Do you have any impressions of hui cuisine?
Hui cuisine is one of the eight major cuisines in China. It originated during the Song Dynasty and reached its peak in the middle and late Qing Dynasty – this was also the heyday of Huishang in China, when Hui cuisine was widely influential and ranked first among the eight major cuisines of the Ming and Qing dynasties.
Hui cuisine originated in ancient Huizhou (Shezhou), and its formation is closely related to the unique geographical environment, cultural environment and food customs of ancient Huizhou. The unique conditions have become the material basis for the development of Hui cuisine, and at the same time, various customs and etiquette and seasonal festivals in Huizhou have also promoted the itinerary and development of Hui cuisine.
With the development of the Huizhou Merchant Gang, Hui cuisine also spread to all parts of China, and the phenomenon of "Hui cuisine all over the world" appeared.
Emblem dish heavy oil, heavy color, heavy fire. It also inherits the tradition of homology of traditional Chinese medicine food, and food health is a major feature of Hui cuisine.
There are more than 50 kinds of cooking methods commonly used in Hui cuisine, of which the most representative cooking techniques are burning, stewing, smoking and steaming.
Compared with most other cuisines, hui vegetables use more oil, usually rapeseed oil made from local rapeseed. Ham is very popular in Anhui, and using ham as a condiment is a unique way of cooking Hui cuisine.
The ancient Huizhou region has a pleasant climate, many rivers and lakes, and rich woodland resources, which provide a variety of wild ingredients for Huizhou cuisine, such as fish, turtles, poultry, civets, fungi, bamboo shoots, chestnuts, yams and so on. These ingredients from the mountainous waters guarantee the delicious taste of Anhui cuisine.
Let's take stock of the classic dishes in Hui cuisine!
Knife plate incense is actually a kind of cured pork, which is the most typical kind of Huizhou cuisine. The so-called "knife plate incense" refers to the incense left by the knife plate after cutting with the knife.
It is said that this dish is related to hu Zongxian, a famous minister of the Ming Dynasty, and it was the food that Hu Zongxian's master and mother entertained him, and Hu Zongxian ate it very much.
Jixi Yipin Pot is a traditional dish of Jixi, Anhui Province, which is a dish with a slightly spicy taste in the salty sauce. It is said that during the Republic of China, Hu used it to entertain Liang Shiqiu, the son-in-law of Jixi, and Liang Shiqiu was full of praise after eating it.
Liang Shiqiu recorded this dish like this: a large iron pot, the caliber is almost two feet, a layer of chicken and a layer of duck, a layer of meat and a layer of oil tofu, dotted with a layer of egg skin rolls, under the radish greens, the taste is excellent.
Pickled mandarin fish is the stinky mandarin fish we are familiar with. This is one of the famous dishes of Hui cuisine. It's like snail powder, smells stinky and smells good. The fish is crispy and umami.
Huangshan pigeon stew is a specialty dish of Huangshan Mountain, Anhui Province, which is made by stewing Huangshan pigeon and yam together. The pigeon meat is tender, the yam is refreshing, and the soup is fresh, which is a nourishing dish.
Wushan Gong Goose comes from Wushan Town in Hefei and has a history of more than 1,000 years. Wushan Gong Goose is a kind of brine goose, with a strong aroma, a salty taste and an endless aftertaste.
Wuwei Plate Duck is a traditional delicacy of Wuwei City. It is made of Chaohu hemp duck, smoked first and then brine, the finished golden butter is bright, the skin is moist and tender, and the taste is mellow.
Listening to the name, you know that it is related to the celebrity Li Hongzhang in the late Qing Dynasty, which is said to be a dish invented by Li Hongzhang when he was in the United States. Many ingredients are used in this dish, the most common of which include fish maw, squid, chicken, ham, bamboo shoots, dried tofu and a variety of vegetables.
Stone chicken is also known as stone frog, here is the Choice of Huangshan stone chicken, the meat is tender and smooth, plus ham and fungus steaming, very delicious.
Asking for bamboo shoots from Qingzheng Mountain in She County, bamboo shoots are stewed with bacon and shiitake mushrooms, and the bamboo shoots are crisp and tender, and they taste with a hint of sweetness, which is very delicious.
Edamame tofu is a type of fermented tofu with intimidating white hairs on its surface. The fried edamame tofu has a golden yellow color and a mellow taste. When eating, it can be drizzled with sesame oil and dipped in chili sauce.
Bagongshan tofu, also known as "four seasons tofu", is a traditional local snack in Huainan, Anhui. It is made with soybeans, and together with the spring water of Hachiko Mountain, it forms a delicate and tender texture. In 2008, Bagongshan Tofu won the title of Geographical Indication Product.
Fu Li set roast chicken
Three-river crispy duck
Ham stewed turtle
Milk fat king fish
Braised paddling
Bayberry balls
The above is today's hui cuisine special ~
How many of these dishes have you eaten?