Fern is one of the most popular wild vegetables in recent years, its young stems and shredded meat with fried, known as the dragon claw shredded meat; dried fern, made of dried fern, easy to store, belonging to the long-term use of raw materials; fern roots filtered and scrubbed precipitation extracted fern powder, pure taste, can be processed into fern powder dumplings, fern powder tree, fern powder soup and other food.
Natural wild kudzu powder is also an artificially extracted starch, which has been praised in history. Hong Zikui, a native of the Southern Song Dynasty, wrote a poem describing the collection, production and consumption of kudzu powder by people in Huizhou: "The rooster in the morning is not yet frosty and stuffed with road, the front and back of the village passes greetings. Long sharp instruments and short bonfires were used to collect kudzu, and ice covered their beard and sideburns without any jacket. The rice is cheap, and the leaves are thick and green. But I heard that the wine was thirsty and wanted to swallow the sea, and a piece of it was sweeter than a piece of cake. The mountains are deep, the soil is thick, the rain and dew are sufficient, the creation is clever for the murder of the year storage ......
Song Ming burning fire brick stove, and cut and pounded to throw the ice pot. And with the powder and rice as needed, the cake bait its fine rice its coarse." (Pingzhai wenji, vol. 6). Anhui cuisine in the famous "three stone": stone ear, stone chicken, grouper, are famous for Huizhou. Stone ear grows on the cliffs above 800 meters above sea level, bearing rain and dew, absorbing the essence of heaven and earth, and becoming a rare food. The famous dishes of Anhui People's Hotel, such as chicken stewed with stone ear, duck casserole with stone ear and tofu pill with stone ear, all benefit from the nourishment of stone ear.
The Qing dynasty HuangYueYe once wrote a poem praising: "stone ear born in YinYi, the world is absolutely this flavor." ("One Zhai set" volume 10 "pick stone ear sigh"). In Huizhou high mountain canyon of water streams and caves, also inhabited by many tender stone chicken, it can be used to cook the braised stone chicken, steamed stone chicken and other famous dishes. There is also a slow-growing grouper in the cool deep water of the sandy rivers in Huizhou, weighing no more than three taels at the maximum, no more than 15 centimeters long, with zebra stripes all over its body. Grouper meat is thick and delicate, and can be braised or steamed. There are many other ingredients in Anhui cuisine, too numerous to mention. Pure natural, ecological, pollution-free is its **** the same characteristics.
Cooking is based on the material, focusing on the original flavor. Heavy oil, heavy color, heavy fire, always sounds daunting, "triple" easy for people to produce ambiguity, greasy, heavy, soy sauce, oil frying and deep-frying, not in line with modern consumer attitudes and tastes. In fact, this is many people on the one-sided understanding of Hui cuisine. Heavy oil, mainly refers to pay attention to the variety of oil with, master the time and method of oil; heavy color, refers to the importance of dishes with the matching of shades and modeling, some Hui dishes as a whole, like a painting, such as flowers in full bloom in the plate. Coupled with the ham flavor, rock sugar to refresh, cooking wine or onion, garlic, ginger, etc. in addition to fishy lead incense, so that the unique flavor of moldy vegetables more distinct; heavy fire power, refers to the requirements of different raw materials, to take the fire frying, fire frying, even fire steaming, stewing and other methods, so that the nutrients in the food is fully decomposed, conducive to the absorption of the human body. Through the phenomenon to see the essence of the "triple" is the manifestation of Hui cuisine, its essential feature is the "original flavor", which is the most natural scientific cooking methods.