Features of Anhui cuisine There are more than a thousand traditional varieties of Anhui cuisine, and their flavors include the characteristics of three local cuisines: Wannan, Yanjiang, and Yanhuai.

The flavor of southern Anhui is represented by dishes from the Huizhou region, which is the mainstream and origin of Hui cuisine.

Its main characteristic is that it likes to use ham as a flavoring and rock sugar to enhance the freshness. I try to maintain the original and authentic taste of the raw materials. The taste is mainly salty, fresh and fragrant, and the sugar does not make it feel sweet.

Many dishes are commonly simmered and cooked in a charcoal wind stove. When served in the original pot, the aroma is overflowing, reflecting the simple and elegant style of Huizhou cuisine.

The flavor along the Yangtze River is popular in Wuhu, Anqing and Chaohu areas. They specialize in cooking river fresh food and poultry. They pay attention to knife skills, pay attention to the shape of the food, are good at seasoning with sugar, and are good at roasting, stewing, steaming and smoking. Their dishes are refreshing and tender.

, fresh and mellow special wine.

The cuisine along the Huaihe River is represented by the local cuisine of Bengbu, Suxian and Fuyang in the Huaihe River Basin. It is good at cooking techniques such as roasting, frying and stir-frying. It likes to use coriander and chili for seasoning and color matching. Its phoenix flavor is characterized by salty, fresh, crispy,

Slightly spicy, refreshing, and rarely seasoned with sugar. Therefore, in terms of flavor characteristics, Anhui cuisine is a unique and unique Chinese local flavor composed of local dishes from the above three regions. Its overall

The style is: elegant and simple, original flavor, tender and fragrant, with appropriate shades, and has the unique characteristics of strict selection of ingredients, unique fire skills, attention to food supplements, attention to the original taste, diverse dishes, and suitable for both north and south.

Anhui is an inexhaustible source of vegetable raw materials with rich resources and excellent quality. It is located in the hinterland of East China, with a mild climate, moderate rainfall, distinct four seasons, and abundant products. The mountains of southern Anhui and the Dabie Mountains are rich in tea, bamboo shoots, mushrooms, and fungus.

, chestnut, yam, stone chicken, stone fish, stone fungus, soft-shell turtle, eagle turtle, civet and other mountain delicacies. The famous "Qihong" and "Tunlv" are world-famous Anhui specialties; the Yangtze River, Huaihe River, Chaohu

It is an important freshwater fish production area in China, providing Anhui cuisine with rich aquatic resources such as fish, shrimp, crab, turtle, water chestnut, lotus root, lotus root, gordon, etc., including Yangtze River anchovy, Huaihe River fat king fish, Chaohu whitebait, and hairy crabs.

The vast Huaibei Plain, fertile Jianghuai, and Jiangnanwei areas are rich in various grains, oils, fruits and vegetables, poultry, and eggs.

Taihe Chunya, Xuancheng candied dates, Anqing bean paste, etc. have long been famous at home and abroad, providing a good material foundation for the formation and development of Anhui cuisine, including knife skills, heat and operating techniques.

The two factors complement each other and bring out the best in each other. Huilai's emphasis on fire skills has always been a fine tradition, and its uniqueness is concentrated in its kung fu dishes that are good at roasting, stewing, smoking and steaming. "Fuli Ji Roast Chicken" is fried first.

After roasting, civil and military fires are used alternately to finally achieve the texture of the crispy meat without changing its original shape; "Anhui-style roasted fish" can be cooked in a few minutes, and the style of ensuring the tender meat, juicy and rich color is the skillful use of martial fire.

"Huangshan Braised Pigeon" and "Wenzheng Mountain Bamboo Shoots" have been repeatedly stewed over the charcoal fire of the wind stove, becoming fresh, delicious, tender, fresh and mellow delicacies, which are the crystallization of slow and gentle stew; and "Maofeng Smoked Anchovy":,

"Wuwei Smoked Duck" reflects the traditional Anhui style smoking technique.

The use of different fire control techniques in different dishes is an important symbol of the level of accomplishment of Huibang chefs, and it is also the basic means for Anhui cuisine to form a unique style of crisp, tender, fragrant and fresh. There are about 20 categories and more than 50 kinds of cooking techniques commonly used in Anhui cuisine.

, among which the most embodying the characteristics of Anhui style are the sliding roasting, stewing and raw smoking methods.

The styles of Anhui cuisine have gradually formed their own routines in the long-term process of adapting to consumer needs. Common styles include banquet dishes, Japanese dishes, five gui eight dishes and ten bowls, popular snacks and home-style dishes, etc.

The adaptability is very wide.

Banquet dishes are dishes for banquet guests. They are usually a series of dishes composed of a certain number of cold dishes, hot stir-fried dishes, large dishes (including soup dishes), a number of fine pastas and an appropriate amount of fruits. The ingredients used in the dishes depend on the

Depends on the selling price.

Because of its high-quality raw materials, complex cooking techniques, exquisite seasonings, rich varieties, exquisite tableware, and considerate service, it is very popular among high-end consumers; Japanese dishes (some are called "combination dishes") are lower than banquet dishes and higher than popular casual dishes.

A combination of dishes with a limited quantity, often used for gatherings of three friends and four friends and group meals with a small number of people. It is convenient, flexible, economical and affordable;

A traditional dish for guests at birthday banquets; popular casual dishes are a convenient, fast, economical and affordable dish commonly provided by restaurants in urban and rural areas. Taiti can be divided into three categories: a la carte, guest dishes, and large pot dishes.

In addition, since the 1980s, "box lunches" and "fast food" have appeared on the market. Although they are not independent dishes, they are convenient, fast and cheap because they include both vegetables and rice. They have also adapted to certain low-consumption requirements.

As for home-cooked dishes, they are local flavors that people in Anhui Province can cook in their daily lives at home. This kind of dishes has a strong local flavor and is often supplied by the market catering industry, and is favored by the local people.

After nearly a thousand years of development, Huilai not only has a large number of popular famous dishes and delicacies, but also has trained a large number of famous chefs with outstanding skills. At the same time, a number of famous restaurants recognized by the masses have emerged.

The common characteristics of these famous restaurants are: long history, unique flavor, considerate service, complete facilities, wide variety, superior skills, genuine products at reasonable prices, and outstanding reputation.