Anhui cuisine is one of the eight major cuisines in China.
2. Content: 1. Show the uniqueness of Shandong cuisine, Anhui cuisine and Yunnan cuisine.
Content: 1. Show the unique styles of Shandong cuisine, Anhui cuisine and Yunnan cuisine.
3. Yao Yuzhou is in weling, and the enthusiastic cooking expert inside and outside wele Province and the master of Huizhou cuisine have arrived in Maanshan.
In his welcoming speech, Yao Yuzhou warmly welcomed cooking experts and Anhui cuisine masters from home and abroad to Maanshan.
4. It is understood that the new food forum and the creation of 100 100 Master Classic Food Festival will start the opening shot.
It is understood that the "New Huizhou Cuisine Forum" and "Hundreds of Masters Create Hundreds of Classic Huizhou Cuisine" activities will start the first shot of the opening ceremony of the Food Festival.
The hotel is a well-known restaurant on the Gold Coast of Hainan Island, serving all kinds of Cantonese cuisine, Chaozhou cuisine, Anhui cuisine, Sichuan cuisine and Huaiyang cuisine, as well as western food.
The hotel combines China cuisine such as Cantonese cuisine, Chaozhou cuisine, Anhui cuisine, Sichuan cuisine, Huaiyang cuisine and western food, and has always enjoyed the reputation of "Gold Coast Cuisine" on the island.
6. The first mos Food Festival lasted for nearly one month, during which activities such as family private cuisine cooking competition, new cuisine cooking petition, Chinese cuisine cooking performance exchange, and special snacks promotion will be held.
The first Ma 'anshan Food Festival will last for nearly one month, during which activities such as family private cuisine cooking competition, new Huizhou cuisine cooking competition, Chinese cuisine cooking exchange exhibition and special snacks exhibition will be held.
7. Professional skills project, launching new cuisine cooking petition and hotel service skills competition, which not only shows cooking technology and Ma 'anshan restaurant se......& gt& gt.
Question 2: How to translate eight Chinese cuisines into English;
Shandong cuisine Shandong cuisine
Sichuan cuisine Sichuan cuisine
Cantonese cuisine Cantonese cuisine
Fujian cuisine Fujian cuisine
Jiangsu gourmet
Zhejiang cuisine
Hunan cuisine Hu' nan cuisine
Anhui cuisine Anhui cuisine
Question 3: Several representative dishes of Anhui cuisine should be bilingual. Thank you, Wuwei smoked duck.
Wuwei smoked duck
Maofengxun shad
Mao Feng smoked fish
Stewed bamboo shoots with ham
Stewed whip bamboo shoots with ham
Question 4: English Anhui cuisine menu? Composition:
[Ingredients]: 1 fresh mandarin fish (weighing about 750g)
[Accessories]: 30g of cooked shrimp, 20g of diced cooked bamboo shoots, 20g of diced water-soaked mushrooms, and green beans 15.
[Seasoning and marinating]: Shaoxing wine 25g, refined salt scallion 1 1g, soft sugar 200g, white vinegar and tomato sauce fresh soup 10g, minced garlic 2.5g, dry starch 60g, wet starch 35g and sesame oil 15g.
- ? Characteristic color: Sweet and Sour Mandarin Fish is a traditional famous dish in Suzhou, which has been listed as the top-grade delicacies in banquets all over the south of the Yangtze River. Cooking with mandarin fish has a long history, usually steamed or braised, and making mandarin fish dishes that look like squirrels is the first in Suzhou. According to legend, when Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, he went to Suzhou Songhelou Restaurant in incognito. The chef boned the fish with carp, carved patterns on it, seasoned it, marinated it slightly, dragged the yolk paste, fried it in a hot oil pan, and poured hot sweet and sour gravy. It looks like a mouse, crisp outside and tender inside, sweet and sour, and the emperor Qianlong was very satisfied after eating it. Later, Suzhou officials reported that Gan Long was eating fish in Songhelou, a famous dish in Suzhou. Later, the operator made mandarin fish, so it was called squirrel mandarin fish, and soon this dish spread all over the south of the Yangtze River. "Tiaoding Collection" in Qing Dynasty recorded that: Squirrel fish, taking fish belly (fish season), boneless, dragging egg yolk, frying yellow, frying into squirrel style, frying in sauce and burning. This dish has a history of more than 200 years since its birth. Now it has become one of the most famous dishes in China.
Features: Golden color, squirrel-like, crisp outside Marie Laure Gigon, sweet and sour.
- ? Exercise:
1. Remove scales and gills from Siniperca chuatsi, gut it and wash it. Cut the fish head obliquely with pectoral fin, cut it from the chin of the fish head along the length direction, gently pat it flat with the knife surface, cut it to the tail along both sides of the back (don't break the fish tail), cut off the back and slice it to remove the chest thorn. Then, directly cut the fish (the knife distance is about 1 cm), and then obliquely cut (the knife distance is 3 cm) to the fish skin (do not break the skin) to form a diamond-shaped knife pattern. Then put 15g Shaoxing wine and 1g refined salt into a bowl, mix them evenly, spread them on the fish head and fish, roll dry starch on them, pick up the fish tail by hand and shake off the remaining powder.
2. Put the tomato sauce into a bowl, add fresh soup, sugar, vinegar, wine 10g, salt 10g and wet starch, and stir to form a paste.
3. Heat the wok, add lard to 80% heat, turn over two pieces of fish, tilt the fish tail into a squirrel shape, then hold the fish neck with one hand and the other end with chopsticks, put it in the oil pan for a little frying, then put it in the oil pan for frying until it is light yellow, then put it in re-frying until the oil temperature rises to 80% heat and it turns golden yellow, then take it out and put it on a plate, and put the fish head into a squirrel shape. Leave a little oil in the pot, stir-fry shallots, take out, add minced garlic, diced bamboo shoots, diced mushrooms and diced peas, stir-fry, pour sauce, stir-fry 75g cooked lard and cooked shrimps, pour sesame oil and pour it on the fish.
Grasp the key:
(1) Fresh mandarin fish should be used for cooking to make the meat tender and delicious.
(2) The knife should be exquisite to make the dish look like a squirrel.
3 The sauce should be sweet and sour, and it should be thin and thick to make the fish taste. - ? Nutritional value: mandarin fish-scientific name mandarin fish, also known as mandarin fish and perch mandarin fish. Taxonomically, it belongs to the order Perciformes. Among them, Capparis spinosa is the fastest growing. Osmanthus is rich and solid ...? Cuisine: Anhui Cuisine-Anhui Cuisine consists of the dishes along the Yangtze River, along the Huaihe River and Huizhou local dishes in Anhui Province. The dishes along the Yangtze River are represented by the local dishes of Wuhu and Anqing, and later spread to ...?
Question 5: To find some special dishes of Anhui cuisine, you need 1 tender hen (weighing about 750g), 25g red bell pepper, 25g shredded onion, 25g shredded ginger, more than 20 pieces of pepper, 90g peanut oil, 2g monosodium glutamate, 50g vinegar,15g starch,1.
manufacturing process
1. Wash the clean-bore chicken and cook it in a pot until there is no blood. Taking out, cooling, removing all chicken bones, cutting into strips with a length of 4 cm and a width of 1 cm, and sizing with wet starch. Peel the persimmon pepper and cut it into filaments. Chop dried Chili and garlic, and mash flowers.
2. Heat the oil in the pan, stir-fry the dried chili slightly, then add shredded onion, shredded ginger, shredded persimmon pepper, minced garlic and pepper, stir-fry chicken strips, add monosodium glutamate, salt, vinegar and a little chicken soup, cover the pan and stew for 10 minute, and thicken the water starch.
trait
Pale yellow in color, hot and sour and fresh and salty.