Introduction: Anhui, one of the birthplaces of Taoism, is also the birthplace of Huishang, Hui cuisine, emblem opera, has a long history, a long history of culture, and outstanding people. Today, let's talk about "Emblem Cuisine"!
As one of the eight major cuisines: "emblem cuisine". It originated from the "Ancient Huizhou" at the foot of the Huangshan Mountains, in present-day Shexian County. The characteristics of the dish are: the cooking method is good at burning, stewing, steaming, and frying; there are few stir-fry dishes, heavy oil, heavy color, and heavy fire. The pursuit of original taste, thick and suitable; the cultural characteristics of all places are obvious, each dish has a historical celebrity allusion, with strong local characteristics and profound cultural heritage, is a bright pearl in the treasure house of Chinese food culture. Hui cuisine inherits the tradition of the same origin of medicine and food in the motherland, pays attention to nature, nourishes the body with food, and pays attention to food supplements, which is a major feature of Hui cuisine. In the long history, Hui cuisine has been through the hard work of successive generations of Hui chefs, eclectic, constantly summarizing, and constantly innovating. Absorbing the strengths of each family, integrating many local characteristics, and forming a "new emblem dish" system with local characteristics!
(1) Li Hongzhang's hodgepodge
A world-famous dish, one of the most influential Chinese dishes overseas. According to legend, Li Hongzhang visited Europe and the United States, and he was not used to eating Western food every day, so the accompanying chef used local vegetables and meat to cook in a pot according to Chinese methods, which was named "smorgasbord" by Li Hongzhang. Later, this dish swept through Europe and the United States, and there were three or four hundred in New York City alone; after returning to China, it was popular throughout the country and was called "Li Hongzhang's smorgasbord" by later generations. This dish is rosy and shiny, smells, the aroma is fragrant, delicious, delicious, can be drunk, but also eaten, it is really the best delicious!
(2) Stinky mandarin fish
Small partners in the field are estimated to have no appetite when they hear the name, as one of the "top ten classic dishes in Anhui", this dish is famous throughout the country by relying on a "smelly" word, smelling smelly and eating fragrant. Marinated stinky mandarin fish, the meat is tender, mellow and refreshing, the preparation method is unique, and it has a strange aroma!
(3) Square wax fish
People who have seen the "Water Margin" should know that song Jiang was recruited to recruit Fang La for the imperial court, and most of the 108 good hans were killed and injured! Fang La, who was the leader of the peasant uprising with Song Jiang, was different from the fictional "Water Margin", and the two did not fight at all in real history. Fang La fish is Huizhou people to commemorate the then as a hero of the peasant uprising Fang La to take the story of "fishing shrimp, wisdom to retreat from the Song soldiers" and invented, this dish has a peculiar shape, a variety of tastes, a dish of multiple lines of three flavors, salty and fresh, slightly sour and sweet, eat a different flavor!
(4) Lotus chicken
As a famous dish with a long history in Anhui, it is said to be loved by the selfless "Bao Qingtian" Bao Zheng in history. Together with "lotus leaf powder steamed chicks", "Tang Tang flower fragrant lotus", and "three-color fresh lotus soup", it is collectively known as "four lotus vegetables". Taking the dish as a metaphor for people, these dishes made of lotus flowers also symbolize those gentlemen and sages who have high purity and incorruptibility, and come out of the mud like lotus flowers without staining. Because it is loved by Bao Zheng, this dish has gradually become a household name and has been given a special meaning! The dishes made with freshly bloomed lotus flowers are not only beautiful, but also fragrant and seductive, eating, the taste is salty, the meat is tender and fresh, the smell of petals is fragrant, the fragrance is fragrant, it looks light and elegant, and the shape is beautiful!
(5) Bagongshan tofu
Tofu, presumably many people know that it was invented by Liu An, the "King of Huainan" of the Western Han Dynasty. According to another legend, it was Liu An who learned the art of making tofu after meeting eight gods. Later generations referred to Liu An as "Bagongshan Tofu" according to legend when he met eight gods and learned how to make tofu. Because it is refined with Bagong mountain spring water, its finished product is crystal clear, white like jade plate, tender as gelatin, delicate texture, refreshing and smooth, golden color of the dish, crisp on the outside and tender on the inside, delicious! It's a rare delicacy!
(6) Knife plate incense
It's weird to hear the name. But in the various emblem restaurants, this is one of the best-selling dishes. Like all emblem dishes, knife plate incense is also associated with a historical celebrity. Legend has it that during the Ming Dynasty, Hu Zongxian, the Shangshu of the Bingbu Dynasty, passed through Shexian to visit his mentor, and in order to entertain him, his mother put the marinated pork and mountain shoots at home on the knife board and steamed it, and the sliced slices were served together with the knife board. Hu Zongxian's appetite was greatly opened after eating, and finally named this dish "Knife Plate Fragrant". The meat of the knife board is salty and fresh and oily but not greasy, the meat is fat and lean, the layers are clear, after eating the lips and teeth, the fragrance is fragrant!
(7) Wu Wang Gong Goose
During the Five Dynasties and Ten Kingdoms period at the end of the Tang Dynasty, Yang Xingmi, the founder of the State of Wu who was named king of Wu by Tang Zhaozong, because of his clean and honest officials, enabled the people to live and work in peace and contentment. The people of the hometown are grateful for their kindness, so they use the local specialty "goose" with delicious condiments to make "brine goose" as a tribute. Wu Wang's great joy of food: "This brine goose is delicious and can be called a tribute", "Wu Wang Gong Goose" got its name from this. After being improved by the secret recipe of Mrs. Wu Wang's descendants, the product is more refreshing in color, the taste is also rich in aroma, delicious and mellow, and the aftertaste is endless, so that people always feel intentional and unfinished when they eat it!
(8) Pickled and fresh
Some people say that "pickled tuk fresh" is a Shanghai dish. In fact, it is said that Zuo Zongtang, the governor of Hangzhou, went to Hu Xueyan's house to eat, and Hu Xueyan improved the "pickled stew" in his hometown, replaced the bacon with ham, and added spring shoots, and Zuo Zongtang ate it very much. Later, due to the irregular pronunciation, "pickled stew" was said to be "pickled and stewed"! Since then, "pickled tuk fresh" has become a famous dish in Jiangnan! This dish tastes salty and fresh, the soup is white and the juice is thick, the meat is crisp and fat, the bamboo shoots are crisp and tender, and the umami flavor is thick, which is really a good dish!
(9) Fish bite sheep
Legend has it that Confucius traveled around the world, and because of his hunger, he urgently put fish and mutton together and cooked it. Unexpectedly, the taste of fish is not fishy, the lamb is not fat, the taste is extremely delicious. Legend has it that the saint created the word "fresh", which is coordinated by the words "fish" and "sheep", and the "fish bites the sheep" cooked by the fish and sheep, also known as "fresh stew", has been passed down to this day. This dish also has the effect of medicinal food, mandarin fish is rich in protein, mutton tonify blood and qi, warm in the kidneys, has a good effect of strengthening the body.
(10) Huizhou yipin pot
As a "hot pot" delicacy, it is said that this dish was created by the Ming Dynasty 'Four Shangshu' Lady Yu of Bi Zhen. Because he entertained the Jiajing Emperor who came to visit, the emperor gave him the name "Yipin Pot" because of its delicious taste. As the finale of the Hui Restaurant, these dishes are simmered in scripture, maintaining the original characteristics, the meat and vegetarian combination is very reasonable, with a multi-layered taste, each layer emits a different fragrance, the soup aroma is strong, and the appetite is open!
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