mix the flour with edible alkali and water until well combined, knead thoroughly, then roll out into very thin sheets. Stack…
Ingredients for Sliced Chicken with Chrysanthemum: Main ingredient: 200g chicken breast; Side ingredients: 50g fresh chrysanthemum, 50g fresh shiitake mushrooms, 50g egg white; Seasonings: 5g granulated sugar, 10g cornstarch, 5g salt, 5g sesame oil, 1g MSG, 30g lard. Features: The chicken slices are tender, the chrysanthemum fragrant, …
The crust is made of flaky pastry, prepared by mixing premium flour with vegetable oil. The filling uses wild vegetables (bitterleaf), which are pickled and then blended with fresh pork lard and white sugar. Unlike Cantonese or Suzhou-style mooncakes, these have a fragrant aroma, a tender and crumbly texture, are sweet without being greasy, and are highly nutritious—renowned for their excellence.…
Scientific name: Coilia brachygnathus, also known as knife-jawed anchovy, hairy grass carp, or phoenix-tail fish. In ancient times, it was called “planed wood fish,” with a legend saying it was transformed from the wood shavings planed by Lu Ban while constructing the Temple to the God of the Lake on an islet in Chaohu Lake—hence the name. Hairtail is an important small economic fish in Chaohu and has always made up a large proportion of the lake’s fish catch, accounting for about 80% of the total output. The Chaohu hairtail resembles a bamboo strip knife, with a slightly flattened body. When fresh, its back is a light bluish-gray, while the rest of the body is silvery-white. The Chaohu hairtail swims very fast, has tender and delicate meat that is rich but not greasy, offering a unique flavor compared to the silverfish of Chaohu. The peak breeding season for hairtail is from June to July. Spring floods can stimulate spawning and expand spawning grounds, which is beneficial to the growth of the fish—hence local fishermen say, “When spring waters rise, hairtail abound.” Juvenile fish grow very quickly, reaching maturity in about three months. The main fishing seasons are October and November. Adult fish are generally about 80 mm in length, with some growing as large as 100 mm. Aside from being eaten fresh in small amounts, most Chaohu hairtail are dried and transported across the country. The dried hairtail, when sautéed with a bit of chili sauce, garlic, and salt, becomes crispy and delicious with tender meat and crunchy bones—a beloved savory or vegetarian side dish often served after a hearty meal. (Chaohu)
A famous delicacy among street snacks. Ingredients: four live crabs weighing three taels each, soy sauce, Huizhou Scenic Wine, garlic cloves, ginger, rock sugar, Sichuan peppercorns, salt, and some kaoliang liquor. Clean the crabs thoroughly and drain all water; take one tael of Sichuan peppercorns and one jin of fine salt, stir-fry in a pan until fragrant, then remove and let cool completely—measure out four qian to use. Pound the ginger to loosen it…
Made with glutinous rice flour for the wrappers, minced pork belly and seasonings for the filling, these dumplings are then deep-fried. They have a golden color, a slightly crispy exterior, and a deliciously savory filling. With nearly a hundred years of history in their preparation...
Hefei has also been dominated by Cantonese and Hunan cuisine, not to mention Shu King Hot Pot, which has opened several branches that are extremely popular—you might have to wait one or two hours just to get a table. Among Hefei’s local home-style dishes, Braised Salted Duck with Soybeans is especially well-loved. It’s very flavorful and can be found in any restaurant. The best time to enjoy it is in winter, especially at home, where you can braise it for an hour or two amid swirling steam…
These glutinous rice balls are made from glutinous rice flour and filled with four types of sweet fillings: sesame sugar, mixed nuts, red bean paste, and hawthorn. They are served in a cherry-colored soup made by simmering honey, white sugar, fermented glutinous rice, osmanthus sugar syrup, and caramelized sugar. The texture is soft and sticky, the fillings are delicious, and the soup is sweet and flavorful, with the distinct aroma of fermented glutinous rice and osmanthus. This dish was first created in 1930. …
Originally produced in She County, it was once presented as a tribute to the imperial court, hence the name. Its decoction has inhibitory effects on typhoid bacilli, Staphylococcus aureus, and Vibrio cholerae. When combined with honeysuckle, mulberry leaves, and hawthorn and brewed with boiling water, it is highly effective in preventing and treating high blood pressure and arteriosclerosis. (Hefei)…
Using human hair or animal fur as thread and a needle as a brush, the embroidery pieces feature clear black-and-white contrasts and subtle shading, with elegant and understated tones, making them true works of art. Hefei Hair Embroidery is a specialty product of Hefei, Anhui. Hair embroidery refers to embroidery created using strands of hair. Hair has unique properties—resilient, smooth, and colorfast over time. In hair embroidery, hair replaces thread, and...
Carving flowers, birds, figures, and landscapes on bamboo laminate, the surface is smooth and delicate, with an ivory hue, offering a distinctive style.…
Refers specifically to ginseng produced on the Korean Peninsula. Many countries around the world produce ginseng, but the most renowned medicinal varieties are mainly found in the northern part of the Korean Peninsula, northeastern China, and the eastern region of Siberia in Russia. Korean ginseng enjoys a prestigious reputation worldwide. Fully mature Korean ginseng requires more than six years of growth, making it a rare and precious product, most of which is exported overseas. Korean ginseng can be used in medicine, steeped as tea, or incorporated into cooking. It is graded by quality for medicinal use. Some believe that Korean ginseng can help prevent cancer, while others add it to pastries to make snacks. Ginseng chicken soup is a well-known medicinal dish. Korean ginseng grows deep in the mountains and forests, making it very scarce, and it has relatively high requirements for soil and climate. Cultivation of Korean ginseng on the Korean Peninsula dates back 1,000 years, when a unified centralized feudal kingdom—the Goryeo Dynasty—emerged on the peninsula. Legend has it that there was a Buddhist layman surnamed Jiang whose mother had been ill for a long time, so he prayed every day for her swift recovery. His filial piety moved the mountain spirits, who appeared to him in a dream and instructed him to go up the mountain to find a “miraculous herb” with green leaves, white roots, and red seeds. By boiling the roots and consuming them, his mother’s illness could be cured. The layman followed the mountain spirit’s guidance and indeed healed his mother. To do good and save others, the layman began cultivating this “miraculous herb,” naming it “ginseng” because its roots closely resemble the human form. Later generations honored the layman surnamed Jiang as the pioneer of ginseng cultivation, a legacy that continues to this day.
Dongguan Old Goose Soup, also known as Hanshan Sangaotang Old Goose Soup, is made by slaughtering a full-grown goose, chopping it into pieces, and simmering them into a soup. In addition to seasonings such as salt, ginger, and rice wine, there are also some special ingredients that are part of the secret recipe. The soup is rich and clear in color, with tender meat that holds together, oily yet not greasy, and an exceptionally delicious flavor. Hanshan Dongguan Old Goose Soup is served as →a goose→platter soup, accompanied by...
Fireworks and firecrackers in Gaolin Township…
White Peaches of Kuga Town…
Artificial rockery stones in Sanbing Town…
Dried Silver Fish from Chaohu Lake is made by drying silver fish from Chaohu Lake. It is an excellent choice for home cooking and a premium gift for family and friends. (Chaohu)…
Chaohu is a major production hub for hatchlings along the Yangtze River and in the Jianghuai region, hatching tens of millions of chickens, ducks, and geese annually, which are then sold to East China, Central South China, and Northeast China. Chaohu hatchlings are mainly hatched in incubation workshops (also known as heated breeding sheds), a practice with a long history. For long-distance sales, shipments are timed so that nearly hatched eggs (commonly called “spoon eggs”) are transported, and the chicks hatch upon arrival at their destination...
The Ma Duck is mainly produced in the water network areas across Chaohu City and has a long history of artificial breeding. It is recorded in the Qing Dynasty chronicles of Wuwei and Lujiang, with an annual breeding population reaching tens of millions today. The Chaohu Ma Duck has a well-proportioned and compact body, with feathers predominantly in black-gray mixed with white and a glossy sheen. Its webbed feet are orange-yellow, and its claws have a blackish tint. Its legs are sturdy and strong. It is agile in movement, excels at…