Representative dishes of Anhui cuisine Hui cuisine is the abbreviation of Anhui cuisine, also called Wan cuisine, and is one of the eight major cuisines in China.

Anhui flavor mainly consists of dishes from three regions: Wannan, along the Yangtze River and along the Huaihe River, among which Wannan cuisine is the representative.

Wannan cuisine originated from the ancient Weizhou Prefecture, which is now the world-famous tourist resort of She County at the foot of Huangshan Mountain; the cuisine along the Yangtze River refers to the local cuisine in Hefei, Wuhu, and Anqing; while the cuisine along the Huaihe River is composed of local flavors such as Bengbu, Suxian, and Fuyang.

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The three Anhui cuisines each have their own merits and are rich and colorful.

But to sum up, it mainly has four basic characteristics: First, it uses local materials to win with freshness.

Huizhou is rich in mountain delicacies, game, river and poultry. Local materials are used to highlight the local characteristics of the dishes and ensure freshness.

The second is to make good use of fire and have unique fire skills.

According to the texture characteristics of different raw materials and the flavor requirements of the finished dishes, high, medium and low heat are used for cooking.

Third, he is good at cooking and stewing, with suitable thickness.

In addition to various techniques such as quick-frying, stir-frying, stewing, deep-frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming dishes.

The fourth is to pay attention to nature and nourish the body with food.

Anhui cuisine inherits the tradition of medicine and food from the motherland and pays attention to food supplements. This is a major representative dish of Anhui cuisine: braised civet civet, stewed turtle with ham, braised pheasant in snow winter, Fuliji roasted chicken, honeycomb tofu, Wuwei

Smoked duck etc.

What are the representative dishes of Anhui cuisine? Classic reading tips in the classics of Anhui cuisine: What are the representative dishes of Anhui cuisine? The overall characteristics of Anhui cuisine are heavy oil, heavy fire, and heavy color; it is good at stewing, stewing, simmering and other cooking methods, and likes

Rock sugar is used to enhance freshness, and ham is used as a flavoring. The dishes made have their own characteristics, as discussed in "Suiyuan Food List": "Every thing has its own nature, and each bowl has its own flavor." Huilai is exactly this.

In line with this, many famous dishes have been created.

What are the representative dishes of Anhui cuisine? The overall characteristics of Anhui cuisine are heavy oil, heavy fire, and heavy color; it is good at stewing, braising, simmering and other cooking methods. It likes to use rock sugar to enhance freshness and ham as a flavoring. The dishes produced also have their own characteristics.

As discussed in "Suiyuan Food List": "Each thing has its own nature, and each bowl has its own taste." Huilai is in the same line with this and has created many famous dishes.

The representative dish of Anhui cuisine is grilled mandarin fish. Remove the internal organs from the gills of the mandarin fish and wash them. Fill the body cavity with rice wine, green onions, ginger and pepper salt water to marinate for flavour. Then fill it with lotus leaf rolls and insert a fork from the tail to the head.

Use a charcoal brazier to grill the fish over low heat until the fish skin is slightly dry. Brush the fish with pepper water, sugar color, and sesame oil respectively. Grill it repeatedly until it is cooked. Serve with shredded ginger and vinegar, shredded chili peppers with soy sauce, scallions, or sweet noodle sauce.

, shiny in color, delicious when eaten dry, and unique in flavor.

Fang Layu, a representative dish of Anhui cuisine, is made from the top quality mandarin fish, divided into three parts (i.e. head, middle body, and tail). The head and tail are braised in braise and placed on the waist respectively.

At both ends of the plate, the middle part of the fish is pickled and then fried. Remove the fish meat, remove its bones, cut it slightly with a knife, pickle it with salt, wine, onion, ginger and other condiments and fry it until golden brown.

, then add tomato sauce, sugar, vinegar, and clear soup to make it. Pour the tomato marinade on the fried fish or serve it with a small plate. Place the fried fish dishes in the middle of the waist plate, and finally use the fresh shrimps.

Remove the shell and leave the tail, pickle it, add Korean paste and fry until cooked, then place it around the waist plate and serve.

The prepared square-cured fish dishes are salty, tender, sour and sweet, and have lifelike shapes and majestic postures. The mandarin fish has its head and tail raised on the plate, quite like riding the wind and waves, making diners endlessly interesting and interested.

The representative dish of Huizhou cuisine is pickled fresh mandarin fish. It is a traditional famous dish in Huizhou and is often called "stinky mandarin fish" in the local area.

About two hundred years ago, traders in Chizhou and Tongling would transport mandarin fish in wooden barrels to the mountains of Huizhou for sale every winter (it is still called "barrel fish" in Qimen area today).

In order to prevent the fish meat from spoiling during the journey, the traders smear the fish with salt, sprinkle it layer by layer, and often turn the fish during transportation. People carry it on their shoulders from the place of origin to the place of sale. It takes at least seven days to reach the place of sale.

After eight days, the skin of the fish has a special smell that seems to be smelly but not smelly, but the gills are still bright red and the scales are still on. Remove the internal organs of the fish, clean it, fry it lightly with a knife, and then grill it with pork belly and winter bamboo shoots.

Then, cook it with soy sauce, white sugar, Huadiao and chicken fat (currently many restaurants still use stinky bean paste to cook it). When the soup is almost dry, sprinkle with minced green garlic, drizzle with cooked lard, turn the pot and put it on the plate.

Serve.

The prepared dishes are fragrant and delicious, the fish meat is crispy and the soup is mellow.

The fish is lightly fried in hot oil and then cooked over a slow fire. Not only does it have no peculiar smell, but it is extremely delicious. As the locals often say: "It smells bad but tastes delicious." The representative dish of Huizhou cuisine is Yangmeiyuanzi, which is a typical Huizhou dish.

Traditional meat dishes.

Because the color and shape of this dish are very similar to the local bayberry, and it is seasoned with bayberry juice or bayberry sauce when cooking, it is named "Yangmei Yuanzi".

For this dish, lean meat and fat meat are chopped into fine pieces at a ratio of 7:3. Add salt, monosodium glutamate, green onion and ginger juice, and egg white into a bowl and beat evenly. Then squeeze it into a ball the size of a bayberry with your hands, and roll it into a ball.

Put the bread crumbs into a 60% oil pan and fry until mature and golden in color. Then add water, sugar, vinegar and bayberry juice to make a marinade and pour it on the dumplings or wrap the dumplings in "bayberry marinade" and serve.

The finished dish is rose red in color, the balls are palatable in size, and the shape is similar to bayberry. Its taste is moderately sweet and sour, and it is memorable.

The representative dish of Huizhou cuisine is braised horseshoe turtle. This dish is a traditional famous Huizhou aquatic product. It uses soft-shelled turtles that grow in the sand layers of mountain streams in Huizhou. It is the size of a horseshoe and is about four taels, so it is called horseshoe turtle. It has excellent quality and fresh and tender meat.

It is rich in gum and has no earthy smell.

In the early Ming Dynasty, Huizhou gentlemen presented this dish as a tribute to Emperor Zhu Yuanzhang. It won his favor and became a treasure from then on.