What are the representative dishes of Anhui cuisine? Classic guide of Anhui cuisine: 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 slaughter the soft-shelled turtle, wash it, cut it into pieces, blanch it, put it in a casserole, and add ham meat or ham bones ...
What are the famous dishes in Anhui cuisine, such as hairy tofu and stinky mandarin fish,
What are the characteristics of Anhui cuisine? Anhui cuisine takes Anhui North and South specialties as the main raw material, and absorbs the skills of other cuisines on the basis of adopting traditional folk cooking skills. The main flavor features are salty and fresh, emphasizing the original flavor, paying attention to the temperature and food supplement.
Its representative dishes are: tiger skin tofu, bamboo shoots from Wenshan Zheng, red skin roast duck from Wuhu, smoked shad from Maofeng, shrimp with crab roe, salted mutton paste, braised grouper, smoked duck from Wuwei, roast chicken from Fuliji, tofu from Bagongshan, scallops and radishes, etc.
In those days, Huizhou cuisine, because braise in soy sauce is a big category, and the "red" of braise in soy sauce is manifested in the color of sugar. Strict requirements for fire control work. The edible oil is self-planted and self-squeezed rapeseed oil, and a lot of wood is used as fuel: there are warm stewing with charcoal fire, urgent burning with firewood, and slow burning with trees, which is more exquisite. Traditional heavy oil, heavy color and heavy pyrotechnics have special conditions in Huizhou. When Huizhou cuisine went to the whole country, it still maintained a heavy color: the power of color matching; Heavy oil: the power of seasoning; Heavy pyrotechnics: tempering work. Such as old or tender, hard or soft, knotted or loose, etc. It is a tradition to season Anhui cuisine with ham. Making ham is also a popular family craft in Huizhou. Gourmets admire Huizhou ham very much.
Anhui cuisine is not equal to Anhui cuisine, which is a major branch of Anhui cuisine.
What are the characteristics of Anhui cuisine? What are the famous dishes? Anhui cuisine originated in Anhui province and is one of the eight major cuisines in China. Because Anhui people like to drink tea all year round, Anhui cuisine is generally oily. The so-called heavy oil, heavy color and heavy pyrotechnics are heavy, dark in color and strong in flavor. At the same time, because Anhui is mountainous and watery, Anhui cuisine is good at cooking delicacies and aquatic products. According to different regions, it is generally divided into three cuisines: Jiangyan Cuisine, Huaihe Cuisine and Anhui Cuisine. Representative dishes include Fuliji Roasted Chicken, Mao Feng Smoked shad, Braised Soft-shelled Turtle with Ham, Pickled Fresh Mandarin Fish, Stewed Pigeon in Huangshan Mountain, Roasted Pheasant in Snow Area and Fat King Fish in Milk.
What are the representative dishes of Anhui cuisine? The famous dishes of Anhui cuisine include grape fish, taro with honey sauce, assorted diced meat, Bagongshan tofu, Li Hongzhang chowder, Nestle anchovies, and sliced clams with cherry oranges.
What is the famous Anhui cuisine? Anhui cuisine, also known as Anhui cuisine, is one of the eight major cuisines in China.
Anhui flavor is mainly composed of three cuisines: southern Anhui, riverside and Huaihe, among which southern Anhui cuisine is the representative. Southern Anhui cuisine originated in Gu Wei, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Jianghu cuisine refers to the local cuisines in Hefei, Wuhu and Anqing. The dishes along the Huaihe River are composed of local flavors such as Bengbu, Suxian and Fuyang. The three major Anhui cuisines have their own merits and are rich and colorful. But to sum up, it mainly has four basic characteristics:
First, use local materials to win with fresh ones. Huidi produces delicacies, game, seafood and poultry, and uses local materials to highlight the local characteristics of the dishes and ensure the freshness. The second is to make good use of fire, and the pyrotechnics are unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high-fire, medium-fire and low-fire cooking were used respectively. Third, he is good at stewing, and the shade is suitable. Besides frying, frying, frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming vegetables. The fourth is to pay attention to nature and strengthen the body with food. Huizhou cuisine inherits the tradition of homology of medicine and food in the motherland and pays attention to food supplement, which is a major feature of Huizhou cuisine.
Features: Famous for cooking delicacies and game, good at cooking, stewing and steaming, and less cooking. Its cooking is strong, rich in oil and color, simple and affordable.
Representative dishes: masked civet in brown sauce, turtle stewed with ham, pheasant roasted in winter in snowy area, roast chicken in Fuliji, honeycomb tofu, smoked duck in Wuwei, etc.
Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.
Anhui cuisine in the top ten cuisines is Anhui cuisine, which is the flavor of Huizhou mountainous area. Huizhou is now Huangshan City, Jixi County (now Xuancheng City) and Wuyuan County (now Shangrao City, Jiangxi Province).
Huizhou merchants once had a great influence in the history of China, which also made Huizhou cuisine a famous cuisine.
Famous dishes include: snakehead, hairy tofu, stone chicken, tremella, grouper, pickled horseshoe tofu, braised civet, knife board incense, ham, Ge Fen dumplings, Wuyuan boiled red carp, Wuyuan paste vegetables, steamed rice noodles, Jixi Yipin Pot, Qimen Zhonghe soup and so on.
Stinky mandarin fish, a classic dish of Anhui cuisine, is also called smelly fish, barrel fresh fish, barrel fresh fish and pickled fresh fish. It is a traditional famous dish of Han nationality and one of the representatives of Anhui cuisine. In Huizhou, Anhui Province (that is, around Huangshan City, Anhui Province), the so-called pickled fresh fish means smelly in Huizhou dialect. This kind of "flavored mandarin fish" smells smelly, tastes fragrant, and the meat is tender, mellow and refreshing, keeping the original flavor of mandarin fish. Common name stinky mandarin fish. The method is unique and the food is fragrant. The production process is exquisite, that is, fresh mandarin fish is marinated in light salt water at room temperature of about 25℃, preferably in wooden barrels, with the abdomen facing up and flattened with mountain bluestone or river pebbles. After six or seven days, the fish will give off a bad smell. Then fry in oil pan, add pork slices and bamboo shoots, and braise in soy sauce over low heat until the soup is concentrated. Thick and tasty, at the same time, the bone spurs are separated from the fish, and the meat is massive. Stone pot chicken is a traditional dish of Han nationality in Huizhou, Anhui Province. This vegetable soup is fragrant, tender and smooth, original, fresh and mellow, and is known as a treasure. Pheasant is a frog that lives in the gap of mountain stream, and it is a specialty of Huangshan Mountain. Xiuning county Dafu camp is the most famous. Each Huangshan stone chicken weighs about 50 taels, its abdomen is milky white, its back has black stripes, its meat is tender, and it is rich in nutrients such as protein and calcium. It has the functions of clearing away fire, improving eyesight and nourishing the body, and it is a top-grade delicacy. Wenshan Zheng bamboo shoots Wenshan Zheng bamboo shoots is a traditional dish of the Han nationality in Huizhou mountainous area. Bamboo shoots are a rare delicacy in Anhui cuisine. Among all bamboo shoots, Wenzhengshan bamboo shoots are the most tender, but not fragrant enough. Add sausages and mushrooms to make up for the deficiency. This dish is called Liangxiang Wenzhengshan Bamboo Shoots. Stew bamboo shoots with ham bones and fresh pig bones, and add sausages and mushrooms in the middle. When it is ripe, remove the bone and put it on a plate. The dishes come in three colors: red (sausage), brown (mushroom) and milky yellow (bamboo shoots from Political Mountain). When bamboo shoots are braised in brown sauce, they are delicious, crisp and tender, and have mixed flavors such as sausages and mushrooms. They are seasonal dishes in Huangshan Mountain in spring.
What are the classic dishes of Anhui cuisine? Anhui cuisine consists of three local flavors: southern Anhui, along the Yangtze River and along the Huaihe River.
The flavor of southern Anhui is represented by Anhui cuisine, which is the mainstream and origin of Anhui cuisine. Its main characteristics are: being good at cooking and stewing, paying attention to the heat, being used to ham as seasoning, refreshing crystal sugar and being good at maintaining the original flavor. Many dishes are stewed with charcoal fire and served in the original pot, which not only embodies the simple and elegant style of Huizhou flavor, but also has a strong aroma and an attractive appetite. Its representative dishes are: braised horseshoe turtle, Huangshan braised pigeon, pickled mandarin fish, braised civet, Huizhou hairy tofu, Huizhou peach fat roasted meat and so on.
The flavor along the Yangtze River is popular in Wuhu, Anqing and Chaohu. Good at cooking fresh river poultry, pay attention to knife work, pay attention to color, be good at seasoning with sugar, be good at stewing, steaming and smoking. Its dishes are crisp, tender, fresh, refreshing and fragrant. Representative dishes include fragrant fried chicken, raw smoked chicken, eight hammers, Mao Feng smoked fish, roasted fish, crab-yellow shrimp cup and so on. "Soft-shelled turtle with cauliflower in August, chrysanthemum crab and swordfish are followed by herring, spring bamboo shoots, broad beans, lotus roots, osmanthus geese and duck fat", which clearly reflects the eating habits of people along the Yangtze River.
The flavor along the Huaihe River is mainly popular in Bengbu, Suxian and Fuyang. Its flavor features are simple, crisp, salty and refreshing. He is good at cooking techniques such as roasting, frying and distillation, and makes good use of coriander and pepper to match the flavor. Representative dishes are: king fish with milk and fat, fried shrimp with sauce, fish biting sheep, old pearl mussels, Zhu Hongwu tofu, fried mutton with cola, etc. , are a good embodiment of the local flavor.