What Special Local Products Does Fuyang Have?
Handicrafts
Huanggang Willow Weaving, Jieshou Painted Pottery, Fuyang Paper-Cutting, Linquan Writing Brushes, Yingdong Black Pottery, Yingshang Clay Figurines, Taihe Xiyang Embroidery, Jieshou Embroidery, Yingdong Du’s Copper Engraving
Signature Local Delicacies
Fangji Fried Dough Twists, Dongguan Pillow Steamed Bread, Yellow Beef, Gaotai Cured Duck
Linquan Vermicelli, Bali River Free-Range Duck Eggs, Stone-Ground Sesame Oil
Snacks
Mahu Paste Porridge, Vermicelli Chicken Stew, Crispy Rice Crust, Stuffed Rolled Flatbread, Steamed Thin Pancake, Spiced Meat Egg Soup (Sha Tang)
Green Organic Produce
Liansi Radishes, Schizonepeta Herb, Kouzi Garlic, Yingshang Rice, Linquan Green Chinese Onions, Taihe Tribute Chinese Toon
Noodles & Wheat Dishes
Gela Noodles, Taihe Spicy Hand-Stretched Noodles, Hand-Torn Noodles, Sliced Noodles, Steamed Braised Noodles, Mixed Bean Noodles
Fruits
Banjielou Watermelons, Taihe Cherries, Wenji Strawberries, Funan Yellow Pears, Yangju Honey Peaches, Linquan Tribute Persimmons
Local Farm Dishes
Clay Pot Braised Chicken, Pan-Fried Bean Jelly, Eight-Piece Braised Pork, Steamed Mixed Vegetables, Spicy Raw Vegetable Salad, Wadian Whole Roasted Lamb, Lamb Spine Bones
Detailed Introductions
Gela Noodles
Gela noodles are extruded straight into boiling water from a dedicated machine over a large pot. The noodles are thick, firm and delightfully chewy. Fuyang locals usually pair a bowl of Gela noodles with bean sprout soup or egg drop soup made from noodle broth, garnished with coriander or schizonepeta herb for an irresistible flavor.
Taihe Spicy Hand-Stretched Noodles
This noodle gets its name from its making process: chefs slap and stretch the dough repeatedly while preparing it. Once cooked, the noodles are pale, smooth and translucent. Leafy greens are added, then rich spicy broth poured over top. The contrast of white noodles, green vegetables and bright red broth instantly whets the appetite.
Tiansan Stuffed Rolled Flatbread
Soft, fragrant thin pancake wrappers hold crisp bean sprouts, springy savory gluten and chopped marinated eggs. Chili sauce and coriander are added to taste. After rolling, the wrap is dipped into simmered bone broth, letting the savory stock soak into the bread — this is Fuyang’s famous Tiansan stuffed flatbread.
Scrambled Eggs with Chinese Toon
Taihe Chinese toon is one of Fuyang’s most renowned specialties. Locals chop fresh toon shoots and stir-fry them with eggs. The dish delivers a clean, refreshing taste with an intense distinctive herbal aroma.
Pan-Fried Bean Jelly
Bean jelly is cut into 2-centimeter cubes, stir-fried with chopped green onions, minced garlic, chili oil and soy sauce, then finished with a cracked egg. The fried jelly boasts a crispy outer layer and tender soft center with a one-of-a-kind savory taste.
Sha Tang (Spiced Meat Egg Custard Soup)
Sha Tang is a thick savory broth simmered from meat stock. A raw egg is whisked open with boiling hot soup, then dusted with ground black pepper. The soup carries a rich balanced umami-salty flavor with moderate thickness. One bowl instantly relieves weariness, hunger and fatigue, lifting your spirits at once.
Fried Dough Twists (Sanzi)
Sanzi is a classic fried snack. Kneaded dough is rolled into thin strips the thickness of a little finger, coiled spirally and deep-fried in oil. Crisp and crunchy, they are sprinkled with sesame seeds for extra aroma. They can be eaten plain or soaked in soup.
Clay Pot Braised Chicken
Chicken is simmered in a clay pot following home-style recipes, while flatbread cakes are stuck onto the inner rim of the pot to steam alongside the meat — a perfect all-in-one meal. Clay pot dishes feature light concentrated sauce with mellow savory flavor; the bread absorbs meat juices and the chicken soaks up wheat fragrance, blending crisp dry aroma and tender smooth texture.
Pillow Steamed Bread
Each pillow steamed bread weighs 2 to 6 jin, earning it the title "king of steamed breads". Its golden-brown crust is half an inch thick, while the inner crumb is snow white with countless layered folds. It tastes fragrant, crisp and soft, dry yet never stale, chewy yet fluffy.
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