Anhui has a warm and humid climate, four distinct seasons and abundant products, which provides a rich material foundation for Anhui cuisine. Anhui cuisine is one of the eight major cuisines because of its rigorous selection of materials, unique fire power, original flavor and diverse dishes. Some people say that Anhui cuisine is not equal to Anhui cuisine, although Anhui Province is Anqing and Huizhou. However, anhui cuisine, because Anhui is divided into three natural regions, has formed three local flavors, namely, southern Anhui, along the Yangtze River and along the Huaihe River, which also constitutes three flavors of anhui cuisine.
Braised mandarin fish
Mandarin fish is the best "fresh" in southern Anhui cuisine. Mandarin fish is produced in Tongling, and it is a long way to six counties in Huizhou. Mandarin fish is a wild fish that will die out of water, so when it is transported to Huizhou, it stinks and becomes rotten, but this "fresh" taste is very good. So people pickled mandarin fish in wooden barrels with salt. When the fresh fish stinks, microorganisms make mandarin fish thoroughly remould themselves and are particularly delicious. This freshness is unique in Anhui cuisine. This kind of stinky mandarin fish, after braising in soy sauce, is red outside and tender inside, peeled off, and the meat quality is as white and tender as garlic cloves, which retains the original flavor of mandarin fish and tastes extremely delicious.
Jixi Yipin Pot
This is a unique hot pot in Anhui, which is very spectacular. The ingredients are coded in the hot pot, which can be 7 floors or 9 floors. It is said that the maximum code can be 18 floors. The ingredients can be changed according to the season. Bamboo shoots, tofu, pork belly, meatballs, etc. are stacked layer by layer, which is very attractive. Add seasoning and water, simmer it for a few hours, and when the aroma is overflowing, even the stove and pan are served together. At this moment, all the delicious food comes to the nose, which is intoxicating, and it warms the heart and stomach and soothes people's hearts. Because Hu Shi used it to entertain Liang Shiqiu, a native of Jixi, it was also called "Hu Shi Yipin Pot". Later, some people classified this dish as a government dish because of the orderly arrangement of meat and vegetables.
bamboo shoots from wenzheng mountain
the bamboo shoots produced in wenzheng mountain in Shexian county are extremely fresh and tender with red skin and white meat, which will break when they fall to the ground. According to "Anhui Tongzhi", "Bamboo shoots come from six cities in Huizhou, and those who ask for political mountains taste the best." Wen Zheng's bamboo shoots are the best in the world, which was a tribute to the court that year. Usually bacon or ham is stewed with bamboo shoots. Only these pickled meats can subdue the freshness of bamboo shoots and increase the salty and sweet taste, so that the stewed bamboo shoots are golden in soup color, fragrant and delicious, and the salty taste of ham or bacon is absorbed by bamboo shoots, and they are fresh, sweet, salty, fragrant and fresh, with endless aftertaste.
Wuwei smoked duck
Wuwei smoked duck has a history of more than 2 years. It was initiated by Lin Hongxing, a famous chef who did nothing during the Qianlong period. The duck was smoked first and then marinated, which made it golden and shiny, rich in sebum, fragrant and delicious, and meaningful in taste. This is a dish with unique fire power in the flavor dishes along the Yangtze River. The quality of smoked duck depends on the temperature. When smoked with sawdust, it should be smoked every 5 minutes. When smoked golden, it needs slow fire. After a short time, the duck will not taste, and after a long time, the duck will get old. Therefore, this dish is a great test of the chef's fire power.
Mao Feng smoked shad
Huangshan Mao Feng in Anhui is one of the top ten famous teas in China, and shad is a famous fish in the Yangtze River, but it's a pity that it can't be eaten now because of overfishing. Most of the shad sold in the market come from East Asia. Famous tea with famous fish has created this unique delicacy. The shad smoked in Mao Feng of Huangshan Mountain is oily and shiny, and tastes especially delicious when it tastes Qing Xiang fragrance. It is a rare food cooked with tea as the material, and because of its high price, it is precious and delicious in a large banquet.
raw smoked chicks
raw smoked chicks is also a very important technique for flavor dishes along the Yangtze River. Raw smoked chicks are salted and air-dried, and rice, tea and sugar are placed in an iron pot. An iron grate is placed on the iron pot, and the chicken is placed on the iron grate, and the pot cover is covered. The fire is fierce, because the fierce fire will produce a lot of yellow smoke. At this time, water is sprayed on the side of the pot to produce a lot of steam, so that the young chicken is steamed. There is a steaming method in this kind of fumigation, which has certain difficulty. After cooking, the chicks are golden and shiny, with rich aroma, fresh meat, fragrant tea in the incense and unique flavor.
Fuliji roast chicken
Fuliji roast chicken is one of the national geographical indication products. Using 13 kinds of spices, the chicken is cooked at high temperature and then crispy with low fire. The chicken made in this way is rotten and silky, and the bone is fragrant. In addition, Fu Liji's Tuma Chicken, one of the four famous chickens in Anhui, is a small chicken. Because of its slow growth, its meat quality is extremely delicate and delicious. Therefore, Fuliji Roast Chicken can become one of the "Four Famous Chickens" in China. With its unique cooking techniques and good variety of chicken, Fuliji Roast Chicken is naturally famous.
Duck Sliced with Waxy Fruit
This is a very classic dish with the same kettle, which is even rated as a good dish with moderate calories by modern nutritionists. In the past, wild duck meat was often used to make it, but now domestic duck can be used. Stew the duck first, and keep the duck soup. Cut ginkgo, chestnut, yam, pork and fungus into small pieces, put them into washed glutinous rice, cook them with duck soup to make glutinous rice and ginkgo rice, then put them into the cut duck meat, steam them in a steamer for half an hour, and pour the hot duck soup on the duck meat. After cooking, the duck is fragrant and fruity, each with its own fragrance. The duck meat is crisp and rotten, and the glutinous rice and ginkgo rice are sweet and delicious, and they are rich in nutrition. They are good meals for nourishing yin and invigorating qi.
Grape fish
This dish was invented by the private chef of Huizhou merchants in the past, but the grape fish at that time had neither grape shape nor grape taste. It was not until 198s that Fang Naigen, a famous master of Huizhou cuisine, was inspired by Huaiyang cuisine "Litchi Fish" and improved it, which became a classic dish in Anhui.
grapefish. Put the processed herring into hot oil in a hot pot and fry it to golden brown. At this time, the fried skin will shrink, and the seams of the fish will open, looking like a bunch of grapes. Pick up the fish, filter the oil and put it in a plate. Mix grape juice, sweet vinegar, soy sauce, white powder and salt, and then pour it on the fish. Decorated with vines and grape leaves, the color, smell and shape all have the flavor of grapes.
There are many classic dishes in Anhui. There are also many classic famous dishes, which use rare ingredients, such as "sand horseshoe turtle, snowy oxtail raccoon dog", "Three Stones in Huangshan Mountain" and "Eight Huai Hui Wang Fish", and so on. However, for the sake of biodiversity, which makes our future generations live a better life, these creatures are well protected, so I won't introduce this part of Huizhou cuisine. Even so, through these nine famous Anhui dishes, we can see that anhui cuisine is one of the eight famous cuisines with exquisite production and exquisite selection of materials!
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