What are the representative dishes of Anhui cuisine? The classic guide to 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; He is good at stewing, stewing, stewing and other cooking methods. He likes to use rock sugar to freshen up and ham to add flavor. The dishes he makes also have their own characteristics, as discussed in Suiyuan Food List: "Make each thing offer its own characteristics, and each bowl becomes blind." Huilai is in the same strain, and has created many famous dishes and delicacies. What are the representative dishes of Anhui cuisine? The overall characteristics of Anhui cuisine are heavy oil, heavy fire and heavy color; He is good at stewing, stewing, stewing and other cooking methods. He likes to use rock sugar to freshen up and ham to add flavor. The dishes he makes also have their own characteristics, as discussed in Suiyuan Food List: "Make each thing offer its own characteristics, and each bowl becomes blind." Huilai is in the same strain, and has created many famous dishes and delicacies. The representative dish of Anhui cuisine is roasted mandarin fish by fire. The viscera of mandarin fish are twisted out of gills and washed. The body cavity is filled with yellow wine, onion, ginger and salt water with pepper to taste, and then filled with lotus leaf rolls, which are inserted from the tail to the head with a fork. The fish skin is slightly dry with a charcoal brazier, and the fish body is brushed with pepper water, sugar color and sesame oil respectively. After repeated roasting, it is matched with shredded ginger with vinegar, shredded pepper with soy sauce and sesame oil. Fang La fish and Fang La fish, the representative dishes of Anhui cuisine, are made from mandarin fish. After being divided into three parts (namely, head, midbody and tail), the head and tail are made into dishes by braising, which are placed at the two ends of the waist plate respectively. The midbody of the fish is pickled and fried. The fish is removed, its bones are removed, a flower knife is slightly scratched, and it is pickled with seasonings such as salt, wine, onion and ginger. The tomato is marinated on the fried fish or served with a small dish. The fried fish and vegetables are placed in the middle of the waist plate. Finally, the shrimps are shelled and the tail is left. After pickling, they are hung with Korean paste and fried, and they are placed around the waist plate. The Fang La fish dishes are salty, tender, sweet and sour, and their shapes are lifelike, and their postures are majestic. The mandarin fish hold their heads high in the dish, which is quite likely to ride the wind and waves, making diners interested and interested. Pickled fresh mandarin fish, the representative dish of Huizhou cuisine, is a traditional famous dish in Huizhou area, which is often called "smelly mandarin fish" in places. About 200 years ago, traders in Chizhou and Tongling shipped mandarin fish in wooden barrels to Huizhou mountain area for sale every winter (it is still called "barrel fish" in Qimen area). In order to prevent the fish from spoilage, traders put salt on the fish body, sprinkle it layer by layer, and often flip the fish body during transportation. It takes at least seven or eight days to reach the sales place from the place of origin to the place of sale. At this time, the skin of the fish has a special smell that looks like smelly, but the gills are still bright red, and the scales are not off. After cleaning the fish, it is slightly fried with a spatula, and then cooked with pork belly and winter bamboo shoots. The prepared dishes are fragrant and fresh, the fish is crisp and rotten, and the soup is mellow. Fish is slightly fried in hot oil and then burned with slow fire. It has no peculiar smell, but is extremely delicious. As the local people often say, "It smells bad and tastes good." The representative dish of Huizhou cuisine, Yangmeiyuanzi Yangmeiyuan, is a typical traditional meat dish in Huizhou. This dish is named "Yangmeiyuanzi" because its color and shape are similar to those of local Yangmei, and it is seasoned with Yangmei juice or Yangmei sauce when cooking. This dish uses lean meat and fat meat according to 7; 3, put them into a bowl, add salt, monosodium glutamate, onion ginger juice and egg white and beat them evenly, then squeeze them into round balls the size of bayberry by hand, roll them with bread crumbs and fry them in a 60% oil pan until they are mature and golden in color, then add water, sugar, vinegar and bayberry juice to make a marinade and pour it on the round balls, or wrap the round balls in bayberry brine. The prepared Laiyao is rose-red, the size of the dumplings is palatable, the shape is similar to that of bayberry, and its taste is moderate in sour and sweet, which is memorable. Stewed horseshoe turtle, the representative dish of Huizhou cuisine, is a traditional dish of Huizhou aquatic products. It is made of soft-shelled turtle grown in the sand layer of Huizhou mountain stream, which is about four or two times the size of a horseshoe, so it is called horseshoe turtle. Its quality is excellent, its meat is tender, its gum is rich, and it has no fishy smell of soil. In the early Ming Dynasty, Huizhou gentlemen gave this dish as a tribute to Emperor Zhu Yuanzhang, which won him a good impression and later became a treasure. As early as more than 800 years ago, "Stewed Horseshoe Soft-shelled Turtle" and "Stewed Civet in Fire" were the representative works of Hui Gang's cooking characteristics, and they were famous for their "double-walled flavor". The dish is mainly made of sand horseshoe turtle, accompanied by ham or ham bone, and is cooked in a clear stew, hence the name "stewed horseshoe turtle", also known as "stewed turtle with ham". The specific method is to slaughter the soft-shelled turtle, wash it, cut it into pieces, blanch it, put it in a casserole, and add ham meat or ham bones ... > >
What are the famous dishes in anhui cuisine, such as hairy tofu, stinky mandarin fish,
What are the characteristics of anhui cuisine? anhui cuisine takes Anhui North and South specialties as the main raw materials, and absorbs the skills of other cuisines on the basis of adopting traditional folk cooking techniques. The main flavor features are salty and fresh, emphasizing the original flavor, paying attention to fire power and food supplement.
Its representative dishes are: tiger skin hairy tofu, bamboo shoots from Wenzheng Mountain, red-skinned roast duck from Wuhu, smoked shad from Mao Feng, shrimp with crab roe, egg yolk goose roll, salted mutton paste, braised grouper, smoked duck from Wuwei, roast chicken from Fuliji, tofu from Bagongshan Mountain, scallop radish and so on.
In those days, Huizhou 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. Gourmets admire Huizhou ham very much.
Anhui cuisine is not equal to Anhui cuisine, which is a major branch of Anhui cuisine.
What are the characteristics of Anhui cuisine? What are the famous dishes? Anhui cuisine originated in Anhui province and is one of the eight major cuisines in China. Because Anhui people like to drink tea all the year round, Anhui cuisine is generally oily. The so-called heavy oil, heavy color and heavy fire work are heavy, dark in color and strong in flavor. At the same time, because Anhui is mountainous and watery, Anhui cuisine is good at cooking delicacies and aquatic products. According to different regions, it is generally divided into three sub-cuisines: Yanjiang cuisine, Huaihe cuisine and Huizhou cuisine. Representative dishes include "Fuliji Roasted Chicken", "Mao Feng Smoked shad", "Braised turtle with ham", "Pickled fresh mandarin fish", "Stewed pigeon in Huangshan Mountain", "Roasted pheasant in snowy winter" and "Fat king fish in milk".
What are the representative dishes of Anhui cuisine? The famous dishes of Anhui cuisine are Grape Fish, Red Taro with Honey Juice, Assorted Diced Meat, Bagongshan Tofu, Li Hongzhang Chowder, Nestle Anchovy, Sakura Orange Clam Film and so on.
What is the famous Anhui cuisine? Anhui cuisine, also called Anhui cuisine, is one of the eight major cuisines in China.
Anhui flavor is mainly composed of three dishes: southern Anhui, along the Yangtze River and along the Huaihe River, among which southern Anhui cuisine is the representative. Southern Anhui cuisine originated from Guwei Prefecture, that is, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Riverside cuisines refer 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. Each of the three Huizhou dishes has its own merits and is rich and colorful. But to sum up, it mainly has four basic characteristics:
First, use local materials to win by fresh. 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. 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.
Features: It is famous for cooking delicacies and game, and it is good at burning, stewing and steaming, but less stir-frying. Its cooking is thick, oily, rich in color, simple and affordable.
Representative dishes: braised civet cats, soft-shelled turtle stewed with ham, pheasant roasted in snowy winter, Fuliji roast chicken, honeycomb tofu, Wuwei smoked duck, etc.
Huizhou cuisine is good at cooking, stewing and steaming, but less at frying and frying, with heavy oil, heavy color and heavy fire.
Anhui cuisine of the top ten cuisines is Huizhou cuisine, which is the flavor of Huizhou mountain area. Huizhou is now Huangshan City, Jixi County (now Xuancheng City) and Wuyuan County (now Shangrao City, Jiangxi Province).
Huizhou merchants (i.e. Huizhou merchants) once had a great influence in the history of China, which also made Huizhou cuisine a famous cuisine.
The famous dishes are: snakehead fish, hairy tofu, stone chicken, tremella, grouper, pickled horseshoe tofu (pronounced "chicken"), braised civets, knife-board incense, ham, Ge Fen dumplings, Wuyuan poached red carp, Wuyuan paste vegetables, steamed rice noodles, Jixi yipin pot, Qimen Zhonghe soup, etc.
Stinky mandarin fish, a classic dish of Huizhou cuisine, is also called smelly fish, barrel fresh fish, barrel fresh fish and pickled fresh fish. It is a famous traditional dish of the Han nationality and one of the representatives of Huizhou cuisine. In Huizhou, Anhui Province (that is, the area around Huangshan City, Anhui Province), the so-called pickled fresh 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. 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 over low heat 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 is a traditional dish of the Han nationality 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 Wen Zheng Shan Bamboo Shoots is a traditional dish of Han nationality in Huizhou mountainous area. 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.
What are the classic dishes of Anhui cuisine? Anhui cuisine is composed of three local flavors: southern Anhui, along the Yangtze River and along the Huaihe River.
The southern Anhui flavor is represented by Huizhou local cuisine, which is the mainstream and origin of Huizhou cuisine. Its main characteristics are: good at cooking and stewing, paying attention to fire power, and accustomed to ham as a seasoning, crystal sugar to refresh, and good at maintaining the original flavor. Many dishes are stewed with charcoal fire, single coal and served in the original pot, which not only embodies the quaint and elegant style of Huizhou flavor, but also is full of fragrance and attractive appetite. Its representative dishes are: stewed horseshoe turtle, stewed pigeon in Huangshan Mountain, pickled mandarin fish, braised civet, Huizhou hairy tofu, Huizhou roasted meat with peach fat and so on.
The flavor along the Yangtze River is popular in Wuhu, Anqing and Chaohu. It is good at cooking fresh river and poultry, paying attention to knife work, paying attention to color, being good at seasoning with sugar, and being good at braising, steaming and smoking. Its dishes are crisp, tender, fresh, refreshing and fragrant. Representative dishes include Fried Chicken with Fragrant Flavor, Raw Smoked Chicken, Eight Hammers, Smoked shad from Mao Feng, Baked Fish with Fire, Crab-yellow Shrimp Cup and so on. "Cauliflower turtle, chrysanthemum crab, swordfish followed by shad, spring bamboo shoots, broad beans, lotus roots, sweet-scented osmanthus goose and duck fat in August" clearly reflects the food customs of the people along the Yangtze River.
The flavor along the Huaihe River is mainly prevalent in Bengbu, Suxian and Fuyang. Its flavor features are simple, crisp, salty and refreshing. He is good at cooking techniques such as burning, frying and distilling, and makes good use of coriander and pepper to match the flavor. Representative dishes are: Fat King Fish in Milk, Fried Shrimp with Sauce, Fish Bite Sheep, Old Clam with Pearl, Zhu Hongwu Tofu, Fried Mutton with Coke, etc., all of which well reflect the local flavor.