Anhui 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 Huizhou, and its unique geographical and humanistic environment endows it with 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, with a wide influence. It used to live in the Ming and Qing Dynasties.

Representative dishes: Huizhou hairy tofu, braised stinky mandarin fish, stewed turtle with ham, braised civet, pickled fresh mandarin fish, stewed pigeon in Huangshan, etc.

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Features of Anhui cuisine: One of the eight major cuisines in China, Anhui cuisine has its own advantages. Heavy oil, heavy color and heavy fire are its three characteristics, which are popular all over the world with color, fragrance and shape. Good at boiling, stewing and steaming. Cooking pays attention to soft and delicious, delicious and meaningful, stewing pays attention to mellow and fresh soup, crispy and delicious, steaming pays attention to original flavor, refreshing and pleasant.

Anhui cuisine pays attention to the original flavor and tastes peaceful. The main cooking methods of Anhui cuisine are burning, steaming, stewing and stewing. The dishes made by these cooking methods, on the one hand, are not easy to lose nutrition in the cooking process, on the other hand, the nutrition of the dishes is most easily absorbed by the human body, which conforms to the modern people's diet concept.

Baidu encyclopedia-Anhui cuisine

People's Network-Huizhou cuisine culture represented by Jixi Huizhou cuisine