Anhui’s Cuisine at its best: Bozhou’s 10 most famous dishes

Anhui’s Cuisine at its best: Bozhou’s 10 most famous dishes

In a previous post I have talked about Anhui Cuisine and Bozhou’s famous Niurou Mo. But Bozhou has much more to offer than Niurou Mo and Fenpi. Here are the ten most famous dishes in Bozhou (in no specific order).

Mahu 嘛糊

嘛糊Mahu is some kind of porridge. It is made out of soybeans, millet and rice. All ingredients are cooked together with starch to get the typical pasty texture. While cooking there is also a bit of water added until all ingredients are well cooked. Mahu tastes sweet and can be topped with sesame seeds or if needed more sugar. My mother-in-law swears it is one of the healthiest porridges. According to Chinese medicine it can clear internal heat and moisten the lungs (yes that’s the literal translation of what my mother-in-law said).

Wawayu 娃娃鱼

娃娃鱼Everyone who knows Chinese might think this is a fish dish (due to the 鱼 in its name). However, this dish is mainly made out of corn starch, which is formed into little fish-like pieces. According to everyone’s taste, soy sauce, vinegar, sesame oil or scallions are added. This dish is especially favored during the hot summer time, served ice cold.

Guoyang Gankou Mian 涡阳干扣面

涡阳干扣面Guoyang is a county in Bozhou and makes the best Gankou Mian. A noodle dish, made with soy sprouts and a mix of vinegar, sesame oil, and soy sauce. This dish is said to have a long history and even Laozi apparently loved this dish. You can find it in every street restaurant in and around Bozhou.

Yimen mutton soup 义门羊肉汤

义门羊肉汤As the name suggests, this soups main ingredient is made of mutton meat and bones. Like many Chinese dishes, also this one as medical purpose. According to Chinese Medicine it can dispel cold from the body. This soup is best enjoyed with some vegetarian dishes.

Mengcheng crispy sesame seed cake 蒙城油酥烧饼

蒙城油酥烧饼Mengcheng, another county of Bozhou, makes the best sesame seed cakes. You can get them on every corner, especially in the morning and in the evening. They come in salty or sweet flavor, and are perfect to go with your other dishes.

Mengcheng Satang 蒙城撒汤

蒙城撒汤This soup is actually not more than an egg soup, topped up with some seaweed, scallions and sesame oil. It is a popular soup throughout the year, and often served at the end of a course. My father-in-law makes a special version of this soup by adding some tofu to it.

Fried Mixian 炒米线

炒米线This is so far my favorite dish in Bozhou, and I could eat it daily if you let me. The noodles are thicker than the normal kind (a bit like Udon noodles). The sauce is made of tomatoes, soy sauce and simply ketchup. They add eggs, Pak Choi and Soy sprouts during the cooking process.

Mengcheng dry beef  蒙城牛肉干

蒙城牛肉干The dry beef of Bozhou’s Mengcheng county is said to be the most famous in the whole world (yes, Chinese people tend to exaggerate). I am no big fan of it, but if you like dried beef you should try this one. Apparently, it is very healthy, full of amino acid and vitamins (just quoting my father-in-law).

(Chinese) Garlic chives pancakes 韭菜合子

蒙城撒汤These very delicious pancakes are usually eating during the spring time, when you can get fresh Chinese chives 韭菜 everywhere. The filling is made of eggs and chive, and the outside is a crispy pancake. It is perfect as a snack but also good to go with you main course.

Bozhou chicken pot 亳州大盘鸡

亳州大盘鸡Actually this chicken dish originated in Xinjiang province, but people of Bozhou adopted it and changed some ingredients.

Next to a whole chicken, there are potatoes added and stewed together in a broth for over an hour, which makes the chicken very soft and tasty.

I have tried all of those dishes. Some of them have become my favorites of all time. Some are just not my taste. There is so much more to try and taste out here in Bozhou. Lucky for me, we are invited for dinner or lunch weekly.

What’s your favorite Chinese dish?

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Anna Z. is a freelance illustrator and portrait artist in her late 20s, with a passion for Martial Arts and Chinese culture, and is the creator of Lost Panda, a blog to China and Art. Together with her husband, a Chinese national, she writes about daily life in rural China, focusing on cultural and social differences and the joys (and sometimes difficulties) as an intercultural couple. Apart from China related topics, she publishes her artwork, photography, art material reviews and tutorials to help more people discover their creative side. She is fluent in German, English and Mandarin Chinese.

3 thoughts on “Anhui’s Cuisine at its best: Bozhou’s 10 most famous dishes

  1. Lovely food here! Wawayu I already tried in Hefei and it reminded me about a dish my german mother actually made years ago. At least the “corn starch bits” part. I think we have something similiar here. Other than that I almost like all of the other food, too. Especially the doughy stuff. Njam.

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