Since March 10, on the basis of doing a good job in epidemic prevention and control, Wuhu City has resumed dine-in services for catering enterprises in an orderly manner. When you go to a restaurant for dine-in, what are you most looking forward to eating? Not long ago, this newspaper launched the "Ten Dishes that Touch Your Taste Buds" selection, and after the selection, the readers' favorite ten dishes were freshly baked. Peony mandarin fish or stinky mandarin fish? Drink pig soup or duck soup first? Fish heads, oysters, braised pork, veal, duck heads with sauce are all tempting, and even the simplest breakfast is tempting.
Chen family private dish - secret old duck soup
There is a restaurant in Wuhu Liantang Community that is famous far and wide, although the shop is not large, but it will be full every evening, this hotel is the first red culture theme restaurant in Wuhu City - Chen Family Private Cuisine.
Since embarking on the path of chef in 1995, Chen Xuegen has aspired to be a chef with ideas and feelings, constantly learning, observing and exchanging to become a national senior culinary technician, and digging up another way to explore and integrate private dishes, and establishing the Chen family private cuisine. In the selection of raw materials, we strive for green, healthy, ecological and organic ingredients, the cooking method adheres to the original taste, to the greatest extent to maintain the original taste of the ingredients, and the pricing of dishes is suitable for the public consumption of the people. Since its opening, the hotel has been fully affirmed by its peers and recognized by consumers. In particular, the store is full of all kinds of red collections with the brand of the times, so that every consumer who enters the store can experience the unique cultural atmosphere of that era, feel the red memory of the passage of time, let you savor private dishes in the red cultural atmosphere, and quietly read the owner's catering feelings in the Taoist dishes.
Tasting the Chen family's private dish "secret duck soup" is like admiring a long-hidden collection and experiencing the tempering of time. The old duck soup is exquisitely selected, the ingredients are selected from the local farmhouse free-range duck, with the secret recipe of the private room, supplemented by duck blood, farmhouse handmade tofu skin, mixed with onion ginger, cooking wine, etc., placed in a casserole, a duck a pot, poured into pure water on high heat to boil, and then simmered slowly for 2-3 hours, the soup color is golden and translucent, mellow and rich, the bone crisp meat is rotten, sprinkled with verdant green onions, accompanied by a bowl of crispy hand-fried rice, this bowl of old duck soup full of the taste of the Chen family's private room, I don't know how many admiring diners are soaked in the taste buds.
Tian Shui Wan - Pig soup
In traditional Chinese folk customs, every household in the countryside is accustomed to killing pigs, symbolizing that the coming year is a "fat year" with abundant food and clothing. In Wuhu, most people over the middle age remember "pig soup". When I was a child, every household slaughtered pigs to prepare new year goods, and on the day of pig killing, the pig offal was boiled into a pot of chowder, which was called "pig soup". An old snack and a bowl of "pig killing soup" full of strong New Year's flavor are a year's wait and aftertaste. However, with the acceleration of urbanization and the emergence of large-scale pig farms, there are fewer and fewer farmers raising pigs in rural areas, and this folk custom that was previously common in rural areas is gradually disappearing.
However, if you don't go to the countryside, just in Wuhu, you can still taste the authentic pig-killing soup, the pig-killing soup fired in Tianshuiwan, which embodies the deliciousness and spirituality of the soup to the fullest. A layer of green onions floats on the noodles of the soup, making the solids in the soup half-cover the noodles. Holding a spoon in hand, scoop up the lean meat and pork loin, put it in your mouth, tender and refreshing, delicious, drink a mouthful of soup, hot from the mouth throughout the body, the whole body is comfortable. Coupled with the farmhouse pot bar is absolutely fragrant, eat a bite that is called an addiction.
The pig-killing dishes in Tianshuiwan are all made by the rural soil method, and have their own procurement channels, directly obtaining the freshest ingredients and preserving the original taste of the food itself to the greatest extent. For foodies, there is no doubt that it has a strong lethality. Put the wok on the fire, put in the mixed oil to heat, put in the ginger slices, green onion knots to fry incense, mix in the pork bone soup, down into the pork loin plum meat made of hammer meat, meat balls, pork belly, pork loin, pork liver and other ingredients, boil after skimming the foam, mix in a variety of spices, simmer for a period of time, and finally sprinkle with green onion and coriander, drink fragrant but not greasy. The freshly boiled pork soup is very fresh, the ingredients inside are tender and easy to chew in the mouth.
Sauce is famous - sauce pepper fish head
Fish head is the favorite of many people, the Ming Dynasty medical practitioner Li Shizhen praised the fish head "the beauty of bighead carp lies in the head". The "walnut meat" connected to the gills on the throat side of the head of the silver carp is as tender as a pig's brain, and it is very luscious; the brain oil in the skull is just like a stewed white fungus, the oil is not greasy, and it is wonderful, so there is a saying of "bighead carp head, meat steamed bun". In addition, fish is rich in protein, and the amount and ratio of essential amino acids contained in it are more suitable for the needs of the human body, so it is a good source of protein intake for the human body.
In Wuhu, when eating fish heads, you have to mention the famous sauce of fish heads. The characteristics of the fish head of the shop are like the name of the shop - sauce. All along, the sauce has been famous for its purpose of inheriting the Chinese sauce food culture, using "sauce" as the main seasoning for cooking dishes, relying on the fine details of the ancient emblem culture as the hotel pattern, using local and Jianghuai region's excellent ingredients as raw materials, taking the sauce research and development as the center, cooking the taste of the family as the concept, creating a sauce culture brand hotel. Sauce pepper fish head, closely around the sauce food culture, the sauce flavor and fish head fresh perfect combination.
In addition to the finest ingredients, a plate of high-quality dishes is accompanied by an exclusive production process. In order to make a good fish head, the famous chef of the sauce also spends a lot of effort. The so-called fish head is large, tender meat, the larger the fish head, the better the delicious. The hotel's sauce pepper fish head is made of more than 5 pounds of organic gold fat head from Huangshan Taiping Lake, and the live fish is freshly made and delicious. The boiling of the sauce pepper is also very important. The sauce is famous through careful selection of ingredients, painstaking production, high-grade fish head plus secret 5 kinds of sauce pepper, steamed into the pot, steamed out of all the essence, eat the fish soft and smooth, long aftertaste, sauce is appetizing, spicy flavor, soup with fish head noodles is endlessly aftertaste.
Hanjue Yangming Hotel - Rushan Oysters
Rushan, located at 37° north latitude on the south coast of Shandong Peninsula, has a coastline of 199.27 kilometers, 1 million mu of national first-class marine water quality aquaculture marine area, is one of the world's top oyster production areas. The breeding area is mainly distributed in the natural high-quality aquaculture sea area from the east to the Langnuankou and the west to the Rushan Pass, the sea area is clean without any pollution, and the main physical and chemical indicators have reached the national first-class marine water quality standard.
Rushan oysters are completely dependent on filter feeding microalgae and other natural food growth, and wild oysters grow the same conditions, rushan territory of the two major rivers into the sea without any industrial and agricultural pollution, clean water quality, suitable temperature salinity and rich basic bait, so that Rushan oysters have a series of special qualities: large individual, high fat fullness, smooth meat, delicious taste, rich in protein, taurine, glycogen and zinc, iron, manganese, selenium, copper and other trace elements.
Such delicious oysters, do not go to Rushan, in Wuhu can also be tasted. Hanjue Yangming Hotel's signature sauna oysters, each of which is super fresh, is definitely a favorite of Oyster Control. The original oysters, steaming in the sauna can best retain its umami taste, if you are not sure of the quality of the oysters, you will never try the sauna method. After the oysters are frozen on the table, they are placed in the steamer on the spot, and the charm of the Rushan oysters has just begun to emanate. Steamed oysters, each of them consciously "opened their mouths", with a hand, the smell of seafood came to the face, and the fat and fullness of the oyster meat instantly entered the eyes. These "sauna" oysters can be eaten directly to taste the most original taste, or they can be dipped in some Hanjue special sauce, and the umami taste is instantly enhanced. It is worth mentioning that oysters are rich in nutrients such as protein, fat, vitamins and minerals, and also contain beneficial ingredients such as taurine, liver glycogen, lead and arginine, which are high in nutritional and health value.
Spring in all seasons – peony mandarin fish
Because the Yangtze River flows through, Wuhu's fresh aquatic products are extremely rich, creating a unique "riverside dish" in Hui cuisine, which fascinates countless diners. Because of this, Wuhu people have a special love for Jiangxian, and cooking Jiangxian also pays attention to the original taste, chooses the time to eat, and ensures that the best ingredients are eaten. Speaking of the representative of Wuhu's "vegetables along the river", then we have to mention the peony mandarin fish in the spring of the four seasons.
Peony mandarin fish is one of the main dishes of Wuhu's time-honored four-season spring season, and it is also a modified specialty. In the method, the mandarin fish is washed and cut into thin slices, sizing with salt and corn starch, skillfully rolled into peony flowers, supporting a small hot pot, waiting for the soup to roll, sandwiched into the soup, more than ten seconds to fish, fresh in the mouth, tender and smooth, original taste, authentic mandarin fish taste. This is the hardcore of Chinese cuisine, conquering you first in appearance and then capturing you in taste.
In everyone's impression, the traditional mandarin fish is steamed and served, and the four seasons of spring will change the method to the form of hot pot, mainly to ensure its freshness and taste. Zhang Dongchang, the head of the hotel, has studied cooking for many years and has studied Hui cuisine and paid attention to improving the dishes to meet the taste of modern people. Zhang Dongchang studied cooking with Master Li Shanguo at the age of 16, and is now a researcher of southern Anhui cuisine, in inheriting the tradition of Hui cuisine, boldly innovated, excavated and sorted out his own unique cooking techniques. He introduced that peony mandarin fish has two kinds of clear soup and red soup, both of which are popular, and this dish has been ordered more than forty times in one night. At the same time, in order to allow diners to eat fresh mandarin fish, usually hotel personnel go to the fish market by the river early in the morning to select mandarin fish, whether it is in the river or in the river, whether it is wild or artificially farmed, many years of experience, a look at it.
Hefu - Handmade large meat buns
Wuhu people are very particular about eating, even if it is a breakfast, they must eat a unique Jiangnan charm. Even if the work is usually busy, as long as there is time, the exquisite Wuhu people will slowly taste a breakfast. Therefore, Wuhu people have always had the habit of "drinking morning tea", as long as there is time, they will go to those old shops, order a large meat bun, a bowl of boiled dried silk, or a chic Hong Kong-style morning tea, not in a hurry, not slow, chew slowly, enjoy the food.
There are many places to "drink morning tea" in Wuhu, but if you really want to say that it is comfortable and meticulous, then the Hefu Garden Hotel, which is located next to the quiet Guangji Temple, must be the best choice for you to drink morning tea. Here, eating is still an environment, an atmosphere, a culture. Walk into the House of Peace, with pavilions and pavilions inside, small bridges and flowing water. The interior of the whole hall box is arranged in an antique way, relatives and friends drink tea and gather, the years are quiet, and the warmth is accompanied, and here you can definitely enjoy the "morning tea time" exclusive to Wuhu people.
The setting was impeccable and the food itself lived up to expectations. There are many varieties of morning tea here, in order to give the public a better morning tea experience, the store hired a chef from Guangzhou to make authentic Cantonese morning tea, shrimp dumplings, intestinal powder, durian crisp... Both were well received. In addition, small dumplings, noodles, boiled dried shreds, and shrimp dumplings also make everyone fall in love. Of course, when it comes to the breakfast items of Hefu, it is also necessary to mention the absolute main handmade meat buns.
As the name suggests, first of all, the handmade meat buns are absolutely large enough, and secondly, the sauce is fragrant, tender and juicy, especially the skin soaked with gravy that is close to the meat filling, which is the favorite of many people. The big meat bun of Hefu also adds skin jelly, and after steaming, the rich soup is fused with the meat filling, and the bite into the soup is direct, the taste is strong, the meat is tender, and there is a faint noodle fragrance and sweetness, which are fused together, which is really a pleasure. In short, it is large, stuffed, thick, and flavorful... The aftertaste is long.
TongqingLou - gold medal braised pork
In Wuhu, whether it is a family gathering, or a wedding banquet, a business banquet, many people choose the same QingLou. Anyone who has been there will be a lot of praise for their signature dish, Gold Medal Braised Pork, which will delight diners with its unique taste and seductive shape. Don't look at this as just the most common home cooking, but the practice of Tongqinglou is very different.
Gold medal braised pork is made of fine pork belly with skin, two layers of fat, two layers of lean meat, plus a layer of ribs, each piece of meat has a full five layers of thickness, and the block is also very large. The chefs of Tongqinglou grasped the true meaning of making braised pork, as the foodie Mr. Su Dongpo said: less water, slow fire, when the fire is enough, it is beautiful. Change the knife to blanch the brisket, fish out the spare, pour the salad oil into the pot, put the belly into the pot to fry the skin golden, boil the water, put in the fried belly, add ginger and shallots, yellow wine, chicken essence, sugar, rib sauce, soy sauce, soy sauce, heat for 15 minutes to make it color and turn to medium heat and slow simmer, the cooking time is 2 hours to 3 hours, after the belly is stewed, the juice is collected on high heat, the color is rosy, and take out the plate.
Finished gold medal braised pork, a piece of meat the size of a small teacup, super attractive color, fragrant aroma. Exclusive secret cooking method, let the meat eat into the mouth, salty and sweet, thick oil red sauce, meat aroma overflowing, skin tough and elastic, lean meat lean and not chai, soft but chewy, not stuffed teeth at all; fat meat fat and sticky but not greasy, put in the mouth only a light sip can dissolve, the real color, aroma, taste are complete, each piece is wrapped in a rich sauce. In short, taste a bite, fat but not greasy, crisp but not broken, sweet but not sticky, thick but not salty...
Caiyunfang - Emblem feast stinky mandarin fish
Many people's impression of hui cuisine begins with a stinky mandarin fish. "Peach blossom flowing water mandarin fish fat", The Ming Dynasty medical scientist Li Shizhen praised mandarin fish as "capybara", which means that its taste is delicious like a pufferfish. Chinese has a 2,000-year history of eating fish, but the meat of the fish is easy to rot. At this time, huizhou people use fermentation to amplify the umami taste of fish. Fresh mandarin fish in the time and salt force of the action, the gills are still red, the scales do not fall off, the quality has not changed, but the epidermis emits a special smell that seems to be smelly and not smelly, and the fish flesh is scattered layer by layer, showing a peach blossom-like pink. However, after washing and slightly frying in hot oil and cooking over a fine fire, instead of odorless, it is incomparably fragrant, from the simple delicious brewing into thousands of turns of infinite taste, becoming a popular delicacy, and has been renowned ever since. After experiments, it has been proved that the fermented mandarin fish has clear lines, reduced fishy taste and higher nutrition.
Nowadays, stinky mandarin fish is probably the most famous dish in Hui cuisine. In Wuhu, if you say which family's emblem feast stinky mandarin fish is authentic, then you have to mention the Caiyunfang Huiyan Tea House. Caiyunfang's stinky mandarin fish making process is very exquisite, after the live fish is caught, with a wooden barrel layer of salt layer by layer of fish salt, and then the pickled mandarin fish is placed at a room temperature of about 25 ° C in the environment, belly facing upwards, with mountain green stones or river pebbles pressed, after six or seven days, the fish body will emit a smelly non-smelly. Then fry in a frying pan with slices of pork and bamboo shoots and simmer over low heat until the broth is concentrated. Thick into the taste, while the bone spurs are separated from the fish flesh, the meat into petals. The meat is tender, mellow and refreshing, maintaining the original juice of mandarin fish, smelling and eating incense, and those who have not eaten it do not understand its fragrance. Caiyunfang's stinky mandarin fish once launched, with its smell like a stinky non-smelly, eat fish full of flavor, tender meat, mellow and refreshing and other unique flavors, immediately became a single product hit, so that customers mention stinky mandarin fish, must think of Caiyunfang.
Wuweifang - five-flavor sauce duck head
There are many delicacies in China that foreigners find very incredible, duck head is the first to bear the brunt of the food, only a thin skin so that it may become an addictive delicacy, in Wuhu, duck head can be made into a variety of delicacies to make people endlessly evocative. Among the many duck head methods, the five-flavor sauce duck head of Wuweifang makes many diners give a thumbs up.
Wuweifang chooses the duck head of Beijing duck filling as the main raw material, and the quality of this duck head is certified to ensure the safety and qualification of the product. When making, the duck head is first soaked in water for more than half an hour, with the purpose of removing the residual blood water inside the duck head. The soaked duck head also undergoes four strict cleaning procedures, washed and then carefully fired with 69 kinds of Chinese herbs and ingredients for more than 10 years of old brine, and the cooking process alone has seventeen processes. The five-flavor sauce duck head sauce is fragrant and long,000, sweet but not greasy, and has a mellow taste. The meat with the duck's head close to the bone is the best, and although the meat is small, it has experienced a lot of pleasure in tasting food. After the duck head is ingested, it is full of fragrance, and it is not difficult to nibble, making people more and more addicted to eating.
Wuweifang cuisine is mainly Hui cuisine, focusing on the taste and elements of Wuhu yanjiang cuisine, and strives to be "the representative of Wuhu local cuisine". After years of development, today's Wuweifang has become an old brand in the memory of Wuhu people, and it is a good place for everyone to feast on relatives and friends during the New Year's Festival, and to hold a wedding feast on auspicious days, and the outstanding cost performance has always been the biggest feature of Wuweifang to maintain customer trust. In addition to duck head with five-flavor sauce, special fruit wood roast duck, flavored grilled lamb chops, Laohuang vermicelli, fish head soup, Kuihu drifting fish, Jieshan old duck soup, Yijiang lamb, etc. are its main cuisines.
Yajiang South - Wenhuo veal
In Wuhu City Wuyi Square, the parking lot in the courtyard of the Green Oriental Hotel looks a little shabby. But as you continue to walk inside, you find that there is no hole in the sky. Stepping into a gate embedded with a tiger's head buckle, an elegant courtyard that is quiet and has a unique cave will make you feel excited. The water is babbling, the smoke is swirling, and the guqin is faintly depressed, as if this is the elegant Jiangnan that makes the ancients dream. Here is The famous private restaurant in Wuhu - YajiangNan Private Kitchen.
In terms of dishes, Yajiangnan is more of a "taste" word. The signature dish, Wenhuo veal, is the "Gangnam Creative Dish" in the store. The chef of Yajiangnan found that the domestic yellow beef, no matter how stewed, still has some wood. At this time, they began to try to replace the yellow beef with imported snowflake beef, and then used the sauce of Jiangnan cuisine, which was still made in the Jiangnan flavor of the old bottom, but the fat-rich snowflake beef was caramelized and fat, and the stew was soft but not scattered. The prepared veal sauce is full of flavor, the ingenious process makes the beef both tangible and tender, the secret sauce lays out the bottom flavor, and it is completely soaked with the unique aroma of high-quality beef, this improved dish is also a must-try signature dish for diners.
In addition to the main wenhuo veal, there are many delicious dishes worth mentioning in the restaurant. Braised rice catfish is a combination of the essence of Jiangnan grilled fish technology, the special tender taste of scaleless fish, complex and changeable soup flavor, pure handmade large meatballs, the "fish for fresh" show the fullest. The most anticipated is the Yan, Bao and Wing series in Yajiangnan. In addition to the exquisite selection of materials, the exclusive "Court Wing Soup" recipe is the key essence of it. Secret is not rumored, but it is intoxicating, and it is not too much to say that it is the taste of the town store.
Dajiang Evening News reporter Tang Rongxun Wen Xu Cheng photographed