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Wander around the West Lake, there is no Huizhou specialties introduced!

Dongjiang Salt-baked Chicken

Dongjiang Salt-baked Chicken was first created in the Dongjiang area, which has a history of more than three hundred years. Once, the local salt merchants invited guests to a banquet and the chef replaced the customary pickling method with salt-baking, which had a very good flavor. The flavor was so good that it soon spread and became a famous dish called salt-baked chicken. Since the recipe originated from Dongjiang, salt-baked chicken is often associated with the word "Dongjiang". Although there are many different ways to make salt-baked chicken, each with its own flavor, the traditional method is more acceptable to the public. Preferred domestic or mountain with wormwood grain group of chickens, chicken peeled, cooled dry water, with 35 grams of salt to rub the chicken cavity, add green onions and anise. First brush oil sandpaper wrapped chicken body, then wrapped with a layer of plain sandpaper. Warm fire hot frying pan, under the coarse salt stir-fried until slightly red, fill the casserole about a quarter of the chicken on the salt and then fill the hot salt cover, baked over a gentle fire for twenty minutes. This system is the authentic traditional method, on the plate, but also must pay attention to build back to the chicken shape, on the table, but also set out the condiments, with salt fried sand ginger minced 9 points, add lard, divided into three small dishes on the stage, the flavor is more fragrant.

West Lake Vinegar Fish

West Lake Vinegar Fish: Legend has it that Su Dongpo intended to improve the Dongjiang cuisine, "fat, salty, hot, fragrant", cooking fish, deliberately put a few drops of vinegar in Huizhou, in order to solve the grease, the achievement of this dish with Hangzhou "West Lake Vinegar Fish". This dish is famous with "West Lake Vinegar Fish" in Hangzhou. Characteristics: Crisp and crunchy, sweet and sour flavor to wake up the stomach.

Winter Dog Meat Casserole

Cooking dogs is not surprising in most parts of southeast China. There are many ways to eat dog meat, which can be stewed or fried, or braised. Huizhou people's habits, but the "open pot dog meat" is the most popular, in the autumn wind in the late autumn, the north wind cold winter, spring rain obscene cold spring, especially the summer solstice season "solstice meat", Huizhou people like to use grass first killed the dog burned to the color of gold (to make the dog meat with the aroma of grass). So that the dog meat with grass flavor), and then chopped pieces of dog meat into the hot pan fried dry blood, sheng up for use, again will clean the pot, into the peanut oil (1 catty dog meat 3 two oil), dog meat with spices, flavors burst through, add the soup flavor as well as the old Guangdong Chenpi, old ginger, and then use the wok slow-fire pot to boil. As the saying goes: "dog meat rolled three rolls, the gods are not stable (unsteady), boiled dog meat when the burst of fragrance, mouth-watering, so, Huizhou people call dog meat for the "fragrant meat". People seated around the fireplace, tasting the open pot of dog meat, body heat stomach warm, the aroma of the thick, for other meat can not be compared, Huizhou people also have "eat dog meat crotch quilt" said.

Hengli soup noodle

Hengli soup noodle is the whole Huizhou people are highly recommended. Hengli soup noodles have at least a hundred years of history, it originated in the town of Hengli, about 20 kilometers from downtown Huizhou City, and many Huizhou city people come to eat noodles on weekends. Hengli soup noodles are different from other pig's feet noodles because of its soup, which is said to be made from shrimp powder with fish meatballs and bones, while side dishes other than pig's feet must also include marinated egg and beef brisket.

Dongjiang Crispy Pork Balls

Dongjiang Crispy Pork Balls: Su Dongpo was a bold man, and his poems often offended the powerful and the rich, and he was deported several times. Once, Su Dongpo returned home from the court, pointing to his abdomen and asking his wife and concubines: "What do I have here?" One replied, "Articles." One said, "Insight." Concubine Dynasty Cloud but laughed: "A belly of anachronisms." Dongpo praised, "The one who knows me is only Chao Yun!" Su Dongpo later improved the Hangzhou crispy meat into meatballs, named "Anachronism", later known as "Dongjiang Crispy Pork Balls", also known as "Dongjangsu Pork Balls". Characteristics: Strong flavor, soft.