Guide Tip: What are the representative dishes of Anhui cuisine? The overall characteristics of Anhui cuisine are heavy oil, heavy fire and heavy color; Good at stewing, stewing, stewing and other cooking methods. He likes to use rock sugar to freshen up and ham to freshen up. The dishes he cooked also have their own characteristics, such as the "Garden Food List", which says: "Make everything unique and each bowl blind." Huilai is in the same strain, creating many famous dishes and delicacies. What are the representative dishes of Anhui cuisine? The overall characteristics of Anhui cuisine are heavy oil, heavy fire and heavy color; Good at stewing, stewing, stewing and other cooking methods. He likes to use rock sugar to freshen up and ham to freshen up. The dishes he cooked also have their own characteristics, such as the "Garden Food List", which says: "Make everything unique and each bowl blind." Huilai is in the same strain, creating many famous dishes and delicacies. The representative dish of Anhui cuisine is roasted mandarin fish. The internal organs of Siniperca chuatsi are twisted out of the gills and washed. Add yellow wine, onion, ginger and salt water with pepper to taste in the body cavity, then add lotus leaf roll and insert it from the tail to the head with a fork. The skin of the fish is slightly dried in a charcoal fire basin, and the fish body is brushed with pepper water, sugar color and sesame oil respectively. After repeated baking, it is served with shredded vinegar ginger, shredded soy sauce pepper and sesame oil. Fang La fish and Fang La fish, the representative dishes of Anhui cuisine, are made of mandarin fish. After being divided into three parts (namely, head, middle and tail), the head and tail are made into dishes by stewing and placed at both ends of the waist plate respectively. The middle part of the fish is pickled and fried. Fish out, boneless, slightly scratched with a flower knife, pickled with salt, wine, onion, ginger and other seasonings. Tomatoes are marinated on fried fish or served with small dishes. Fried fish and vegetables are placed in the middle of the waist plate. Finally, the shrimps are shelled, leaving a tail. After pickling, hang Korean paste and fry it, and place it around the waist plate. Fang La fish dishes are salty, tender, sweet, sour, lifelike in shape and majestic in posture. Siniperca chuatsi holds his head high in the dish, and has the potential to ride the wind and waves, which makes diners full of interest and interest. Pickled fresh mandarin fish, the representative dish of Huizhou cuisine, is a traditional famous dish in Huizhou, and is often called "smelly mandarin fish" in some places. About 200 years ago, vendors in Chizhou and Tongling used wooden barrels to transport mandarin fish to Huizhou mountain area for sale every winter (Qimen area is still called "barrel fish"). In order to prevent the fish from going bad, traders sprinkle salt on the fish, layer by layer, and often turn the fish over during transportation. It takes at least seven or eight days from the place of origin to the place of sale. At this time, the skin of the fish has a special smell, which looks stinky, but the gills are still bright red and the scales have not fallen off. Wash the fish, stir-fry it with a spatula, and then cook it with pork belly and winter bamboo shoots. The dishes are delicious, the fish is crisp and rotten, and the soup is mellow. The fish is slightly fried in hot oil, and then simmered. It has no peculiar smell, but it is very delicious. As the local people often say, "it smells bad and tastes good." Yang Meiyuan, the representative dish of Huizhou cuisine, is a typical traditional meat dish in Huizhou. This dish is named "Yangmeiyuanzi" because its color and shape are similar to local Yangmei, and it is seasoned with Yangmei juice or Yangmei sauce when cooking. This dish uses lean meat and fat meat according to 7; 3. Put it in a bowl, add salt, monosodium glutamate, onion ginger juice and egg white, stir well, then squeeze it into a ball the size of bayberry by hand, roll it up with bread crumbs, fry it in a 60% oil pan until it is mature and golden in color, then add water, sugar, vinegar and bayberry juice to make a marinade and pour it on the ball, or wrap the ball with bayberry salt water. The prepared Laiyao is rose-red, the size of glutinous rice balls is palatable, the shape is similar to that of Yangmei, the taste is moderate and sweet, and the aftertaste is endless. Stewed horseshoe turtle, the representative dish of Huizhou cuisine, is a traditional famous dish of Huizhou aquatic products. It is made of soft-shelled turtles that grow in the sand layer of Huizhou mountain stream, and its size is about four or two times that of horseshoe, so it is called horseshoe turtle. Its quality is excellent, the meat is tender, the gum is rich, and there is no fishy smell. In the early Ming Dynasty, Huizhou gentlemen presented this dish as a tribute to Emperor Zhu Yuanzhang, which won him a good impression and later became a treasure. As early as more than 800 years ago, "Stewed horseshoe turtle" and "Stewed civet with fire" are representative works of Hui Gang's cooking characteristics, which are famous for their "double-walled flavor". This dish is mainly made of sand horseshoe turtle with ham or ham bone, so it is named "stewed horseshoe turtle", also known as "stewed turtle with ham" The specific method is to kill the soft-shelled turtle, wash it, cut it into pieces, blanch it, put it in a casserole, add ham meat or ham bones, put it in water, boil it on charcoal fire, add rock sugar, simmer it with low fire, and serve it in the original pot when eating. The soup is mellow, the turtle is soft and tender, and the ham is salty, which can be described as "original flavor", fully embodying the fire in Huilai. The representative dish of Anhui cuisine, civet cats, is made by stewing civet cats (also known as jade-faced civet cats and oxtail civet cats) with low fire for a long time. According to the Records of Huizhou Prefecture, when she answered the question, she took Mei's poem "Cowtail Beaver in Snow, Horseshoe Turtle in Sand" as an example to show that this dish was famous all over the world more than 800 years ago. Civet cats, shaped like raccoons, are named after their love of tree fruits, especially pears, and their meat is tender. In winter, Huizhou people use a high pot casserole (also called hot pot) to cook the fried civets with ham and bamboo shoots for a long time. Serve with Sydney before eating, and season with salt, monosodium glutamate, pepper and cooked lard. The original pot has a unique flavor, the soup is tender, smooth and mellow, fragrant and rotten, and the taste is excellent. Unique pyrotechnics make the dishes perfect and crisp. Only some famous Anhui dishes are mentioned above. Besides, there are many famous dishes, such as dried pork, steamed pork with lotus leaf powder, steamed eagle turtle, stewed snail duck, stewed pigeon in Huangshan, fish-bitten sheep, mushroom box, crispy rice crust, Huizhou pot, Tunxi drunk crab and so on.