Hui cuisine is one of the eight major cuisines in China. The unique geographical and cultural environment of ancient Huizhou has shaped the unique taste of Huizhou cuisine. Hui cuisine cooking method is good at burning, stewing, steaming, and frying, stir-fry less, heavy oil, heavy color, heavy fire, most of the dishes are adept at stewing, unique techniques cooked out of the finished soup mellow, rich taste, representative dishes are Huizhou edamame tofu, braised stinky mandarin fish ...
The development of Hui cuisine to today, is no longer the concept of traditional catering industry, from agriculture, animal husbandry, planting and breeding, to raw material food processing; from joint procurement, logistics and distribution to the construction of the central kitchen; from melons and fruits, dried goods, seasonings, to a variety of alcohol and beverage industry, planting and breeding industry.
Anhui Renjia Hotel inherits the culture of Hui cuisine with the spirit of craftsmanship, integrates more modern cooking techniques, heavy fire skills, heavy taste, heavy culture, and food supplements.
Representative dishes:
Huizhou stinky mandarin fish: with a unique pickling method, reduce the moisture of the fish, the taste is more chewy and elastic, the soup continues the tradition of Huizhou cuisine, slightly spicy and salty, full of fresh flavor.
Huangshan edamame tofu: Fry in oil on both sides until slightly yellow, with two special sauce sauces, enhance the flavor and enhance the 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.
Northern Anhui Shortbread: Baked cake is one of the staple foods of the Anhui people's table, where the outer skin of the shortbread is amazingly crispy, and the inside is a soft core that can be opened on each layer.