安庆 旅游攻略

A signature Anqing snack made by stir-frying glutinous rice until golden and crispy, then mixing it with peanuts, sesame seeds, and brown sugar syrup. The result is a crunchy, sweet, and aromatic rice cluster that is pressed into blocks and cut into pieces. It is a beloved traditional treat for Lunar New Year and a popular gift item.

Despite the name "water dumplings," these are actually delicate wontons in a light broth, a century-old Anqing specialty originated by a vendor surnamed Jiang. The filling is finely minced pork seasoned with ginger and spring onion, wrapped in gossamer-thin wonton wrappers. Served in a clear broth seasoned with lard, soy sauce, and white pepper.

A classic Anhui dish combining young mugwort shoots (li hao) with cured pork belly. The wild aquatic plant has a distinct aromatic flavor that complements the salty, smoky richness of cured meat. The dish is simply stir-fried with garlic and chili, allowing the natural flavors of both ingredients to shine.

Chewy, translucent dumplings made from sweet potato starch (shan fen) mixed with minced pork, mushrooms, and dried shrimp. The balls are steamed until glossy and tender, then often braised in a savory soy-based sauce. The texture is uniquely springy and smooth — a beloved Anqing comfort food passed down through generations.

A traditional banquet dish from Tongcheng City (administered by Anqing), featuring an assortment of meatballs, fishballs, and tofu puffs served in a clear, flavorful broth. The "water bowl" presentation emphasizes the purity of the soup, which is made from chicken or pork bone stock. It is a symbol of Tongcheng hospitality.

A traditional Anqing pastry named after Mozi, the ancient philosopher. These are delicate, layered sesame pastries with a sweet filling made from black sesame, sugar, and lard. The exterior is golden and flaky, with dozens of paper-thin layers that shatter at the touch. It is a time-honored local brand with over a century of history.