Anhui Noodles
Anhui noodles and flour foods vary from the wheat-heavy north to filled pastries and local noodle bowls elsewhere in the province. The same label does not imply a single recipe: noodles differ in dough, shape, broth, seasoning and the city where they are eaten. The provincial food selection lists noodle and flour specialties from all 16 cities.[1]
Northern noodle traditions
Taihe banmian (太和板面), from Fuyang, is named for the board used to work and stretch the dough before cooking. It is served with a seasoned broth, often with chili and other toppings. Gela tiao (格拉条), another Fuyang favorite, has thick wheat noodles dressed with sesame and savory seasonings.[1][2]
Bozhou and Guoyang are associated with beef-stuffed flatbread (牛肉馍) and gan-kou noodles (干扣面), a dry-tossed noodle style. Huaibei's mianpi and Suzhou's Xiao County lamb soup provide other local ways to serve wheat and flour foods.[1]
Jianghuai and eastern Anhui
The wider Hefei area includes Feidong loach noodles and Sanhe rice dumplings. Chuzhou is associated with Machang lamb noodles, while Ma'anshan's Dangtu County has pork noodles. These local names point to distinct city and county food traditions rather than a province-wide formula.[1]
Southern Anhui
Huangshan's Taiping topping noodles are one of several southern Anhui noodle foods. Huangshan shaobing and neighboring Jixi's Ta-guo use dough as a wrapper for savory fillings, then bake or pan-cook it. Their crisp surfaces and portability make them closer to snack pastries than to a bowl of soup noodles.[1][3]
Related topics
References
- ↑ 1.0 1.1 1.2 1.3 1.4 First Anhui “Must-Try” Specialty Foods and Snacks selection (200 items), Anhui provincial tourism selection, reproduced by Shucheng County Government.
- ↑ “Treasure Anhui: Every City Has Its Own Set”, Jinzhai County Government, reprinted from Anhui Daily.
- ↑ Huangshan shaobing and its local baking tradition, Huangshan Municipal Government.