Problem description:

Anhui cuisine, Anhui cuisine, I love you, come out! !

Analysis:

Anhui cuisine, also called Anhui cuisine, is one of the eight major cuisines in China. Anhui flavor is mainly composed of three major 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. Jiang 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 in summary, there are four basic characteristics: first, use local materials to win with fresh ones. Huidi is rich in delicacies, game, seafood and poultry. The local materials make the local characteristics of the dishes stand out and ensure the freshness. The second is to make good use of fire, and fire control work is 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, it is good at stewing, and the shade is suitable. In addition to the techniques of explosion, frying, flame, frying, stewing, boiling, roasting and stewing, it is also 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.