Without "soil" and "special", there would be no Huizhou cuisine, homegrown ingredients, unique and imaginative processing, cooking, creating it. On the tip of the tongue, Huizhou, one after another famous Huizhou dishes, looking "afraid", eating fragrant, resistant to aftertaste.
The wall scenery bowl Chinese food mottled high wall, hung a whole row of wax pig legs, wax pig head, is a delicacy and scenery, which can be seen everywhere in the streets and alleys of Huizhou Hongcun, has become a chic sign of the village. The bacon is dried well, turned yellow and fragrant, becomes a superior ingredient, and is added to the hometown's flavorful emblem dishes, and the taste is authentic. Many of the dishes in Anhui Renjia Hotel are inseparable from this unique flavor. Steamed with wax flavor, fragrant knife plate...
The tofu with long hair and white hair on it is a high-grade dish in Huizhou, which is the famous Huangshan edamame tofu, a special process that makes edamame tofu ferment long hair, convert soy protein into rich amino acids and enzymes such as proteases and lipases, giving food better flavor and nutrition.
There are many ways to eat edamame tofu, Anhui People's Hui cuisine chef has developed a very good method, into the oil pot on both sides of the frying pan until slightly yellow, with two special sauce sauces, flavor and color, quite appetite. The outside is tender and tender, a bite down, the heat with the fragrance of bean blossoms, the rotten fragrance of black cells, the taste buds on the tip of the tongue, the taste and smell together with the intoxication, can not stop at all.