Discover Chinese food
Local dishes, ingredients and the stories behind them.
Wushan seasoned goose 吴山贡鹅
Expect firm, savory meat and a skin that carries much of the seasoning. Its substantial texture rewards smaller bites.
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Linhuan fermented-tofu pork 临涣培乳肉
The result is deeply savory, rich and soft, with a fermented aroma that distinguishes it from an ordinary soy-sauce braise. Sauce strength varies by kitchen.
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Bozhou beef-filled flatbread 亳州牛肉馍
The crust is crisp and substantial, while inner layers hold moist, savory beef and aromatic seasonings. It is more filling than a thin pancake.
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Cao Cao chicken 曹操鸡
The skin becomes soft and flavorful, and the meat should separate readily from the bones. It is a rich savory poultry dish rather than a crisp roast.
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Fuliji braised chicken 符离集烧鸡
The meat is soft and savory, while the skin carries a deeper spice aroma. Leg and breast portions offer different levels of richness.
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Bengbu pork-filled sesame bun 烧饼夹里脊
Crisp sesame bread meets tender, seasoned pork, with sauces adding sweetness or heat and vegetables bringing freshness.
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Fuyang thick mixed noodles 阜阳格拉条
The noodles have a strong, springy chew, while the sauce makes them creamy and nutty. Thorough mixing matters because the dressing can collect at the bottom.
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Fuyang pillow-shaped steamed bread 枕头馍
Its crumb is firm, dense and mildly wheaty, with no assumption of a sweet filling. It works especially well for absorbing soup or savory cooking juices.
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Shouxian layered sweet pastry 寿县大救驾
The shell is rich and crumbly, surrounding a softer, dense center. A small piece brings considerable sweetness and fat.
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Leiguan pressed duck 雷官板鸭
The meat has a firmer, more concentrated bite than freshly poached duck, with seasoning carried through the skin and flesh.
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Langya crisp sesame candy 琅琊酥糖
The flavor is nutty and sweet, with a friable texture that crumbles rather than stretches. Gentle handling matters because the pieces can break in transit.
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Jinzhai hanging-pot stew 金寨吊锅
Long cooking makes the ingredients tender and the broth richly savory, while firmer vegetables or dried foods retain some bite.
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