The top ten famous dishes of Anhui cuisine?

Anhui cuisine is good at roasting, stewing, and steaming, but less about stir-frying and stir-frying. It emphasizes oil, color, and fire skills.

Anhui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Anhui cuisine.

Anhui cuisine is a major category of braised dishes, and the "red" in braised dishes is reflected in its sugary color.

It has strict requirements on fire skills.

The oil used for cooking is rapeseed oil grown and squeezed by oneself, and a large amount of wood is used as fuel: charcoal fire for warm stewing, firewood for rapid burning, and tree blocks for slow burning, which are more particular.

The traditional emphasis on oil, color, and fire skills has Huizhou's special conditions.

When Anhui cuisine goes nationwide, it still maintains its emphasis on color: the power of color mixing; heavy oil: the power of seasoning; heavy fire power: the power of conditioning.

Such as old or tender, hard or soft, knotted or loose, etc.

It is traditional for Anhui cuisine to use ham as seasoning.

1. Stewed turtle with ham is an Anhui cuisine. The main raw materials are turtle and ham. The taste is fresh and fragrant. The craft is stewing. The cooking difficulty is advanced.

Soft-shell turtle has a good blood-purifying effect, and regular eaters can lower blood cholesterol, so it is beneficial to patients with hypertension and coronary heart disease; soft-shell turtle can also "replenish fatigue injuries, strengthen yang energy, and greatly replenish yin deficiency"; it is good for tuberculosis, anemia, and physical constitution.

It also has certain auxiliary effects on patients with various diseases such as frailty.

Stewed turtle with ham 2. Huangshan stewed pigeon is a traditional dish with Huangshan characteristics in Anhui. It is stewed with Huangshan vegetable pigeon and Huangshan yam.

The soup is clear and delicious, the pigeon meat is crispy and tender, and the yam is fragrant and refreshing.

This pigeon meat dish is delicious, rich in nutrients, easy to digest, and has the therapeutic effects of nourishing the brain, strengthening the kidneys, and enhancing memory.

Yam meat is soft, delicate, slightly sweet, and rich in starch. It is often regarded as a nourishing vegetable.

This dish is another nourishing and healthy dish.

Huangshan Stewed Pigeon 3. Tiger skin tofu is fried from the hairy tofu (made with a special process and has about 3 cm long white hair) from Tunxi and Xiuning areas in Anhui Province.

It is a very famous traditional delicacy in Huizhou, Anhui Province. It belongs to the vegetarian category of Hui cuisine.

According to legend, it is related to Zhu Yuanzhang of the Ming Dynasty.

Tiger skin tofu 4. Stinky mandarin fish is a traditional famous dish and one of the representatives of Huizhou cuisine. It originated from the Huizhou area of ??Anhui Province (Huizhou is now Huangshan City) and is popular in the Huizhou area.

People who see it for the first time don’t dare to put down their chopsticks because the smell of mandarin fish seems to be stinky but not bad, which makes people a little worried.

In fact, you don’t have to worry at all. This is not an odor caused by the food changing. 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 Huizhou.

Famous dish - smelly mandarin fish.

Stinky mandarin fish 5. Double crispy rice crust is a traditional special dish and belongs to Anhui cuisine.

Cut the pork belly and duck gizzards with a flower knife, add mushrooms, bamboo shoots, ham slices and other soup to boil; fry the crispy rice in oil until brown, and pour the soup over it.

Crispy and delicious.

Double-crispy crispy rice crust 6. Wenzheng Mountain Bamboo Shoots is a traditional famous dish in Huizhou, Anhui Province. It is stewed with bamboo shoots produced in Wenzheng Mountain in She County.

In the traditional cooking method, bacon and bamboo shoots are usually stewed together, so it is also called Laxiang Wenzheng Bamboo Shoots. Later, sausages, mushrooms, etc. were added to the dish to enhance the flavor, so it was called Liangxiang Wenzheng Mountain Bamboo Shoots.

The Wenzhengshan bamboo shoots are red in color and have white flesh, tender texture and fresh flavor. In addition, seasonings are added during the cooking process to enhance the flavor. When cooked, the bamboo shoots are crisp, tender and delicious. The bamboo shoots taste slightly sweet, just like fresh bamboo shoots, which is appetizing.

Wenzhengshan Bamboo Shoots 7 Yipin Hot Pot is a special traditional delicacy often eaten in the mountainous areas of Huizhou in winter. It belongs to the hot pot category.

According to legend, this dish was created by Yu, the first-grade wife of Bi Qiang, the "Four Ministers" of Shitai County in the Ming Dynasty.

Once, the emperor suddenly visited Shangshu Mansion as a guest. In addition to delicacies from the mountains and seas, Mrs. Yu specially cooked a Huizhou home-cooked dish - hot pot.

Unexpectedly, the emperor enjoyed the meal with gusto and praised it endlessly.

Later, the emperor learned that the delicious hot pot was actually cooked by Mrs. Yu herself, and he said that it turned out to be a "first-grade hot pot"!

The name of the dish was decided.

The cooking of "Yipin Guo" is more particular. In the hot pot, dried bamboo shoots are placed on the bottom of the pot, pieces of meat are placed on the second layer, white tofu or fried tofu is placed on the third layer, meatballs are placed on the fourth layer, and meatballs are placed on the fifth layer.

Cover the vermicelli, garnish with spinach or daylily, add seasonings and appropriate amount of water, then simmer over low heat and serve.

This dish has a strong local flavor, thick and fresh taste, which tempts the appetite.

Yipinguo 8. Square-cured fish, also known as Huangshan square-cured fish, is related to Fang La, the leader of the rebel army in the Northern Song Dynasty. It is one of the traditional famous dishes in Huizhou, Anhui Province.

This dish uses mandarin fish and shrimp as the main ingredients, and is made using different cooking methods of frying, boiling, and steaming. The dish has three flavors, fragrant, salty, slightly sour and sweet, and has a unique flavor.

9. Steamed stone chicken is a dish made of stone chicken, water-fried fungus, cooked ham slices, etc. as the main ingredients, and cooking wine, refined salt, MSG, etc. as the main seasonings.

This dish is made by steaming.

Steamed Chicken 10. Stewed Peonies with Phoenix is ??a famous dish in Anhui Province. Anhui cuisine is good at cooking and stewing, and it is one of the typical representatives of traditional stews.

This dish involves chicken and pork belly stewed in the same pot over low heat. The soup is milky white and thick, the chicken is crispy and juicy, and the belly is soft and mellow.

Chicken has great medicinal value and is known as "good medicine to help the world" among the people.

In Huizhou and the Jiangnan area along the Yangtze River, it is not only used as a banquet dish, but also as a nourishing food for pregnant women.

It is more suitable for pregnant women, the elderly, the weak and those who are weak due to long-term illness.