Hui cuisine flourished in the Ming and Qing dynasties, Huishang as one of the four major merchant gangs in ancient China, for thousands of years they have traveled all over the country through the ancient Huidao of Qiangenguan, with their origins and operations, they have brought Huizhou culture to all places, including the "Hui cuisine" that I want to talk about today.
Huangshan stewed chicken
"People take food as the sky", Hui cuisine is at the top of the eight major cuisines in the country during its heyday, and this year with the "hundred schools of thought" across the country, Hui cuisine is somewhat weak, but it can still occupy a place in the eight major cuisines, which also shows the charm of Hui cuisine.
Huangshan City is a place where I "search for roots and ask ancestors", and some people may wonder if Xiaobian didn't say Huizhou? How to mention Huangshan again. Huizhou was renamed Huangshan in 1984, in order to open the signboard of Huangshan Scenic Area, in order to develop the economy in line with the actual situation of the locality at that time.
Ask Masayama
The flowers bloom in two, one on each side. We will not dwell on the name change here, Xiaobian today is to spread the special food in hui cuisine to many "foodies".
Eating food is to taste culture, these delicacies are the product of refining and refining for thousands of years. We like to eat, we also need to know the origin of these dishes, Huizhou advocates culture, including "Liuxi Academy", "Xiushan Academy" and "Poplar Academy" and many other famous colleges.
Square wax fish
A major feature of Hui cuisine is that it has "culture". He can give you "Yangchun White Snow" or "Lower Riba People". He can give you elegance, he can also give you folklore.
Most good food is not "shelved" in palatial hotels, but hidden in the "fireworks" of the alleys, so we can enjoy the scenery while tasting the real food.
Huangshan stinky mandarin fish, small partners may turn him away because of this "smelly" word, if you really want to think so, it is a big mistake. This "stinky" word is actually the meaning of "pickled fresh" in the Huangshan area, and this "stinky" word gives local characteristics and folklore. It should be known that huangshan stinky mandarin fish is the representative of "salty and fresh", highlighting the original taste and paying attention to the control of the heat.
Huangshan stinky mandarin fish
The stinky smell of mandarin fish is like "Changsha stinky tofu", smells bad, eat it will be reluctant to put down chopsticks, the dishes are superior, "color, aroma, taste", the dish is delicious or not, in fact, it depends on the chef's craftsmanship, the quality of an ingredient depends not only on the quality of the ingredients but also on the level of the chef.
Fortunately, Hui cuisine also has a strength in "absorbing the strengths of all", absorbing the essence of major cuisines to improve the shortcomings of their own cuisines, which is rare and valuable is that generations of gourmets have "introduced the old and promoted the new" and improved the cuisine.
After clipping a chopstick, I picked up a piece of fish meat, the fish meat was crispy, and the fish meat was a big piece. This is extremely challenging to the chef's culinary level, insight into time or heat. When ingested, the meat is tender, mellow and refreshing, and there is no wood at all, which maximizes the original taste of mandarin fish.
Eating fish is to eat a "fresh" word, but how to maintain the "fresh" taste of fish, this stinky mandarin fish or some experience, the use of local unique peach blossom mandarin fish, supplemented by salt, thick and fresh meat marinade, the fish for a long time placed in a ventilated position, the temperature is controlled at about 25 degrees, so that there is this famous dish.
After eating the fish, it is natural to need to dissolve the greasy, Huizhou a pin pot into my eyes, according to legend, this dish has another origin, this dish was created by the Ming Dynasty Shitai County Shangshu Lady Yu. It is rumored that the emperor came to Shangshu Mansion as a guest, and the emperor on the wine table was not interested in the mountain treasures and seafood, and Lady Yu learned of this situation and went to the kitchen deliberately, which led to this hot pot that turned out to be a hot pot. The emperor was full of praise after eating, which gave rise to the name of "a pin pot".
The dish is divided into five layers, the bottom of the pot is covered with dried bamboo shoots, the second layer is covered with pork, the third layer is covered with tofu, the fourth layer is covered with meatballs, and the fifth layer is covered with vermicelli and garnished with some green vegetables such as spinach. This dish is simmered over a low flame.
Huizhou one pin pot
Each ingredient collides with each other in the pot, the ingredients and the taste of the ingredients penetrate each other, and the umami taste of the dried bamboo shoots enters the inside of the pork, the pork has an umami taste, and the dried bamboo shoots have a meat flavor.
Looking at the steaming pot inside the pot, the aroma is fragrant. Pick up a piece, the pork melts in the mouth, fat but not greasy, lips and teeth remain fragrant. The dried bamboo shoots are fresh enough and delicious, and the meat and vegetables are nutritionally balanced. The various foods do not skewer but complement each other, and they are eaten in a bowl of laughter.
Tiger fur tofu
Food is such a precipitation and baptism in my life, even children far away from home can also express homesickness through food, in the food I understand a truth, the table is not a delicacy, but the thoughts of the family, he implicated the memories and feelings of generations.
"A lifetime of infatuation, no dreams to Huizhou"!