Compared with other Chinese cuisines, Teochew cuisine is one of the most "Shangde Hall" dishes. Its uniqueness lies in its ability to continuously absorb the characteristics of other cuisines without losing the "color and flavor shape" parallel color, today Xiaobian recommends a prestigious Teochew dish - brine platter, so that everyone can feel how other cuisines are carried forward in Anhui Renjia Hotel.
Brine platter will generally be used as the first dish of Teochew cuisine banquet, as the saying goes, "preconceived", it is an important criterion for diners to judge the level of Teochew cuisine; high-level Teochew cuisine restaurants, brine platter must be done well.
The status and attention of Chaoshan brine in the kitchen industry are irreplaceable. But for many chefs, it is "unattainable", first, it is very difficult to get an accurate brine recipe; second, it is very difficult to feel that Chaoshan brine is only a professional master of Chaoshan can do well, even if they get the recipe, they may not be able to make a bucket of qualified brine.
Anhui Renjia Hotel Chaozhou brine, is the chefs with dozens of herbs, spices, soup boiled, and other brine is different, it is the first herbs under the iron pot fried incense and then boiled, the sauce is fragrant, the taste is thick.
The heat of all kinds of meat is well mastered, it is tender and delicious to eat, and it does not feel old and tough, not only young people love to eat, even the elderly will not miss a delicious dish because of dental problems.
In addition to the brine itself, the dip plate with the brine platter is also very important, and its role is to enhance the appetite of the guests. The chef of Anhui Renren Hotel has made an innovation on the small plate, on the basis of minced garlic and vinegar with crushed peppers, spicy and delicious, so that guests are directly addicted!