Developed dishes include: family portrait, Feng Haichao, fried eel paste, bayberry balls, sand crucian carp, silver-bud pheasant, braised paddle, five-color hydrangea, three-shrimp tofu, emerald shrimp, braised roast, honey sauce fire recipe, fried meat with bean curd, snow-reflected red plum, roasted bamboo shoots with fire, squirrels and yellow croaker, and duck wonton in casserole. Today, traditional dishes such as a pot, a knife-board incense, pickled fresh mandarin fish, tiger skin tofu, political bamboo shoots, stewed turtle with ham, steamed stone chicken (that is, Shi Wa), waxberry balls, stewed peony with chicken, steamed meat with lotus leaf powder, stewed duck with green snails, and Zhonghe soup are still preserved in Anhui cuisine.
Extended data:
First, the characteristics of "Huizhou cuisine"
draw materials
One of the cooking methods of Anhui cuisine is to use local materials to win with freshness. Huidi is rich in delicacies, game, seafood and poultry, and the local materials make the local characteristics of the dishes stand out and ensure the freshness.
The second is to make good use of the fire, and the fire 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 are used for cooking respectively.
Third, it is good at burning and stewing, and the shade is appropriate. In addition to the techniques of frying, frying, frying, stewing, boiling, roasting and simmering, it is especially famous for roasting, stewing, smoking and steaming vegetables.
The fourth is to pay attention to nature and keep fit with food. The raw materials of Anhui cuisine are abundant in resources, excellent in texture and inexhaustible. Huizhou region has a mild climate and moderate rainfall, four distinct seasons and abundant products, and is rich in tea, bamboo shoots, mushrooms, fungus, chestnut, yam, pheasant, stone fish, tremella, turtle, eagle turtle and civet. The famous "Qihong" and "Tunlu" are world-famous Huizhou specialties.
characteristic
Anhui cuisine is good at cooking, stewing and steaming, but less frying and frying, heavy oil, heavy color and heavy fire work. Anhui 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 Anhui cuisine.
Anhui cuisine, because braise in soy sauce is a big category, and the "red" of braise in soy sauce is manifested in the sugar color. Strict requirements for fire work. Cooking oil is self-planted and self-squeezed rapeseed oil, and a lot of wood is used as fuel: there are warm stewing with charcoal fire, urgent burning with firewood and slow burning with tree blocks, which is more exquisite. Traditional heavy oil, heavy color and heavy fire work have special conditions in Huizhou.
When Huizhou cuisine goes to the whole country, it still maintains heavy color: the power of color matching; Heavy oil: the power of seasoning; Heavy fire work: the work of tempering. Such as old or tender, hard or soft, knotted or loose, etc. It is a tradition to season Anhui cuisine with ham. Making ham is also a popular family technology in Huizhou.
Second, the representative
Smelly mandarin fish
Also known as osmanthus fish, barrel fish, barrel fish and pickled fish, it is a traditional famous dish and one of the representatives of Huizhou cuisine. In Huizhou, Anhui Province (Huizhou is now Huangshan City, Anhui Province), the so-called pickled fish means smelly in Huizhou local dialect. This "flavored mandarin fish" smells smelly, tastes fragrant, and the meat is tender, mellow and refreshing, keeping the original flavor of mandarin fish. Common name stinky mandarin fish. The method is unique, and the food is fragrant. ? [3]?
The production process is exquisite, that is, fresh mandarin fish is pickled in light salt water at room temperature of about 25℃, and it is best to marinate in wooden barrels, with the belly facing up, and pressed with mountain green stones or river pebbles. After six or seven days, the fish body will give off a smelly smell. Then fry in oil pan, add pork slices and bamboo shoots, and braise in soy sauce with low fire until the soup is concentrated. Thick and tasty, at the same time, the bone spurs are separated from the fish, and the meat is lumpy.
Steamed stone chicken
It is a traditional famous dish in Huizhou, Anhui Province. This dish soup is fragrant, tender and smooth, with original flavor and fresh alcohol, and is known as a treasure. Pheasant is a kind of frog living in the crevices of mountain stream, which is a special product of Huangshan Mountain. It is the most famous one produced by Dafuying in Xiuning County. Each Huangshan stone chicken weighs about five taels, its abdomen is milky white, its back is black and striped, its meat is tender and tender, and it is rich in nutrients such as protein and calcium, and it has the functions of clearing fire, improving eyesight and nourishing the body, so it is a top-grade delicacy.
Wen Zheng shan bamboo shoots
Wenzheng mountain bamboo shoots are traditional famous dishes in Huizhou mountainous areas. Bamboo shoots are a rare delicacy in Anhui cuisine. Among all the bamboo shoots, Wenzhengshan bamboo shoots are the most tender, but not fragrant enough. Adding sausages and mushrooms to make up for the shortage, this dish is called Liangxiangwenzhengshan bamboo shoots. Braise bamboo shoots with ham bones and fresh pork bones, and add sausages and mushrooms in the middle. When it is mature, remove the bone and put it on the plate. The dishes are in three colors: red (sausage), brown (mushroom) and milky yellow (bamboo shoots from the political mountains). When bamboo shoots are braised, they are delicious, crisp and tender, and have mixed aromas such as sausages and mushrooms. They are seasonal dishes in Huangshan in spring.
Baidu Encyclopedia: Anhui Cuisine