Local Delicacies of Bali River

As recorded in Records of Yingzhou Prefecture: "The finest cherries grow within two li along both banks of the Sha River. In ancient times, preserved peach fruits were presented as imperial tributes, while cherries from Fuyang and Taihe were offered to the court on a six-year rotation and ranked as top-grade tribute fruit."

The fertile soil and mild climate along Fuyang’s Sha River yield abundant cherries, earning the region the title "Hometown of Cherries". Rulers of feudal dynasties regarded Fuyang cherries as rare treasures. An ancient poem reads: "As I write verses, split cherries catch my eye; wine cups pass, wafting distant cardamom fragrance." Ouyang Xiu, a great literary master of the Northern Song Dynasty, wrote in his poem Returning to Ruyin Once More: "Golden millet lures singing birds, mulberries bear sweet fruit; purple cherries ripen amid cool wheat breezes", which speaks volumes about the high reputation of Fuyang cherries back then. During the Ming and Qing dynasties, Yingzhou cherries were renowned nationwide.

There is a rich variety of Yingzhou cherries, including premium strains such as Rose Red, Rouge Red, Mini Red, Golden Red, Purple Red and Fruit Red, as well as large white peaches and big eagle-beak cherries. They boast superior quality with big fruit, thin skin, juicy thick flesh and a mellow sweet flavor. A standout feature of Yingzhou cherries is that the flesh separates cleanly from the pit. When making preserved fruit, the pits can be removed without taking any flesh, making processing effortless.

Every late spring when cherry blossoms bloom and perfume the land, crowds flock outdoors to admire the blossoms and taste fresh fruit. Literati gather to compose poems and paint scenes, lingering unwilling to leave.

Gela Noodles is a local noodle specialty with no standard Chinese written form; locals simply refer to it by this oral name. All Gela noodle shops keep a plain, unadorned style: lime-plastered walls, cement floors, and a huge iron pot set out on the street. Mounted over the pot is a noodle press refitted from a hydraulic jack.

Chefs feed stiff, well-kneaded dough into the machine and press down the jack. Fresh noodles stream straight into the boiling water and cook quickly. They are then fished out and rinsed in cold water to wash off sticky starch. Pricing is affordable: a large bowl costs 2 RMB, a small bowl 1.5 RMB. A typical order sounds like: "Boss, two small bowls plus an egg drop soup."

The chef scoops pre-boiled bean sprouts and a portion of noodles, blanches them briefly in boiling water and places them in a bowl. Next comes salt, blanched diced celery or kidney beans, a thick drizzle of sesame paste, soy sauce, vinegar, chili oil and a pinch of chopped preserved mustard greens. In an instant, a vividly fragrant bowl of Gela Noodles is ready.

Locals enjoy pairing the noodles with egg drop soup brewed from the noodle boiling broth, following the old wisdom that "the original broth aids digestion of the staple". The chefs have sharp memories; after one visit, they will remember whether you prefer extra chili or less sesame paste.

All kinds of people line up for Gela Noodles: mostly rickshaw pullers, street vendors and laborers, alongside businessmen in suits and ladies with elaborate makeup. Here everyone is equal, slurping noodles heartily without restraint. Even humble rickshaw drivers feel comfortable calling out to the owner: "Boss, more broth please!"

A signature Fuyang specialty, pork skin shreds are crafted from fresh pigskin through more than a dozen elaborate procedures. Glossy golden and paper-thin like cicada wings, they slide smoothly down the throat with no greasiness and an incomparably delicious taste. Premium pork skin shreds cooked by master chefs serve as an exclusive high-end banquet dish for honored guests, rarely available for casual meals. They are also known as Chunxiang Pork Skin Shreds.

Before the War of Resistance against Japanese Aggression, a restaurant named National Restaurant stood west of Gulou Tower in downtown Fuyang. Its celebrated head chef brought booming business and widespread fame. Every visitor to Fuyang would stop by to sample its exquisite cuisine. One restaurant shareholder named Liu Chunxiang frequently traveled to Sanhejian Town to purchase supplies and befriended a local master famous for making pork skin shreds. The craftsman guarded his secret recipe and refused to pass it on, so Liu Chunxiang experimented repeatedly at home until he finally mastered the technique.

From then on, Liu Chunxiang developed his own distinctive method for pork skin shreds, which quickly spread across Fuyang. He continuously refined the craft to elevate the shreds’ texture, color and overall quality.

Raw eggs are stirred open with boiling chicken broth, infused with a blend of Chinese herbal ingredients, resulting in an exceptionally rich, savory flavor.

Different from ordinary tofu pudding, this local version is made with chicken broth as its base.

A smooth soup made from rice flour paste, topped with sesame seeds and pickled vegetables. It resembles milk in appearance yet carries a richer, more satisfying flavor.

Whole chicken or whole duck form the hot pot broth base. No pre-packaged hot pot seasonings are added, delivering less intense spiciness and lighter, nourishing natural flavor.