(1) Dried clams and roasted meat
Traditional meat emblem dish. Dried clams are dried clams, which are mollusks with rectangular shells, light brown, living in waterside silt, delicious meat, high protein content, and rich in nutrients. Ancient medical books record: "Clams (meat) are sweet and warm, and the heat and boredom in the chest are removed from the boiled food." "The specific preparation method is: cut the pork belly into a rectangle of 2 inches long, 1 inch wide and 3 minutes thick, first braise 50% rotten, add the steamed dried clams with soup, and when it is 90% rotten, use wet starch to dilute the mustard, drizzle with cooked lard, remove the minced green onions. This dish is red in color sauce, dried clams are burned with meat, complement each other, it is very fragrant, plus ingredients to help taste, more drunken and delicious, long aftertaste.
(2) Fried meat with curd milk
Huizhou meat traditional flavor dishes. This dish is made into a soup with red curd milk as the main seasoning, cooked in stir-fried tenderloin slices, the color of the dish is bright red, the meat is smooth and tender, the aroma is rich, the taste is fresh and slightly sweet. The specific preparation method is: take the pork tenderloin cut into 1 inch 2 minutes long, 8 minutes wide, 1 point thick slices, plus egg white syrup mixed, the next pot with 60% hot cooked lard stir-fry, see the meat discolored that is poured into a colander to drain the oil, and then in the crude oil pot, put in the broth made of fermented milk paste, rice wine, sugar, wet starch and pork broth, see the soup is slightly boiled and thick, that is, the meat slices are boiled again, quickly stir-fried a few times, poured into the cooked lard, and the pot is ready. This dish is full of color, aroma and taste, and enjoys a high reputation among emblem dishes.
(3) Bayberry balls
Bayberry balls traditional meat emblem dish. Because of the similarity of shape and color to bayberry, it is named. Cooking method: choose 30% fat, 70% lean pork leg meat, chop into meat paste, put into a bowl, stir the eggs, add salt, monosodium glutamate and water (two or two) stir hard, then add breadcrumbs to mix well into filling, and rub by hand into balls the size of bayberry. Then add cooked lard to the wok, simmer over medium heat to 50%, fry the meatballs until they float, golden brown, pour into a colander and drain the oil. Put two or two pieces of water in the original pot, add sugar, vinegar, bayberry juice, melt into a marinade on medium heat, and then use wet starch to dilute the thin mustard, then pour in the fried meatballs, flip it twice, and pour the cooked lard out of the pot. This dish has a rosy red color. The balls are of moderate size, one bite at a time, sweet and sour in the mouth, and intriguing.
(4) Square wax fish
Traditional aquatic food. Also known as "Big Fish Retired General." "Legend has it that in the last years of the Northern Song Dynasty, Fang La led the rebel army to engage the officers and soldiers of the Song Dynasty in Shezhou, and because they were outnumbered, they climbed the Towering Peak of Qiyun Mountain to hold on, although the terrain was dangerous, the enemy troops under the mountain were difficult to attack, but it was not conducive to long-term stalemate. The Song army could not attack the mountain, so it besieged it heavily under the mountain, trying to cut off the food and grass of the rebel army so that it would not attack itself. Fang La was anxious about this on the mountain, and suddenly saw that there were many pools on the mountain, and there were quite a lot of fish, so he had a plan and ordered the rebel soldiers to catch the fish and shrimp and throw them down the mountain to confuse the enemy. When the general of the Song army under the mountain saw this scene, he mistakenly believed that the mountain was full of grain and grass and that it was useless to surround it, so he ordered the withdrawal of the army, and the rebel army was saved. The people created this dish to commemorate Fang Lazhi's retirement from the Song Dynasty. The cuttlefish is a medium-to-high-quality mandarin fish made in two different cooking methods. The specific preparation method is: select a fresh mandarin fish weighing about 750 grams, cut the head, tail and middle section of the fish, the fish head and tail are boiled in the cooking method, and after cooking, it is placed at both ends of the long plate; the middle part of the fish is fried in the cooking method, applied with a slash knife flower, fried into a golden brown, and then accompanied by tomato sauce, slightly burned with clear soup, and then placed in the middle of the long plate; finally on the edge of the plate with 12 fried prawns, a plate of tomato red, a total of salty, sweet, fresh three flavors of the famous dish is made. The mandarin fish is tilted in the dish, quite a posture of riding the waves. Looking at the unique shape of the square wax fish, hearing the magical legend of the square wax fish, and tasting the wonderful flavor of the square wax fish, the guests are endlessly interested and multiply their interest.
(5) Pickled mandarin fish
Huizhou aquatic products traditional famous dish. Commonly known as "stinky mandarin fish", the preparation method is unique, and it is eaten with a different fragrance. Legend has it that more than 200 years ago, fishmongers in Guichi, Tongling, Datong and other places along the river transported the famous aquatic mandarin fish of the Yangtze River to the mountainous area of Huizhou in wooden barrels every winter to sell (then known as "bucket fish"), and on the way, in order to prevent the deterioration of fresh fish, a layer of fish sprinkled with a layer of light salt water was used, often flipping up and down. When the gills arrive in Tunxi and other places for seven or eight days, 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, but after washing and slightly fried in hot oil, after cooking on a fine fire, instead of no odor, but it is incomparably fragrant, and it has become a popular delicacy that has continued to be known to this day. Nowadays, this dish is no longer cooked using barrel fish, but with fresh Huizhou self-produced peach blossom mandarin fish (every year when the peach blossoms bloom and spring news is watered, this fish grows the fattest and tenderest, hence the name) marinated with salt or thick and fresh meat, and then fired with traditional cooking methods, so it is called "pickled fresh mandarin". The specific preparation method of pickled fresh mandarin fish is: the fresh mandarin fish is marinated at an ambient temperature of about 25 degrees Celsius, and after six or seven days, the fish body will emit a smell that seems to be smelly and not smelly. Then wash and shave a few slashed knife flowers on each side, let it dry and fry it in a frying pan until both sides are pale yellow, then pour in a colander and drain the oil. Leave a little oil in the original pot, after the slices of meat and bamboo shoots are slightly simmered, put the fish in, add soy sauce, rice wine, sugar, ginger and chicken broth, boil over high heat, and then turn to low heat for about 40 minutes, until the soup is almost dry, remove the garlic segment, use wet starch to dilute the thin mustard, drizzle with cooked lard and cook the pot. This dish is crispy and delicious, with a special aroma, and is a representative dish of Emblem-style cuisine.
(6) Turtle
Huicai aquatic products. The production method is: select a pound and a half of turtle, chop off the tail after killing, claw tip, put it in a basin with boiling water, put it in cold water, scrape off the whole body skin membrane, under the carapace, use the tip of the knife from the neck to the tail, dig out the internal organs, leave the liver, wash and drain the water and set aside. Then use the fat and lean pork in half, cut into dice of mung beans, take the bamboo shoots and cut them into diced mung bean size, cut the green onion and ginger into 2 cents each, put them together in a bowl, add salt and water to an appropriate amount, and stir into the filling. The minced meat is then filled into the belly of the turtle from the knife edge and sealed with three-dollar wet starch. Place the wok on high heat, cook the lard, when it is 60% hot, add the turtle (knife edge down), fry for about a minute, pour into a colander and drain the oil. Place the original pot on a high heat, add slices of ham cut into eight minutes long and four minutes wide, pat loose ginger pieces, garlic cloves and turtles, add water just before the turtle, add soy sauce, salt, sugar, bring to a boil, change to low heat and simmer. When the soup is halfway burned, cook the sake, dilute the mustard with wet starch, remove the green onion, black pepper, and put it in the pot. The meat of this dish is delicious and fragrant, the skirt is soft and tender, the soup is thick, and the taste is not fishy.
(7) Steamed stone chicken
Huizhou aquatic vegetables. The stone chicken is a frog that inhabits the crevices of mountain streams and is a specialty of Huangshan Mountain. It is most famous for the production of Dafuying in Xiuning County. Huangshan stone chicken weighs about five or two each, the abdomen is milky white, the back is black with stripes, the meat is fine, rich in protein, calcium and other nutrients, and has the function of clearing fire, clear eyes and nourishing the body, and is a mountain treasure. The method of steaming stone chicken is to make a small opening from the neck with a knife, peel off the skin from the knife edge, then wash and cut each stone chicken into four pieces. Put the stone chicken into a soup bowl, with slices of ham, shiitake mushrooms, rock sugar, sweet rice wine, garlic cloves, salt, cooked lard, ginger slices and chicken broth, cover the bowl with a large plate, steam for half an hour and take it out. This dish soup is clear to the bottom, fragrant and seductive, the meat is tender and smooth, because the bowl is steamed, it can maintain the original taste, fresh and mellow, and is known for its hui cuisine.
(8) Steamed eagle turtle
Huizhou aquatic vegetables. Mountain eagle turtles grow in high mountain rock streams, with a head like an eagle's beak curved and a tail with scales, hence the name. Mountain eagle turtle meat is rich in nutrients, and it is cool and yin after eating. It has anti-disease and anti-cancer effects, and uses it as a dish, which is a rare mountain treasure. The specific preparation method is: select a pound of mountain eagle turtle, put it in a cold water pot, boil on the fire and then fish it up, use the knife heel to chop between the turtle's back and abdomen, cut it in half, and remove the internal organs. Put the turtle meat in a pot of boiling water and scoop it up slightly, then put it in cold water, scrape off the skin mask on the turtle and wash it. Chop off the tip of the foot, cut into four large pieces, leave the head and tail, put it into the soup dish according to the original shape, select a half fat and half skinny ham, cut into one-inch long elephant eye slices and cover the turtle meat, add ginger slices, salt, rock sugar, rice wine, and add water to just submerge the turtle meat. Cover the soup plate with a flat plate, steam it for an hour and a half over high heat, remove the ginger slices, and drizzle with cooked chicken fat. The soup is creamy and thick, the turtle meat is tender, and has a special flavor, which is unforgettable.
(9) Saddle eel
Huizhou aquatic vegetables. According to legend, the Qianlong Emperor of the Qing Dynasty went down to Jiangnan, once traveled to the riverbank, saw an old farmer clipping out a snake-like thing from the field, asked its name, and then knew that it was called a fish. After being warmly invited by the old farmer, he came to the old farmer's home to taste its taste. When the dish was served on the table, the Qianlong Emperor suddenly asked the name of the dish, and the old farmer was at a loss for a moment, but he looked at the eel fillet on the plate because of the heating of the skin and turned into the shape of a saddle stone bridge (a stone arch bridge with a low height on both sides of the middle), so he called it a roasted "saddle bridge". Later, it was introduced by the Jixi Hui cuisine master who lived in Shanghai, and cooked it with heavy oil of Hui cuisine, and named it "Saddle Eel", making it a famous dish in Hui cuisine.
The method of making saddle eel is: nail the head and tail of the live eel to the board, remove the bone from the back of the knife, remove the internal organs, wash, drain the water, and cut into small pieces of 1 inch and 2 minutes. Take the ham and cooked bamboo shoots and cut them into 1-inch-long, half-inch-wide, and 1-minute-thick slices. Place the wok on high heat, add cooked lard, cook until 80% hot, fry the fish until the skin is shrunk and turned over, pour into a colander and drain the oil. Leave a little oil in the original pot, put it on medium heat, put down the eel segments, add salt, ginger, sugar, rice wine, soy sauce, chicken broth, cook until eight ripe, then add garlic cloves and ham, cooked bamboo shoot slices together, and finally minced green onion, dilute with wet starch, drizzle sesame oil, remove the white pepper to make, this dish is ruddy in color, fish crisp, gelatinous, fresh and mellow. At the edge of the Dragon Boat Festival, Qingshui Huangqi is on the market, which is the peak season for the service of this dish.
(10) Stone ear stewed chicken
Poultry emblem dish. Stone ear is a kind of lichen plant attached to the rock in the mountains of Huizhou, rich in a variety of vitamins, the nutritional value is extremely high, the ancients said that the stone ear "as a soup for the guest, the most precious". The nutritional value of hens is also very high, chicken meat is rich in protein, has the effect of strengthening the spleen and stomach, repairing weakness and strengthening the disc bone. Stone ear and chicken stew together, can be called a nutritional product of the best match, very precious. The specific preparation method is: the stone ear is soaked in warm water, repeatedly scrubbed clean, then soaked in cold water, washed out of the black water and fine sand, and then cut into elephant eye slices, put in the pot, add cold water (half a catty), salt (1 point), shao wine and green onions, ginger (each one dollar, all pat loose), boil on medium heat, fish out and put into a bowl (boiling stone ear water and green onion ginger do not use). Choose a hen weighing about 2 pounds, kill and wash well, cut the knife from the back, remove the internal organs and the slug, wash it, put it in the pot, add water to boil and then fish it out. Then, take the ham bone, green onion (knotted), ginger (pat pine), put it in a casserole dish with the chicken, add water to submerge, boil it over high heat, then change the heat and simmer until it is 80% rotten, fish out the ham bone, pick off the onion knotted ginger pieces, and then pour the stone ear into the casserole, add 9 points of salt, and simmer until it is crispy. This dish of chicken is crispy, the soup is delicious, has a special aroma, and is a stew treasure.
(11) Duck stew with green snails
Poultry emblem dish. Qingluo is a specialty of Tunxi District and Xiuning County. This snail is born in clear water, blue in color, the flesh is thick and tender, no mud smell, as an ingredient for poultry stews, it is called the best product. The specific method of stewed duck with green snails is: select a duck weighing about 3 kilograms, cut off the internal organs from the back of the knife, wash and drain with water, put it in a pot of cold water and boil it, then fish it up, put it in a casserole, add water to submerge, boil it with high heat, skim off the foam, turn to low heat to stew until it is 60% rotten, and then add salt, green onion, ginger, and rock sugar to burn until it is 90% rotten. Take the fresh green snail meat four or two, repeatedly change the water to wash the sediment, and then take the ham, shiitake mushrooms cut into cubes and put the green snail meat together into a casserole dish, and cook over high heat for about 10 minutes. Remove the stewed duck, remove the large bones, keep them in shape, use a large soup bowl, enlarge the bone base, and cover the duck meat on top. Then pick out the shallots and ginger from the casserole, fish out the snail meat, ham and shiitake mushrooms and put them on the duck meat, cover it with a hand spoon (to prevent it from being scattered when pouring the soup), and pour the duck soup to serve. This dish is an original pot of stew, soup mellow duck aroma, green snails tender, green like emerald, unique flavor.
(12) Yam stewed pigeon
Emblem vegetable wild game class famous products. This dish is made from Huangshan famous Huangshan yam and Huangshan wild pigeon and stewed in separate water. Huangshan yam is a specialty of Huangshan Mountain, the meat is tender and delicious, and can be used as a vegetable or a high-grade medicinal material. Ancient cloud, long-eyed yam. "The eyes and ears are smart, and the light body does not hunger for a long time." Wild pigeon is a delicious bird meat, which has the special effect of tonifying the brain and strengthening the kidneys and enhancing memory. This dish is both a delicacy and a tonic. The specific preparation method is: peel off the skin of the Huangshan yam, cut it into a thick slice, blanch it in a pot of boiling water, wash it with water and set aside. Choose two wild pigeons (about one pound), kill and wash well, make a small opening in the abdomen (near the anus), cut out the internal organs, wash with water, put them in a pot of boiling water and fish them out, and wash them again with water. Then put the pigeon in a casserole pot or soup bowl, add green onion, ginger (pat pine), yam slices, chicken broth, rice wine, salt, rock sugar, cover the pot, steam on high heat for about an hour and a half, take out, drizzle with cooked chicken fat and serve. The soup is white in color, the pigeon meat is crisp, the yam is fragrant, and it is steamed and stewed in the cage, and the original taste is not lost, mellow and refreshing.
(13) Fried dove
Traditional game dishes. The specific preparation method is: take two spotted chickens, slaughter and wash, use a knife to chop into eight-point square pieces, put them in a bowl, add sauce wine, wet starch pulp and mix it. Place sugar, vinegar, soy sauce, tomato sauce and wet starch (one dollar) in a bowl and set aside. Place the wok on high heat, cook the lard until it is seven ripe, fry the dove pieces until golden brown, pour into a colander and drain the oil. Then in the original pot of residual oil, under the garlic cloves (crushed) to incite the aroma, pour in the regulator of the good marinade, use a hand spoon in the pot to stir, see the marinade is just thick, put in the dove pieces, upside down twice, drizzle with sesame oil and the pot is ready. This dish is golden in color, crispy in the skin, slightly sour with sweetness, and excellent flavor.
(14) Angelica roe deer meat
Emblem vegetable wild game class famous products. Hui cuisine inherits the tradition of "the same origin of medicine and food, and the equal emphasis on medicine and food" in the medicine of the motherland, and has always paid attention to food supplements to nourish the body with food. Angelica roe deer meat is one of these delicious therapeutic dishes. Angelica is a Chinese herbal medicine that can tonify blood and regulate menstruation, activate blood and relieve pain, moisturize the intestines and laxatives, and roe deer meat is a tonic food that relieves muscles and strengthens the body, and the two are combined to make a dish, which can complement each other with medicinal properties. The specific preparation method of this dish is: take the roe meat and soak it in cold water for about half an hour, then put it in the cold water pot to boil, after exhausting the blood water and the smell of the earth, drain the water, then cut it into one-inch square pieces, put it into a wok on a high heat, sauté it with 50% hot cooked lard for one minute, add water just before the meat, put in the angelica and soy sauce that wipe off the floating ash, after boiling, then add green onions, ginger (pat pine), salt, sugar, and simmer over low heat. When the roe meat is stewed to 70% rotten, another wok is used, placed on the high heat, with 50% hot cooked lard, sautéed a few times under the "snow red" (commonly known as "winter mustard"), and then poured into the roe meat pot, continue to stew until 90% rotten, change to the fire to burn until the soup is half left, use wet starch to dilute the thin mustard, out of the pot and plate, this dish roe meat color silver red, delicious, with angelica snow vegetables to fresh, can remove the earthy taste, is the Huizhou mountains winter wild game dish.
(15) Snowy oxtail
Emblem dish game famous product. Oxtail cat is a civet cat, shaped like a tanuki cat, the body is slender, the fur is grayish brown or pale yellow, or there is leopard print, because there are white spots on the forehead, so it is commonly known as "white front", the tail resembles the oxtail, feeds on fruits, is good at climbing, the winter moon is extremely fat, the flesh is tender and delicious, and it is listed as one of the eight treasures of the traditional Yunshan treasures (that is, shark fin, fish lip, skirt, anchovy, broad belly, silver ear, civet, clam toad). Snow day oxtail beaver, refers to the severe winter snow day captured live civet, is both the name of the species, but also the name of the emblem dish, this dish is cooked with braised method, so it is also known as "braised civet". The specific preparation method is: take the tanuki meat with warm water to soak soft, wash, chop into one inch square pieces, put into the tao rice water for the second time and boil it with high heat (without boiling the rice, the meat is not easy to rot), and drain the water. Then take the sydney pear and cut it into hob pieces. Place the wok on high heat, add the orangutan meat, add water and the meat, add ice 80% of the rotten, add the pear pieces, and cook until the pear is crispy. Heat the heat over high heat until the soup is thick and serve on a plate. This dish is golden red, the soup is thick and bright, the tanuki meat is fine and fragrant, the salty and umami taste has a sweet pear, very delicious, not only rich in nutrition, but also has the effect of nourishing the yin and tonifying the kidneys, and is a treasure of Huizhou's winter dish.
(16) Ma Feng Cake
Mafeng Cake, also known as "Guofeng Cake", is a famous food in Tongcheng, which is further processed and made by the Qingcao Supply and Marketing Cooperative Food Factory on the basis of excavating traditional recipes. The product has won the honorary title of Grade A product of Anhui Province Supply and Marketing System, and has been favored by people at the Beijing National Famous Food Expo.
The reason why Mafeng cake can be praised inside and outside the province is mainly because of the excellent selection of ingredients and unique craftsmanship. It is characterized by a soft texture, easy to fragment, long-term food and long aftertaste. In the production process, the local good varieties of glutinous rice, sesame seeds, high-quality cotton sugar, fine sesame oil and dozens of nutrient-rich natural fruits such as green plums and orange cakes are first selected as raw materials; then the raw materials - glutinous rice flour are fried and ground, from which some fine powder is selected and spread out the next year, prepared with cold boiled water, ingredients, and finely refined, and then steamed and stewed with fire to make it cooked thoroughly, aromatic overflowing, and then processed into shape.
The production history of Mafeng cake dates back to the Kangxi Dynasty of the Qing Dynasty, but the production is small. In order to improve the output and quality, Qingcao Food Factory improved the formula and improved the level of process production, so that the quality of Mafeng cake was further improved, and the output and sales volume increased significantly. From a few thousand in the early days of the founding of the People's Republic of China, it has risen to more than 100,000 in recent years. Product marketing inside and outside the province, well received by customers.