Huizhou cuisine, which refers to Huizhou cuisine and anhui cuisine, is one of the eight traditional cuisines in China. It is a unique and self-contained famous cuisine. Huizhou cuisine originated in Qin and Han Dynasties, flourished in Tang and Song Dynasties, and reached its peak in the middle and late Qing Dynasty. Huizhou cuisine is a local feature of six counties in Huizhou, and its unique geographical and humanistic environment gives it a unique flavor. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, which has a wide influence. Let's take a look at the top 1 favorite foods of Anhui people. Alternative Anhui cuisine? Out-of-town diners can only look at it and sigh, but they can't enjoy it.

1. Tiger-skin hairy tofu

Tiger-skin hairy tofu is fried with hairy tofu (made by special technology and with white hairs about 3 cm long), which is a very famous traditional delicacy in Huizhou, Anhui Province, and belongs to the vegetarian category of Anhui cuisine. The method of "tiger-skin hairy tofu" is to fry "hairy tofu" in the pan first. This dish is fresh, mellow, refreshing, fragrant and has a unique flavor when eaten. According to records, this dish was made in the Ming Dynasty. Today, this method of making has continued, and locals regard it as delicious. However, for foreign diners, I really dare not say anything when I see hairy tofu for the first time. In fact, this dish has no peculiar smell, and white hair is just white mycelium.

2. Pickled fresh mandarin fish

Pickled fresh mandarin fish is also called Tunxi osmanthus fish. It is one of the famous dishes with traditional flavor in Huizhou. This dish is delicious and bone-penetrating, with crispy fish and unique flavor. Tunxi is famous for its "Stinky Fish". Like Beijing stinky tofu, "smelly" is synonymous with "umami", so it is also called "pickled fresh mandarin fish" locally. This dish has been famous for more than 1 years. Every time mandarin fish is listed on the Double Ninth Festival, people try it. For this smell, diners from other places can only look at it and sigh, but they can't enjoy it.

3. phoenix stewed peony

phoenix stewed peony is a famous dish in Anhui province. Anhui cuisine is good at cooking and stewing, and it is one of the typical representatives of traditional stews. This dish is chicken and pork belly in the same pot, stewed with small fire, the soup is milky and thick, the chicken crisp is fresh and juicy, and the belly is soft and mellow. The medicinal value of chicken is great, and the people have the reputation of "medicine for saving the world". It is not only used as a feast dish in Huizhou and the area along the Yangtze River and the south of the Yangtze River, but also a nourishing good food for lying-in women. Many foreign diners can't get used to the taste of pork belly at first, but they will get used to it several times.

4. Steamed Tortoise

Steamed Tortoise is a local traditional dish, belonging to the Huizhou cuisine, which is made of chickpea, ham, crystal sugar and so on. Turtle and ham are steamed, and the gelatinous substance in turtle meat is dissolved in the intestine, which blends with the strong flavor of ham, making the soup milky and thick, and the turtle meat is tender and fragrant. It is a rare dish in Huizhou mountainous area. Turtles are not loved by many people, and many foreign diners love to buy turtles and let them go, so there is no luck to taste this delicious food.

5. Double crispy rice crust

Double crispy rice crust is a traditional famous dish of Han nationality, which belongs to Anhui cuisine. Its preparation method is to put the pork belly head and duck gizzard cutting knife into the soup such as mushrooms, bamboo shoots and ham slices to boil, and then fry the rice crust in oil and pour the soup. Its taste is delicious and delicious, and it is a delicious food that locals like very much. Many people don't like duck gizzards, mainly because they can't stand their taste.

6. Steamed stone chicken

Steamed stone chicken is a famous traditional dish in Huangshan, Anhui Province. Its main ingredients are stone chicken, water-borne fungus, etc. Huangshan stone chicken is a kind of frog that lives in the crevices of mountain streams, and it is a special product of Huangshan Mountain. The most famous stone chicken is Dafuying, which is produced by Dafuying in Xiuning County. Each stone chicken in Huangshan Mountain weighs about five or two, and its abdomen is milky white, and its back is black and striped, because of its meat flavor. For many out-of-town diners, when they heard that it was cooked by frogs, they could only look at it and sigh.

7. Braised mandarin fish

Braised mandarin fish, also known as pickled mandarin fish, is a traditional dish in Huizhou and belongs to the Huizhou cuisine. After cooking, this dish is deeply loved by diners because of its delicious flavor, crisp fish and special aromatic taste. Many guests who come to Huangshan have come to taste this dish and are full of praise for its delicious taste. After more than 2 years of history, this dish still has such influence. The key lies in its particularity. The pickled mandarin fish smells "smelly" before cooking, and the cooked mandarin fish tastes fragrant. This "smelly" fragrance forms a sharp contrast, which increases the charm of this dish and makes it one of the classics of Anhui cuisine. Because of its peculiar smell, many people avoid it, just like stinky tofu, people who like to eat it are regarded as treasures, and people who don't like it will lose their appetite when they smell it.

8. Huangshan Shuangshi

Huangshan Shuangshi is a famous dish in Huizhou, which is mainly made of stone pheasant and tremella. It is introduced that stone pheasant is a frog. According to records, in the fifty-fifth year of Qianlong (179), in order to celebrate the birthday of Emperor Qianlong's Hongli, the Sanqing class with the opera artist Gao Langting as the pillar was recruited from Huizhou, and the foreman asked the chef Wang who followed him to Beijing to present a Huizhou specialty. After tasting it, Lord Qianlong was very happy and asked, "What is this? It tastes so delicious." Chef Wang replied, "Shi Wa stewed stone ears." Emperor Qianlong lamented that "there is such delicious food in the world, which is smooth but not greasy and refreshing." Since then, Huangshan Shuangshi has become famous.

9. Stewed pigeon in Huangshan Mountain

Stewed pigeon in Huangshan Mountain, Anhui Province, is a traditional dish with Huangshan characteristics. It is made by stewing pigeon in Huangshan Mountain and yam across the water. The soup is clear and delicious, the pigeon meat is crisp and rotten, and the yam is fragrant and refreshing. The pigeon meat in this dish is delicious, nutritious and easy to digest, which is quite popular among locals. Some foreign diners have never eaten pigeon meat, and some are not used to its taste at first.

1. Saddle eel Saddle eel belongs to Anhui cuisine. The main ingredient of the dish is eel, and the auxiliary materials are ham and winter bamboo shoots. Because the eel is cut from the back and shaped like a saddle after heating, it is named. Northerners rarely see the eel, let alone eat it. Courageous diners can try it.