A lifetime of infatuation, no dream to Huizhou! The poems of the ancients not only express the charming beauty of Huizhou, but of course, they should also be without the intoxicating food of Huizhou.
So delicious Huizhou, have you eaten all these Huizhou delicacies? So when I came to Huizhou, I wanted to try these Huizhou dishes.
As one of the eight major cuisines in China, Hui cuisine is famous for its deep color and strong taste, it is represented by ancient Huizhou cuisine, which is composed of five major flavors of southern Anhui, AnhuiJiang, northern Anhui, Hefei and Huainan, and has a profound cultural heritage.
In local emblem restaurants, these delicacies are indispensable.
Teppanyaki edamame tofu: half a kilogram of edamame tofu with bamboo shoot meat, water hair mushrooms, pork belly as an ingredient, add rapeseed oil in a frying pan and heat it, add edamame tofu on both sides to fry until the surface is wrinkled, and then add bamboo shoot meat, shiitake mushrooms, pork belly foam, broth and spicy sauce sauce and other spices to cook until flavorful, hook.
Heat the iron plate, drizzle with sesame oil, put the boiled edamame tofu into the iron plate, and sprinkle with green onions. The color is bright and moist, the entrance is crisp and soft, and the aroma is spicy and appetizing.
Lapa tofu: Yixian folk flavor specialty, on the eve of the Spring Festival on the eighth day of the first month of the Waxing Moon, every household must dry tofu, the folk will be this kind of dried tofu, it is called "Lapa Tofu".
The production method is to first make tofu with high-grade small soybeans, and cut into round or square blocks, then smeared with salt water, dig a small hole in the upper middle, put in an appropriate amount of salt, and slowly bake it in the mild winter sun, so that the salt is gradually inhaled, and the water is gradually dried, that is, it becomes Lapa Ba tofu.
Two incense asked Zhengshan bamboo shoots: bamboo shoots are a taste of mountain treasures in Hui cuisine, asking Zhengshan bamboo shoots in all the bamboo shoot flavor is the most tender, but not fragrant enough, plus sausages, shiitake mushrooms and other incense, it makes up for the lack.
The method is to add bamboo shoots to ham bone, fresh pork bone and simmer, and add sausage and shiitake mushrooms in the middle. Deboned plate after maturity. Dishes are available in three colors: red (sausage), brown (shiitake mushrooms), and cream (Wenzheng mountain shoots). Bamboo shoots are roasted and stewed, with a thorough taste, crisp and tender texture, and a mixture of sausages and shiitake mushrooms, which is a seasonal dish in Huangshan Spring.
Anhui Renjia Hotel's Wenzheng Mountain Bamboo Shoot Pot, red meat white, tender and fresh, coupled with the addition of condiments in the cooking process to enhance the taste, after the dish, crisp and tender and delicious, bamboo shoots taste slightly sweet, as fresh bamboo shoots, hanging people's appetite, as a emblem dish name to eat, enduring.
Green pepper shrimp: This is a home-cooked dish, heat the oil in the pot over medium heat, put the small river shrimp into the pot when it is 60% hot, fry the small river shrimp until the shell is red, put the green pepper into the pot and continue to stir-fry, add salt and ginger and mix well, start the pot.
It is really crisp and tender, and it is a very good appetizer.
Braised stone chicken: Stone chicken is a characteristic aquatic product of Huizhou, mainly inhabiting the rock cracks of mountain streams, the individual is larger, each weighs about half a kilogram, the abdomen is milky white, the back is black with stripes, resembling a bullfrog and different from a bullfrog.
Stone chicken is peeled and chopped off the head, claws, washed, cut into pieces, chopped off the head and claws, add cooking wine, salt, sugar, monosodium glutamate, ginger slices, garlic cloves, fungus, pickled pepper and quickly stir-fried over high heat.
Its meat is not only tender and delicious, but also extremely nutritious, according to locals, eating stone chicken in summer can avoid prickly heat.
Hu Shi Yipin pot: This is also the masterpiece of Huizhou's famous dishes, each layer of dishes are made into semi-cooked products, and then put according to the rules, and then sit on the fire and simmer slowly, and constantly pour soup.
Do you know? This is the most typical fire attack dish in Hui cuisine, with a strong local flavor, thick flavor and delicious taste.
Stinky Mandarin Fish: This should be pickled six or seven days in advance before making it, so that it has a smelly and non-smelly taste ~ but in fact, after it is on the table, it is fortunate that it is not so smelly.
Fish that has been marinated for so long, the meat is very tight and delicious, there is no thorn, it is easy to eat, very suitable for people with residual mouths. Large pieces of fish meat, dipped in soup, can't stop chopsticks! The aroma is overflowing and the aftertaste is endless
Mother's pork belly chicken: also known as phoenix stew peony, alpine farmhouse live chicken, with Huangshan ham and pork belly, golden soup, simply full of color and flavor.
This is really a high-grade nourishing nutrition, taste a mouthful of soup, fresh spring light is bright.