As one of the eight major cuisines, hui cuisine is undoubtedly many, and there are many special cuisines on the tip of the tongue of Anhui. These ten famous foods in Anhui, how many have you eaten?
1: Bao Gong Fish: Formerly known as "Red Crispy Bao River Crucian Carp". The crucian carp produced by the Bao River is called "Bao Gong Fish". In 1958, when Chairman Mao Zedong inspected Anhui, the famous chef Liang Yugang made a dish of red crispy river crucian carp for Chairman Mao, which was deeply appreciated. This dish is a cold dish, the fish is seasoned with vinegar and simmered for a long time on a low heat, and the bone crispy meat is tender and the aftertaste is endless.
Pack male fish
Second: Chaohu SilverFish: Chaohu Lake is one of the five famous freshwater lakes in China, and its water quality is clear, which is very suitable for the growth of a fish. This fish is the silver fish with extremely high water quality requirements. It's slender as silver and transparent as water. The taste is quite good!
Chao Lake silverfish
Three: Huainan beef soup, is a well-known snack in the Jiangsu area of northern Anhui Province, Shandong, using dozens of tonic herbs and brines in a certain proportion of traditional craftsmanship, boiled for a long time. The taste is mellow, fresh and spicy, nutritious and delicious, and it is perfect with a large burnt cake.
Huainan beef soup
Four: Huangshan baked cake: Anhui Huizhou Han traditional famous food. The above-grade refined flour, net fat meat, plum dry lai, sesame seeds, refined salt, vegetable oil and other handmade skin and filling are made separately. Its baked cake layers are many and thin, thick in appearance, fragrant in taste, sweet, spicy, crisp and crispy. It was a kind of snack when I was a child.
Huangshan baked cake
Five: Gelao: Also known as Gelao noodles, it is a traditional snack specialized in Fuyang, Anhui Province. It can be called the pasta of fuyang people. Legend has it that it is related to Su Dongpo, is a kind of food unique to Fuyang, quite popular with the locals, can be eaten in the streets and alleys, its name is probably derived from the following reasons: in Fuyang "stirring" dialect is "gé le", and this kind of noodle-like food needs to be mixed evenly with various ingredients, so it is called "Gra noodles", and because of its golden color and thick noodles, it is also called "gold noodle noodles".
Grah strips
Six: Wucheng tea dried: is a unique traditional cuisine in Huizhou, Anhui, because the process of making this delicacy is very cumbersome, so it is rare in other places. Selected soybean production, plus the unique licorice, uniform color, the overall appearance of reddish brown, eat down the taste is dense, but very chewy, plus the use of a variety of natural materials, the aroma echoes in the mouth, people can't help but eat again, can't help but eat.
Five cities of dried tea
Seven: Huizhou stinky mandarin fish, Huizhou aquatic traditional famous dish. Commonly known as "stinky mandarin fish", the preparation method is unique, and it is eaten with a different fragrance. Legend has it that more than 200 years ago, fishmongers in Guichi, Tongling, Datong and other places along the river transported mandarin fish, a valuable aquatic product of the Yangtze River, to the mountains of Huizhou in wooden barrels every winter to sell (then known as "barrel fish"), and on the way, in order to prevent the deterioration of fresh fish, a layer of fish sprinkled with a layer of light salt water was used, often flipping up and down. When the gills arrive in Tunxi and other places for seven or eight days, the gills are still red, the scales do not fall off, the quality has not changed, but the epidermis emits a special smell that seems to be smelly and not smelly, but after washing and slightly fried in hot oil, after cooking on a fine fire, instead of no odor, but it is incomparably fragrant, and it has become a popular delicacy that has continued to be known to this day. Nowadays, barrel fish is no longer used to cook this dish. Instead, it is made of fresh Huizhou self-produced peach mandarin fish (when the peach blossoms bloom every year and the spring news is watered, this fish grows the fattest and tenderest, hence the name) marinated with salt or thick and fresh meat, and then fired by traditional cooking methods, so it is called "pickled fresh mandarin". In September 2018, it was rated as one of the top ten classic dishes in Anhui province of "Chinese cuisine".
Stinky mandarin fish
Eight: Cao Cao Chicken: Also known as Runaway Chicken, it was founded in the Three Kingdoms period and is a local traditional dish in Hefei, Anhui Province. During the Three Kingdoms period, when Cao Cao was in Luzhou, he was bedridden due to busy military and political affairs, overworked, and bedridden. During the treatment, the chef added Chinese medicine to the chicken according to the doctor's instructions and cooked it into a medicinal chicken. Cao Cao's condition improved day by day after eating, and he often had to eat this medicinal chicken. This dish spread and was known as "Cao Cao Chicken". Cao Cao chicken is slaughtered and fried in honey oil, then brineded with ingredients and flavored, simmered until crispy and broken, and the flesh and bones are detached. The finished product is ruddy in color, rich in aroma, crispy and shiny in skin, and beautiful in appearance. When eating, the legs are shaken and the meat is dropped, the bone crispy flesh is rotten, and the aftertaste is full of flavor after eating.
Cao Cao chicken
Nine: Li Hongzhang Chowder, also known as Li Hongzhang's Smorgasbord, is a traditional famous dish, belonging to Hefei cuisine, founded in the 22nd year of Qing Guangxu (1896), according to legend related to the late Qing Dynasty famous minister Li Hongzhang. Li Hongzhang's chowder is made with chicken as the main ingredient, accompanied by aquatic sea cucumber, oily fish belly, water hair squid and other accessories. This dish is made by combining a variety of raw materials with braised, so it has a variety of flavors, mellow and not greasy, salty and delicious characteristics. In September 2018, it was rated as one of the top ten classic dishes in Anhui province of "Chinese cuisine"
Ten: Bagongshan tofu", also known as "four seasons tofu", because the four seasons can be done, so the name. This dish is actually a treasure of vegetarian dishes, and it is also a traditional dish in Shouxian County. Tofu originated in the Shouxian area of Anhui Province, with a history of more than 2,000 years. The best quality of tofu in the area of Bagongshan in Shushou County is called "Bagongshan Tofu". This tofu is made from pure soybeans and refined with spring water from Bagong Mountain. The skills of local farmers in making tofu have been passed down from generation to generation, and many people have mastered a set of good craftsmanship, and the tofu made is fine, white, fresh and tender, which is well received by the masses.
Hachikoyama tofu
The above is my personal collation of Anhui's top ten classic foods, if the opinions are different, please give more advice.