When mentioning various delicacies in Anhui, the first thing that comes to many people's minds is probably some well-known and widely circulated famous products. However, when you actually step into the city of Wuhu, you will find that this small city next to the river is like a jar of aged wine that has been brewed for thousands of years.
There are not only exquisite iron paintings here, but also the smoke and smoke of the city that comfort the soul. Those smells hidden in the streets and alleys are the real soul of Wuhu.
When we first get to know Wuhu, we often start with the “exquisite” iron paintings that our classmates say.
However, when you actually arrive here, the first thing that captures your taste sensation must be the steaming crab roe filling soup dumplings served in the basket.
Unlike other places, Wuhu’s soup dumplings have a sense of season.
Every time in the golden autumn, when the chrysanthemums are blooming and the branches are full of yellow flowers, and the crabs are growing plump and strong, the larger local restaurants begin to serve this famous snack according to the season.
This custom, which is necessary for large merchants to negotiate business and entertain relatives and friends, started with "Tongqinglou" and "Zuichun", which can be traced back to the 1920s.
Today, this tradition can still be found in "Wuhu Restaurant" and "Fufu Restaurant".
Good soup dumplings have spirituality. It is a craft passed down by old masters, making every dumpling like a work of art.
Its skin is as thin as paper, but its toughness is quite strong. If you lift it up gently, you can still see the golden soup inside swaying slightly.
When eating, there is more care. First, open a small window and slowly take a sip of the crab roe soup that is so tender that it will make your eyebrows fall. Then put it into your mouth together with the skin and fillings. The plumpness and deliciousness will explode on the tip of your tongue in an instant. It is definitely not comparable to those imitations from other places that burn your mouth if there is too much soup, or dry out if there is too little.
The taste of Wuhu is half in the water and half by the stove.
If soup dumplings are the tenderness of the water town, then "Geng Fuxing"'s crispy sesame cakes are the character of Jiangcheng.
There is an old store with a history of more than 80 years. The biscuits in the store are famous for their flavor, which is fragrant, crispy and crispy. They are famous along the Yangtze River.
The freshly baked sesame cakes are golden in color and have a layer of pastry that falls off when touched. The aroma of sesame seeds mixes with the burnt aroma of the dough. When you take a bite, you will make a "click" sound. The aroma fills your mouth. It is oily but not greasy. It is an excellent choice for afternoon leisure or early morning tea.
The scenery of Wuhu is inseparable from the soil and water that nourish it.
The idle crabs were included in the poems of the poet Wang Zhidao as early as the Song Dynasty. The poem is "The west wind shakes the yellow flowers in autumn, and there are crabs floating in the river city." Even when the great calligrapher Mi Fu held an official position here, he also retained the allusion of "three worships to boil crabs", which shows how profound the local crab culture is.
To this day, there is still a saying that "Chinese crabs look to Anhui, and Anhui crabs look to Wuwei."
The rivers and lakes here not only produce good crabs, but also fresh shrimps.
Farmers in the area of Taoxin Town still retain the tradition of using "shrimp baskets" to catch shrimps. Among the people, there is a beautiful legend that "there is no banquet without fish, and there is no banquet without shrimps."
That plate of boiled dried shredded silk is another famous dish of "Geng Fuxing". It is blended with the deliciousness of the river to create an elegant dish with Huaiyang flavor.
What's more, there is Wuwei Salted Duck, which was first created in the Qing Dynasty. With its unique smoky flavor, it became an indispensable cold dish for Wuwei people at banquets.
There is also Nanling's Yijiang mutton, which has a century-old history and is stewed with a mellow warmth.
As for those exquisite snacks, there are countless.
The "Wanjun Mountain Taro" grown in Wanjun, relying on its unique geographical conditions, has always had the reputation of being "colorful as jade, sweet as honey, fragrant as cinnamon, and edible as millet"; Changzao, which originated in Fanchang, has been cultivated for three hundred years and has sweetened generations of people; in spring During the day, the milkvetch blooming in the fields not only has the effect of fertilizing the fields, but its young seedlings also become a refreshing and delicious "Xiaochaocai" dish. This is the crystallization of wisdom in farming and diet recorded in the book "Qi Min Yao Shu" during the Southern and Northern Dynasties.
Of course, when talking about Wuhu, we cannot fail to mention the reputation of "Melon Seed City".
What has become a companion for people all over the country to spend time is the one that combines the tastes of the north and the south, whether it is the "Fool's Melon Seed" that combines the best of all families, or the "Yingchun Melon Seed" that wins with its creamy taste.
And Helian's honey absorbs the essence of the mountainous areas of southern Anhui, making it sweet and moisturizing everywhere.
This is Wuhu, a place full of ancient charm and vitality.
Sun Quan once built fields around the lake here, Mi Fu once splashed ink here, and Tang Peng forged iron to create paintings here.
However, today, when you walk around this compact and peaceful Jiangcheng and appreciate the slow life that is rare in this fast-paced era, you will find that the taste of Wuhu is not just as fresh as crab roe soup dumplings, nor as crispy as crispy biscuits, nor as fragrant as Wuwei salted duck. In fact, it is the human fireworks and life wisdom passed down by this land and water over thousands of years.
It is not the kind of conspicuous existence, but it has enough deep connotation. This deep connotation can make everyone who has come here fall into a deep aftertaste at a certain moment that is not deliberately noticed.
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