GENG FU XING Review

**Geng Fuxing: Epic of Jiangcheng taste from a century-old stove** Founded in 1888, Geng Fuxing built a living Anhui cuisine museum in Wuhu Phoenix Food Street with a blue stone counter, eight immortal square table and mottled copper hanging pot. This old brand carrying three generations of Jiangcheng taste memory, with a drawer of steaming fireworks, the southern Anhui food culture into the tongue of nostalgia. **Shrimp Seed Noodle: The Yangtze River gift to the delicious aesthetic** At five o'clock in the morning, the master began to boil bone soup shin bones and tube bones in the pot for eight hours, waiting for the soup color milk white as practice, and sprinkling into the Yangtze River green shrimp seeds. The fine noodles fell into the bowl, and the shrimp seeds sank with the heat wave when the soup was poured, such as the stars falling into the galaxy. At the entrance, the fresh salty aroma of the river and the mellowness of the bone soup were fried at the tip of the tongue, with a spoonful of secret spicy oil, just like the river water stirring the rock, awakening the "Jiang Xian worship" in the Lugu Lakes gene. **Sake cake: Carbon fire simmered time and space code** Before the street Ming stall, the master held long tongs to flip the sesame cake, the old stove charcoal fire reflected the red vicissitudes of face. lard and scallions rub into the skin, sprinkle the sesame seeds and paste the stove wall to bake, and the skin is as snow when it is baked. Bite the moment, the onion fragrance mixed with the burning fragrance, thin and crispy and soft in the teeth symphony, the 100-year-old force is hidden in this three-fold nine-kneading process. With a bowl of red bean wine, sweet and greasy, it is the soul of Jiangcheng morning tea. **Crab yellow soup bag: ten fingers left incense Jiangnan Jie sentence**Now remove the golden ratio of crab yellow to pork stew, the master used 32 folds to lock into the thin surface of the flapping wings. Slowly lift, the soup swayed like amber in the skin, and licked a fresh eyebrows. In the chat of the old tea guest by the window, the hall was shuttled with a steamer, and the wooden drawer was opened with white mist, and the squatting returned to the boiling morning light of the Guangxu years. From the Qing Dynasty Yuanjiaxiang stalls to the current non-legacy protection unit, Geng Fuxing used the years of boiling in the copper hanging pot, to make the lake of Wuhu's rivers and lakes, the pier soul, Jiangnan rhyme, all into a bowl of lively urban memory. (Number of words: 300) --- **Foraging guide** - Must order three: shrimp seed noodles (15 yuan/bowl), biscuits (2 yuan/piece), crab yellow soup buns (28 yuan/cage) - Morning tea time (6:00-9:30) can experience the tradition of running the hall singing menu, the second floor box needs to be booked in advance - Head Office Address: No. 10 Phoenix Food Street, Jinghu District, 15 minutes walk from Binjiang Park - Cultural eggs: 100-year-old noodles tools are displayed in the store, and the cashier can buy non-legacy souvenir "Shrimp Seed Sauce"

This is the local Chinese old-fashioned shop. I like to eat the noodles here. The weight is very large and the soup is delicious! And the snacks here taste very good, the portion is moderate, many people come to eat! !

This is Wuhu, the most important food street. Phoenix Food Street. There are many foods here. There are many well-known restaurants. Mainly local snacks, Anhui cuisine and Sichuan cuisine. It is also said that the local snacks are most famous for this one. This restaurant is not only historical. And it is also a famous hotel in the Ministry of Commerce. You can see that there are many honors on the wall of the hotel. Business here is very good. There are many guests at noon. Of course, the price of the food is a little more expensive than the surrounding shops. Since the overall price of Wuhu is not high. So it should be said that the prices here are still acceptable. And there are Anhui Normal University around. So there are many students on weekends. If you come here for tourism or business, it is recommended to come here to taste it.

This time I took the high-speed rail to Wuhu for a meeting. I was lucky to be a local from Wuhu - a female doctor. I feel that she still has a lot of research on food (hahaha) She introduced me to various local foods very enthusiastically, which attracted me to the heart. Among them are this old-fashioned shrimp seed noodles (so delicious! well-deserved!), jade siu mai, crab yellow buns. I looked for it according to the picture, and I had a full meal. It was all fresh and fresh. The bun stuffing was a bit sweet. I was pure northerners and loved it. Next to this old store is the fried stinky tofu (Yuyufang stinky tofu, which is also recommended by her). The tofu is white, freshly fried, and sweet sauce is poured. Personally, it feels better than the stinky tofu in Nanjing Confucius Temple. I don't know how long the oil has been used. Thanks to the warm and lovely female doctor! I went to eat all the places you told me, it was a worthwhile trip, haha

Experience the Wuhu on the tip of the tongue, Wuhu Geng Fuxing's shrimp noodles, Xiaolong soup dumplings, and biscuits are rated as an intangible document heritage in Anhui, and the store is super hot early. Special thanks to the hospitality of the Lugu Lake Tourism Bureau. I was fortunate to eat these three foods. The shrimp noodles taste very fresh and the soup must be drunk. Xiaolong soup is fresh and thin; the biscuits are salty and sweet, and the taste is soft. Highly recommended to everyone

It can be said that it is the most famous restaurant in Wuhu. Its delicious taste has been on the tip of the tongue in China. It is especially characterized by shrimp noodles, Xiaolongbao, red skin duck and biscuits. We have ordered these snacks, and the taste is really great! The only downside is that there are too many diners, slightly crowded, and if the environment is improved, it is perfect.