滁州 旅游攻略

A traditional Chuzhou confection made from malt sugar, toasted sesame seeds, and crushed peanuts. The candy is pulled and folded repeatedly until it develops a light, layered, and melt-in-your-mouth texture. It is cut into small square pieces and has a nutty sweetness that is not overly cloying. A beloved local treat especially popular during the Spring Festival.

A variant of Chuzhou Su Tang specifically associated with the Langya Mountain area. This version is made with higher-quality sesame and includes a subtle hint of osmanthus flowers for fragrance. The candy is pressed into thin layers, giving it an exceptionally flaky, airy texture. It has been produced in Chuzhou for over 200 years and is a registered geographical indication product.

A specialty fruit from Lai'an County — a variety of crabapple (Malus asiatica) that is smaller than an apple but larger than a cherry, with a thin red skin, crisp white flesh, and a sweet-tart flavor. The fruit is eaten fresh or preserved as dried slices, jam, or candied fruit. It has been cultivated in the region since the Ming dynasty.

A traditional baked pastry from Quanjiao County, shaped like a court official's tablet (hu). The pastry is made from wheat flour, lard, and sugar, layered and baked until golden and flaky. The name "Su Hu Pai" means "crispy official tablet," reflecting its distinctive shape and texture. It is a centuries-old local specialty associated with scholarly traditions.

Premium mung beans from Mingguang City, known for their vibrant green color, uniform size, thin skin, and quick cooking time. They are widely used to make mung bean soup (a traditional summer cooling drink), sprouts, and fillings for pastries. Mingguang mung beans are a protected geographical indication product and are exported throughout China.

A delicate traditional pastry from Tianchang City, named "Sweet Dew Cake" for its honey-like sweetness. The cake is made from refined wheat flour, white sugar, lard, and osmanthus flowers, baked until golden with a crisp exterior and tender interior. Its production involves a meticulous multi-step process passed down through generations of pastry chefs.