Anhui cuisine is good at cooking, stewing, steaming, frying less, heavy oil, heavy color and heavy fire. 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.

Anhui cuisine, because braise in soy sauce is a big category, and the "red" of braise in soy sauce is manifested in the sugar color. 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.

1. Braised turtle with ham belongs to Anhui cuisine. The main raw materials are turtle and ham. It tastes delicious. The craft is stew, and the cooking difficulty is advanced. Soft-shelled turtle has a good blood purification effect, which can reduce blood cholesterol if eaten regularly, and is beneficial to patients with hypertension and coronary heart disease. Turtle can also "tonify labor, strengthen yang and greatly tonify yin"; It also has a certain auxiliary effect on many patients such as tuberculosis, anemia and physical weakness.

Braised turtle with ham

2. Stewed pigeon in Huangshan Mountain is a traditional dish in Huangshan Mountain, Anhui Province. It is made by stewing Huangshan pigeons and yam with water. The soup is clear and delicious, the pigeon meat is crisp and rotten, and the yam is fragrant and refreshing. This dish pigeon meat is delicious, nutritious and easy to digest, and has the dietotherapy effect of nourishing brain and kidney and enhancing memory. Yam is soft, delicate, slightly sweet and rich in starch, and is often regarded as a nourishing vegetable. This dish is another nourishing and fitness dish.

Stewed pigeon in Huangshan Mountain

3. Tiger skin hairy tofu is fried with the special product hairy tofu (made by special technology, white hair is about 3 cm long) in Tunxi and Xiuning, Anhui Province. It is a very famous traditional food in Huizhou, Anhui Province, and belongs to Anhui cuisine-vegetarian food. According to legend, it is related to Zhu Yuanzhang of the Ming Dynasty.

Tiger skin tofu

4. Stinky fish is a famous traditional dish, one of the representatives of Huizhou cuisine, which originated in Huizhou, Anhui Province (now Huangshan City, Huizhou) and is popular in Huizhou. People who meet for the first time are afraid to eat chopsticks, because the smell of mandarin fish is a little worrying. Actually, you don't have to worry at all. This is by no means the smell of food. This is the unique flavor of this dish. When you take a bite, you will be surprised to find that it tastes so delicious. This is a famous dish in Huizhou-smelly fish.

Smelly mandarin fish

5. Double crispy rice crust is a traditional famous dish, belonging to Anhui cuisine. Pork belly head and duck gizzard, cutting knife, boiled in soup such as mushrooms, bamboo shoots and ham slices; In addition, the crispy rice is fried and poured with soup. Crispy and delicious.

Cui Shuang crispy rice

6. Wenshan Zheng's bamboo shoots are a traditional dish in Huizhou, Anhui Province, which is stewed with bamboo shoots produced by Zheng Wen in Shexian County. In traditional cooking methods, bacon and bamboo shoots are usually stewed together, so it is also called La Wen Xiang Zheng bamboo shoots; Later, this dish was seasoned with sausages and mushrooms, so it was called two fragrant bamboo shoots. The bamboo shoots in Zheng Wen are red and white, fresh and delicious. In addition, seasonings are added in the cooking process to improve the taste. It is crisp and delicious after cooking, and the bamboo shoots are slightly sweet, which is as appetizing as fresh bamboo shoots.

Wenshan Zheng bamboo shoots

Yipin pot is a typical traditional food often eaten in Huizhou mountainous area in winter, which belongs to the category of hot pot. According to legend, this dish was created by Shi Yu, the wife of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty. On one occasion, the emperor suddenly visited Shangshufu. In addition to delicious food, Mrs. Yu also specially made a Huizhou home-cooked dish-hot pot. Unexpectedly, the emperor ate with relish and was full of praise. Later, when the emperor learned that the delicious hot pot was actually made by Mrs. Yu herself, he said it was still a "pot"! The name of this dish is hammered out. The cooking of "Yipin Pot" is more exquisite. In a hot pot, the bottom of the pot is covered with dried bamboo shoots, the second layer is covered with a piece of meat, the third layer is white tofu or fried tofu, the fourth layer is meatballs, and the fifth layer is covered with vermicelli, decorated with spinach or day lily, with seasoning and appropriate amount of water, and then cooked with slow fire. This dish has a strong local flavor, fresh taste and attractive appetite.

covered teacup

8. Fang La Fish, also known as Huangshan Fang La Fish, is related to Fang La, the leader of the Northern Song Rebel Army, and is one of the traditional dishes in Huizhou.

Fangla fish

This dish is made of mandarin fish and shrimp by different cooking methods, such as frying, sliding and steaming. It is fragrant, salty, slightly sweet, slightly sour and has a unique flavor.

9. Steamed stone chicken is a dish with stone chicken, water-soaked fungus and cooked ham slices as the main ingredients, and cooking wine, refined salt and monosodium glutamate as the main seasonings. This dish is steamed.

Steamed stone pot chicken

10. Phoenix stewed peony is a famous dish with Anhui characteristics. 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 on low fire, thick soup, tender and juicy chicken crisp, soft and mellow belly. The medicinal value of chicken is great, and the people have the reputation of "the medicine to save the world". In Huizhou and Jiangnan area along the Yangtze River, it is not only a feast dish, but also a nourishing product for pregnant women. It is more suitable for pregnant women, the elderly, the infirm and the chronically ill.

Stewed peony with chicken