Yudu County was named "Yudu" because of the northern Lushan Mountain, and was renamed "Yudu" in 1957. It was built in the West Han Gaozu six years (201 BC), and has a history of more than 2220 years. Yu is a county with a million people, a thousand-year-old humanities town, and the source of the Long March. Food has always been closely related to business. Yudu has a long history, rich in goods, convenient transportation, a large number of merchants, and a special food. For example, brown shell fried bacon, dry fried large fish, green vegetables taro paste... In recent decades, old classmates brought their family to return from other places, and found this county town's Gongjiang Building, which focuses on authentic Hakka cuisine, from the Internet, there was no thunder, and there were many surprises. The classmates who opened the hometown specialty restaurant for a few years praised that "the hometown food for a few days is still the most decent taste of this one." Gongjiang Building is a renovated and upgraded original Yinhai Star. It is a popular online red restaurant with locals. It opened in November 2019. It is decorated in a simple style. It has 30 boxes, 3 cards and 3 large and small banquet halls. It can receive 800 people at the same time. The order was late on the same day. I called and said that it was a reservation that had just been cancelled. There was a box left, which seemed to be reserved for us. Less gossip, let's look at the dishes: brown shellfish fried bacon is the most memorable food in the field. Brown shellfish, local sounds for brown embryo, palm, etc., this two words seem to be similar to the sound meaning, refers to the palm tree flowers, containing the sputum when wanting to bloom. Fresh brown shellfish and fragrant bacon together, plus peppers, garlic stir-fried and ripe, bitter after sweet, bitter incense, strong and spongy, mellow and thick, the whole life of the five flavors, the first taste can not bear, and then eat unwilling to stop. The pre-cooked (soup) is also called "big pot soup", generally take the fat and thin sandwich meat of the pig's front legs, first put the fat meat slices in the pot, boil the lard, and then stir-fry with the local sweet potato powder. The material is exquisite, the practice is simple, but the taste is very delicious. Licun Beef Licun Beef originated in Licun Township, Yudu County. Licun had a woman named "Gaojiao" on the village, especially good at fried beef, whenever the people around the village will buy beef to Gaojiao woman's house to let her fried. Because the high foot woman uses wheat leaves to fried beef, wheat leaves crisp beef is fresh and tender, meat and vegetables are matched, and the taste is delicious, so that the practice of Licun beef and fame are circulating in southern Anhui. The classic Licun beef is generally grounded with oil wheat vegetables, and the lard is fried. The heat must be mastered, otherwise the meat will be old and not good. There is still some gap between the restaurant and Licun Street. Hakka Shuangmau is a dish made of fish balls and meatballs from the farmhouse characteristics, made of grass fish and pork, meaning "more than every year, reunion", which is a must-have dish when local New Year's Eve and marriage and housewarming. Some will make "double balls" with soup, some will also make soup with pork skin, we order is to cook double balls with local dishes (harmony big fortune). Marunits are more common in Hakka cuisine, and every household will make them. For example, Ningdu and Shicheng meatballs are very famous, but compared to them, there are still some differences, like Yudu meatballs are much smaller, and the other is a very strong ginger taste. Vegetable taro paste This is how many people from snacks to a large special dish, the local ingredients, the practice is simple, the so-called green taro paste, mainly composed of two kinds of ingredients, taro is cooked, peeled, green vegetables chopped and fried in a pot, add water, taro, and then taro is crushed with a pot shovel. Wait until the water is boiled, use a spatula to add some soy sauce, and add some chili to the pot. Although it is vegetarian, it is rich in nutrition and can dry a few bowls of rice in one breath. It used to be because of life difficulties, only sweet potato taro seeds, now it is pursuing a healthy diet, pay attention to low fat and less oil. As a traditional dish in the Du people's banquet, the duck is delicious, tough, crisp and sweet, and the duck is fat and not greasy. Hu duck practice is varied, can braised, fried, soup, white chop, etc., is an indispensable dish for the people to receive VIPs and celebrate traditional festivals. Hu duck, also known as real Hu duck, flower duck, pan duck. Hu duck is cool and salty. Chinese medicine believes that it can supplement the air, warm and warm, and supplement the kidney. Hu duck meat is delicious and sweet. Although fat, it is not greasy, and it tastes particularly crispy and fragrant. This time we ordered the sour vinegar duck in the store, a bit similar to the sour wine duck in Dingnan. I don't know if the taste is too unique or what other reasons, and I didn't receive everyone's welcome. This restaurant also has braised pork, muddy dumplings, etc. It is said to be specialties in the store, but because of the number of people, it is not tasted one by one. #Where to go on the weekend #Find the color of the journey #The scenery on the road #Local food to eat #Taste the authentic old brand

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