亳州粉(fen)皮主要流(liu)傳于(yu)亳州地(di)區的(de)(de)傳統特色食品,最早(zao)記載(zai)于(yu)北(bei)魏《齊民(min)要術(shu)》。將(jiang)綠豆、高(gao)粱、豌豆、山芋等加工成(cheng)淀(dian)粉(fen)(可(ke)混合用(yong)(yong),也(ye)可(ke)單獨用(yong)(yong)),調成(cheng)稀糊(hu),用(yong)(yong)大(da)鍋加水燒(shao)開,用(yong)(yong)器皿取淀(dian)粉(fen)50克左右,放(fang)(fang)入(ru)特制的(de)(de)銅(tong)(tong)鏇(xuan)(xuan)內(nei)(形似平底(di)鍋),將(jiang)鏇(xuan)(xuan)子(zi)放(fang)(fang)入(ru)沸水上(shang)轉動,然(ran)后(hou)慢慢停止,淀(dian)粉(fen)糊(hu)在鏇(xuan)(xuan)子(zi)內(nei)攤成(cheng)薄(bo)薄(bo)的(de)(de)一層(ceng),然(ran)后(hou)鏇(xuan)(xuan)子(zi)內(nei)放(fang)(fang)入(ru)沸水,迅速撈出(chu)放(fang)(fang)入(ru)涼水內(nei),用(yong)(yong)手慢慢將(jiang)薄(bo)淀(dian)粉(fen)皮從鏇(xuan)(xuan)子(zi)內(nei)扒掉,放(fang)(fang)在特制的(de)(de)高(gao)粱稈(gan)或葦(wei)子(zi)做(zuo)成(cheng)的(de)(de)簾子(zi)上(shang)晾干即(ji)可(ke)。亳州粉(fen)皮筋(jin)骨強、色白、入(ru)口滑(hua)潤(run),可(ke)拌涼菜、也(ye)可(ke)燴、烹、燉、燒(shao),是當地(di)家(jia)家(jia)必(bi)備的(de)(de)日常用(yong)(yong)菜。亳州粉(fen)皮以銅(tong)(tong)關村生產的(de)(de)名氣最大(da)。
粉(fen)皮(pi)是(shi)對用(yong)(yong)大米、紅薯淀(dian)粉(fen)、綠豆淀(dian)粉(fen)、馬(ma)鈴薯淀(dian)粉(fen)、蠶豆淀(dian)粉(fen)等,制作成薄片食(shi)物的統(tong)稱(cheng),有鮮(xian)干兩種,鮮(xian)的即可食(shi)用(yong)(yong),干的便于存放運銷。食(shi)慣嘴粉(fen)皮(pi)粉(fen)皮(pi)是(shi)用(yong)(yong)淀(dian)粉(fen)制成的傳統(tong)食(shi)品(pin),適(shi)宜于農戶家庭制作,工具也(ye)很(hen)簡單,粉(fen)皮(pi)易做(zuo)又(you)經濟,可口又(you)不(bu)膩,男女老少皆(jie)宜。