Hui cuisine, as one of the eight major cuisines in China, is a local cuisine with flavor characteristics, also known as "Hui gang" and "Huizhou flavor"; what are the representative dishes of Hui cuisine? Which ten of the top ten representative dishes of Hui cuisine are?
1. Stinky mandarin fish
Stinky mandarin fish, also known as stinky cinnamon fish, barrel fresh fish, barrel fish, pickled fresh fish, is a Huizhou traditional famous dish, one of the representatives of Huizhou cuisine, in Anhui Huizhou area (now Huangshan City, Anhui Province) the so-called pickled fresh, in huizhou local vernacular has a stinky meaning. This "flavored mandarin fish" smells smelly and delicious, and the meat is tender, mellow and refreshing, maintaining the original flavor of mandarin fish. Commonly known as the bad mandarin fish. The preparation method is unique, and the food is different. The production process is exquisite, is to marinate fresh mandarin fish in light salt water in an environment of about 25 ° C at room temperature, it is best to marinate in wooden barrels, belly up, pressed with mountain green stones or river pebbles, after six or seven days, the fish body will emit a smelly non-odorous odor. Then fry in a frying pan with slices of pork and bamboo shoots and simmer over low heat until the broth is concentrated.
2, no plate duck
Wuwei smoked duck, a specialty of Wuwei County in Anhui Province, is one of the favorite specialties of people in Anhui Province, which was founded during the Qing Dynasty. It is made of about 30 kinds of traditional Chinese medicines and spices such as Chaohu hemp duck as raw material, accompanied by star anise, peppercorns, cloves, cumin, etc., smoked first and then brine. Wuwei plate duck selection fine materials, the first choice of high-grade hemp duck, exquisite production, complex process, first smoked and then brine, natural smoke aroma. The finished duck is golden buttery, thick sebum, tender meat, mellow and delicious, with the aroma of Beijing roast duck and the tenderness of Nanjing plate duck.
3. Stew horseshoe turtle
Stewed horseshoe turtle, also known as sand horseshoe turtle and ham stewed turtle, is a traditional dish in Huizhou, Anhui Province. It is made with horseshoe turtle as the main ingredient, accompanied by ham or ham bone, and cooked in a stewed way. The turtles growing in the sand layer of Huizhou Mountain Stream are shaped like the size of horseshoes, about four or two, so they are called horseshoe turtles. When cooked, the meat is tender and free of earthy smell. Local farmers have long used it as an ingredient.
4. Huizhou one-pin pot
A pin pot is a special traditional food often eaten in the mountainous areas of Huizhou in winter, which belongs to the category of hot pot. This dish has a strong local flavor, thick and fresh taste, and tempts the appetite. According to legend, this dish was created by the Ming Dynasty Shitai County's "Four Shangshu" Bi Zhen's Yipin Lady Yu. Once, the emperor suddenly came to Shangshu Mansion as a guest, and in addition to the taste of mountains and treasures and seafood, Lady Yu deliberately burned a Huizhou home-cooked dish ---- hot pot. Unexpectedly, the emperor ate with relish and praised endlessly. Later, the emperor learned that the delicious hot pot was actually cooked by Lady Yu herself, and said that it was still a "one-pin pot"!
5. Tiger skin hair tofu
Tiger skin hair tofu is a very well-known traditional specialty in Huizhou, Anhui Province, and belongs to the Hui cuisine - vegetarian category. The treasures of Huizhou's traditional famous vegetarian dishes have led the way in Huizhou cuisine for more than 500 years with their unique flavor. This lai uses tofu strips for artificial fermentation, so that its surface grows a layer of white fur, after frying, roasting, frying and tiger skin pattern, so named.
6. Huangshan stewed pigeon
Huangshan stewed pigeon is a traditional dish of Huangshan In Anhui Province, which is made by stewing Huangshan pigeon and Huangshan yam across the water. Often regarded as a tonic vegetable to eat, this dish pigeon meat taste delicious, nutritious, easy to digest, has the therapeutic effect of tonifying the brain and kidneys, enhancing memory. The yam meat is soft and delicate, slightly sweet, rich in starch, and is often regarded as a nourishing vegetable. This dish is also a nourishing and healthy dish.
7. Ask the government for bamboo shoots
Huizhou mountain traditional famous dish; bamboo shoots are a taste of mountain treasures in Hui cuisine, in the traditional firing method, generally with bacon and bamboo shoots stewed together, so also known as Laxiang Qingzheng bamboo shoots; Qingzheng mountain shoots in all the bamboo shoots in the most tender, but not fragrant enough, plus sausages, mushrooms and other incense, it makes up for the lack, this dish is called two incense asking zhengshan shoots, is the Huangshan spring seasonal dish.
8. Square wax fish
Fang Layu, also known as Huangshan Fang Layu, is related to Fang La, the leader of the Northern Song Rebel Army, and is one of the traditional famous dishes in Huizhou, Anhui Province. This dish is made of mandarin fish and shrimp as the main ingredients, using different cooking methods of frying, slipping and steaming, a dish of multi-shaped and three flavors, fragrant, salty and fresh, slightly sour and sweet, with a unique flavor. This dish is made with fresh mandarin fish, especially peach blossom mandarin in the mountains and streams around the Huangshan Mountains in southern Anhui Province, and refined by a variety of cooking methods. After the dish is cooked, it has a peculiar shape and diverse tastes, and is a special dish of Huangshan region.
9. Neutralize the soup
Zhonghe soup is a traditional famous dish of Anhui Qimen, which belongs to the Hui cuisine, clear and fragrant, fresh and tender, moderately thick, suitable for all ages. Whenever the Qimen people hold a banquet, they are indispensable to neutralize the soup, and it is the first dish on the table. Zhonghe was originally called "Zhonghe". The Zhonghe River is a river that originates in Qimen and flows into Poyang County, Jiangxi. Features: clear and fragrant, fresh and tender, moderately thin, suitable for all ages.
10. Fu Li Ji Roast Chicken
Fu Li Ji roast chicken is a special traditional dish in the Wanqiao District of Suzhou City, Anhui Province. Chinese geographical indication products, but also the chinese historical dish, together with Texas grilled chicken, Henan Daokou roast chicken, Jinzhougou gangzi smoked chicken and known as "China's four famous chickens". Authentic Fu Li Ji roast chicken color is delicious, fragrant, white and tender meat, fat but not greasy, meat rotten and boneless, chewing bone and afterscent.