Huainan Featured Food:
Shangyao Sanzi (oil Fried Wheaten Food)
Shangyao Sanzi is different from that of other places because it retains the traditional craftwork at all times. It selects flour, alum, fine salt and crystal sugar, etc, and mixes them into an oil pastry. After the procedure of softening, the handicraftsman of Sanzi wrings the flat oil pastry into the shape of netted quilt, put it into the medium hot pot, and soak and fry it into shape. The finished product has colors of milky white, light yellow and golden. It is featured by softness, crispness, fragrance, freshness and slight sweetness amid saltiness, etc. It can not only be taken directly, but also be braised, instant-boiled and preserved in low season. It can be taken as main ingredients and as supplementary ingredients as well. Owing to its convenience in eating and high quality and reasonable price, it is well received by local people and foreign guests.
Xiaji Mianyuan (sweet Dumpling)
It is also called Zhuang-zi Mianyuan, Gongyuan, Baiyuan and Renzi, etc. It tastes moderately salty and fresh, fragrant, pure and refreshing. Literary quotation: there are many legends about Xiaji Mianyuan as it was made in ancient Shouzhou. It is said to be presented once to the Emperor as tribute in order to express gratitude for his capability and virtue of rescuing common people from an abyss of suffering and famine. There is another version of story that Zhuang-zi once passed by Shouchun or whereabout when he wandered about the world. When he was subject to extreme thirst and hunger, he went to the house of an old peasant woman. The woman treated him with local “Renzi”. After he took this, he gave high praise to it and very grateful for her kindness. Therefore, it has been spread up to now.
Huainan Beef Soup
Huainan Beef Soup places an emphasis in material selection. It selects the yellow cattle in the area of the Huai River and the Yangtze River as the ingredients and uses cattle bones to make soup. To make this dish, be sure to soak bloodiness out of beef and rinse the bowels before putting them together into the pot, and then fry Huai peppers with self-made beef oil to make red oil. Therefore, the beef soup centers on the soup. If the soup is not pure, it will taste bland. Though there are varied methods of making beef soup, they all use local specialties as supplementary ingredients, such as Huai taro noodles, green bean cake, dried bean curd crust(Ganzhang and Baiye) and sweet bean dumplings, etc. The Huainan Beef Soup is featured by thickness, purity and freshness with moderate spiciness. It has rich ingredients with a strong lingering taste. It is suitable for four seasons.
Huainan Bean Curd
Huainan Bean Curd takes bean curd as the main ingredients and supplements it with different trimmings. It is made with different cooking methods and craftwork. It is a dish with rich local characteristics and a perfect combination of the study of nutrition, pharmacological study and myths and legends. It has delicate taste, rich nutrition and delicious flavor, thus a famous cuisine in the dining field. Huainan Bean Curd is an important part of Hui Cuisine. It has made great contribution to the prosperity of Hui Cuisine and will continue to add new vitality to the originality and development of it.
Qiji Sweet Bean Dumpling
It is one of “the three beans of the Huai River”. “Green Bean Dumpling” is also called “Small Bean Dumpling” and “Pasty Shrimp Dumpling”. Since the Huai River runs through the domain of Huainan, Huainan is divided into Hebei and Henan, both of which have many manufacturers, workshop and stores of different sizes. To make Green Bean Dumpling, selects green bean flower, Huaihe dried small shrimps, flour and green bean sprout or yellow bean sprout, mixes them together and make them into small dumplings; put them into the medium hot pan, fry them till they are golden in color and rise to the oil surface, and fish them out and let the oil trickle out. Green Bean Dumpling is easy to keep, store, be in bulk and packed in bag. It can be taken very conveniently, that is, it can be boiled, braised, scalded and instant-boiled. It can also be taken directly. It all does whether it is cold, hot, dried or wet.
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