Fuyang

Starting with the Qin dynasty, the region now called Fuyang was called Ruyin (汝陰). Ruyin was classified as part of the ancient province of Yuzhou. In the early Han dynasty, Ruyin was ruled by Xiahou Ying (d. 172 BCE), who fought alongside Liu Bang against the latter's archrival Xiang Yu in the Chu–Han Contention (206–202 BC), and helped Liu Bang establish the Han dynasty. Following the establishment of the Han dynasty, the title conferred upon Xiahou Ying was "Lord of Ruyin" (汝陰侯). The second Lord of Ruyin was Xiahou Ying's son, Xiahou Zao (夏侯灶) (d. 165 BCE), whose tomb was later rediscovered in Fuyang in 1977. The site of the second Lord of Ruyin's tomb, called Shuanggudui, was rediscovered in 1977 when Fuyang's municipal airport was undergoing an expansion. Two tombs were found, although only one contained texts. …

Fuyang features a monsoon-influenced humid subtropical climate (Köppen Cwa) with cool, damp winters and very hot and wet summers. Because the weather is perceived as frequently changing, a common saying among local people is that, "Fuyang has four seasons in spring."

The most notable local dish in Fuyang is Ge La Tiao (格拉条), a spicy noodle dish made with thick noodles mixed with sesame sauce, coriander, garlic, chili oil, and other ingredients. Many people native to Fuyang enjoy this dish, but some people who come to Fuyang from other areas may dislike it and find it difficult to digest. Other notable local dishes include: Taihe Yangrou Banmian (太和羊肉板面): a very common noodle dish served in Fuyang. This dish includes wide, flat noodles, along with Chinese cabbage, lamb, and red chili peppers. Fen Ji (粉鸡): a chicken soup made with cellophane noodles, breaded chicken, quail eggs, dasheen powder, and other seasonings. Zhen Tou Mo (枕头馍): a type of large steamed bread, which is often compared in size and shape to a pillow. …