What delicious food can you try in Fuyang? What are Fuyang’s signature local delicacies?

A classic traditional snack of Fuyang. It features pale golden, glossy broth with soft tender exterior and pink, succulent chicken inside. One bite of the mildly spicy, slightly numbing vermicelli chicken leaves a lasting pleasant aftertaste. Its soup is widely known among locals as an affordable and mouth-watering staple.

A representative wheat dish of northern Anhui Province. Legend traces its origin back to the Three Kingdoms Period. When Zhang Fei garrisoned Yingzhou (present-day Fuyang), he constantly complained that ordinary noodles were too soft, lacking chewiness and flavor. After repeated trials, local chefs cooked noodles with nearly a dozen medicinal herbs and lamb meat. Zhang Fei found the dish incredibly tasty. Later, this Anhui-style spicy noodle gained massive popularity across Ying (Fuyang), Wan (Nanyang) and Xiang (Xiangfan).

Dubbed Fuyang’s version of "Italian pasta". The noodles are springy without being tough, tossed with exclusive homemade sesame paste that makes people salivate instantly!

In early Fuyang, it was called starch flatbread or Fuyang spring roll. Dating back to the Ming Dynasty, folklore says Emperor Zhu Yuanzhang and Shen Wansan ate this food during their impoverished days. Cheap yet nutrient-dense, it is hugely popular among office workers and students. One roll delivers balanced nutrition and saves plenty of time when you are in a hurry.

Locals in Fuyang call crispy rice crust unleavened flatbread, an authentic hometown treat. It ranks among Fuyang people’s favorite wheat foods. Only those steamed in an earthen stove count as the most genuine version — half crispy, half soft, with kids usually crazy about the crispy side.

Paired with fermented soybean paste, unleavened flatbread outshines almost every other dish. It is an unbeatable combination on Fuyang dining tables. If you go a whole month without tasting it, you will find the craving irresistible.

Its recipe is simple, yet the flavor is absolutely amazing. Though rarely served at daily meals nowadays, Fuyang locals still love it deeply. Moderately hot green peppers are a must for authentic spicy pepper puree. Dipping or spreading it on flatbread brings out its full rich taste.

In the old days, children would accompany their mothers to neighboring villages with home-grown soybeans to make soy protein strips. Made purely from home grain with zero additives, the strips were air-dried after production. Tear off a strip for stir-fries or soups. Rich in plant protein, it delivers great nutritional value.