Southern Anhui cuisine originated in Gu Wei, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Jianghu 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 dishes have their own merits and are rich and colorful;
It has four basic characteristics:
1.？ Take local materials and win with fresh ones. Huidi produces delicacies, game and fresh poultry, and uses local materials to make the local characteristics of the dishes stand out and ensure freshness;
2.？ Make good use of heat, firepower is unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, they are cooked with large fire, medium fire and small fire respectively;
3. Be good at stewing, and the shade is suitable. In addition to the techniques of frying, frying, stir-frying, stewing, boiling, roasting and frying, it is especially famous for burning, stewing, smoking and steaming vegetables.
4. Pay attention to nature and keep healthy through diet. Anhui cuisine inherits the tradition of homology of medicine and food in the motherland, and pays attention to food supplement.
Anhui representative Lai Yao:
One: stewed turtle with ham;
After the turtle is bought back, please ask the store to slaughter it, boil the water in the pot with strong fire, leave it for a while after turning off the fire, put the washed turtle in for a while, take it out and peel off the black film on the surface of the turtle;
Cut the washed turtle into large pieces. Boil a pot of clean water, add turtle pieces and blanch until the water boils again, and then wash the blood foam for later use;
Wash the ham bones. Cut the ham into pieces. Wash and tie the shallots. Ginger is broken for use;
3. Put the soft-shelled turtle pieces into the casserole, add ham bones and ham pieces, add enough cold water to boil, skim the floating foam, and then add Shaoxing wine, rock sugar, onion and ginger slices. Stew with low fire 1 hour;
4. Take out onion ginger and ham bones and discard them. Take out the ham slices, cut them into thin slices, put them back into the soup, add salt and a little white pepper when serving, and pour a few drops of sesame oil on them.
Two:? Stewed pigeon in Huangshan;
Peel and slice yam for later use;
Pigeons are slaughtered, washed and blanched;
Put the cooked pigeon and yam into a large bowl, add ginger slices and cooked broth, and stew for 2 hours;
Add the boiled cabbage seedlings to the stewed pigeons and season with salt and chicken essence.