On the sixth floor of Yintai City in the west of the city, see the big fish Huizhou, the door is surrounded by a festive fish lamp, which brings the atmosphere of huizhou's 600-year folk event "playful fish lamp" to the scene, and it is said that the fish lamp can protect peace, and the fiery red on the occasion of the New Year is even more festive.
At the door of the store is still the sentence "Serve you with the stinky mandarin fish from your hometown."
In the shop of the big fish Huizhou, insist on using the master of Huizhou, in the cooking of Huizhou cuisine, but also insist on the dead brain stupid method, what you want is the unchangeable taste in the hearts of Huizhou people.
The hall is still a boxy eight immortal table, at this time has been boiling, I actually looked at the window of several small stone tables, Mu through the Yintai City top floor sky garden into the sunlight, it seems particularly precious, see a couple of opposite stone table stewed charcoal stove casserole, actually a little envious, but in the end it is not good to put the camera at random to people, just.
When I come to Big Fish Huizhou, I must drink the first rice wine brewed in this store, and I will buy two bottles of rice wine before leaving, which has been on the tip of my tongue in China, and the sweetness contains my childhood memories.
5 hours a day slow simmering, open can spray incense "Anhui old hen soup"
Free range in the mountain forest of southern Anhui, more than a year out of the bar, get full exercise and flavor substance precipitation of the old hen, after 5 hours of slow simmering on the table to open the lid of the moment, the fresh fragrance with the temperature straight through the nasal cavity, this is the "chicken soup for the soul" that can heal you
The treasure of the town store - the stinky mandarin fish of the hometown
The big fish said that "the family is rich, it is better to fish for rice with stinky mandarin fish.".
The most classic representative of Hui cuisine is stinky mandarin fish, also known as pickled fresh mandarin fish. The so-called pickled fresh, in the Huizhou dialect is the meaning of stink.
The meat of this dish is fat and tender, fresh and fragrant, and the sharp contrast between "fragrant" and "smelly" makes it unique and delicious.
Whenever this dish is served, it must be brought to a small rice cooker, and the sauce is added to the rice, which is the soul delicious.
The predecessor of Jinhua ham "three years of Chen Dao Ban Xiang"
"Huizhou ham" began in the Tang Dynasty, flourished in the Song, since ancient times there is "Jinhua ham in Dongyang, Dongyang ham in Huizhou" a saying. Big Fish Huizhou all use three years of aged low-salt ham, "knife plate incense" means that the board used to cut this dish, are permeated with the fresh aroma of aged ham.
"Hachikoyama Handmade Tofu" from the birthplace of tofu
During the Western Han Dynasty, Liu An, the king of Huainan, used Rengongshan spring water, soybeans and salt brine to refine Dan medicine. Inadvertently invented the tofu we eat so far, as the birthplace of tofu, into the Gongshan tofu crystal clear, white tender as gelatin, the texture is very delicate, the entrance with pure bean fragrance, as well as the bagong mountain spring water and special salt brine to stimulate the unique flavor.
Golden soft dried Bamboo Shoots of Shexian County, stewed out of the "Anhui South Flower Pork Braised Bamboo Shoots Cloth"
The flower pig raised in the countryside of southern Anhui Province, the unique meat aroma of the roasted pork in the thick oil and red sauce, and the dried bamboo shoots in Shexian county with soft elastic teeth are excellent to relieve the hunger.
Lingshan rice, Lingshan water, Lingshan people's "five generations of inheritance of Lingshan wine"
The water of Lingshan Mountain, the rice of Lingshan Mountain, and the people of Lingshan have this bowl of Lingshan wine, even if it is changed into a drop of water, it is not the wine brew made by this family for five generations.
The cuisine of big fish Huizhou, I will not be fully introduced for a while and a half, the feature is that there is no dish that is not a role, so this is also the reason why I have always expected this restaurant to open near my home as soon as possible, this is a restaurant that can become an ordinary family canteen, the ingredients are selected authentically, the business philosophy is thick, the dish is under the rice, the next meal is affordable! (Photo: Tim Hi Lucklily)