At the end of spring and the summer solstice, visit the ancient Huizhou, the green terraces and ancient villages in the depths of the white clouds, and savor the unique cuisine exclusive to this season, full of Huangshan delicacies, so that the tip of the tongue can also welcome spring.
Ask Masayama
"Shoot out of Huizhou Liuyi, to ask the government of the mountain taste is particularly good." Qingzheng Mountain is located in the east city of Yixian County, Huangshan, according to the "Chronicle of Shexian County": "Spring shoots are crowned with Qingzheng Mountain, and the red and white flesh are crushed when they land." ”
Asking Zheng Shan Bamboo Shoot (Source: Hui Face)
Ask Zhengshan spring shoots, bamboo shoot shell yellow in the red, bamboo shoot meat white, crisp and tender texture slightly sweet, with the finger pinch its bamboo shoot meat, you can see overflow, the local people call this bamboo shoot "white shell seedlings". Served with pre-marinated bacon, sausage and shiitake mushrooms, it is called Two Fragrant Man Masamune.
Two Incense Asks Zheng Shan Shoot (Source: Hui Face)
Braised stinky mandarin fish
Huangshan Xin'an River is rich in mandarin fish, there is a "peach blossom flowing water mandarin fish fat" said.
"Peach Blossom Mandarin Fish Fat" (Author: Lu Weifei)
At this time, the fish is also called "peach blossom mandarin", the fish is first pickled and then roasted, and the meat seems to be smelly and fragrant, tender and delicious. If you are lucky enough to eat a "peach blossom mandarin", it is a blessing.
Huangshan braised mandarin fish (Source: FoodWine eats well and drinks well)
Traditionally made stinky mandarin fish, the fish is delicious, the meat quality is similar to the best yellow fish, fresh and tender. Take out one, fry first and then cook, heavy soy sauce, supplemented with fresh spring shoot slices, ham, green onion, ginger, garlic and red dried chili, the end of the coriander Titian to add color, on the table is a plate of scenery, salty spicy and sweet, add wine to eat, happy to the extreme.
Huangshan braised stinky mandarin fish (Source: authentic wind object)
Huizhou knife plate incense
The knife plate is fragrant, the layered, fat and lean bacon is exposed to the sun, and the surface of the cured meat is wrapped in grease and crystal clear, and the taste is just right.
Huizhou Knife Plate Incense (Source: National Geographic, China)
Naturally grown camphor wood is spread with tender and slightly sweet bamboo shoots, accompanied by dried and salty pork, and steamed together.
Huizhou knife plate incense (Source: FoodWine eat well and drink well)
During the steaming process, the fat of the pork is absorbed by the bamboo shoots and planks, and the aroma of the bamboo shoots and planks is immersed in the meat.
Take a bite, the lean meat is tight and chewy, the fat meat is crisp and not greasy, the entrance is melted, with the seemingly innocent fragrance of spring shoots and wood, so that the real "knife board remains fragrant".
Deep crossing edamame tofu
Huangshan people are especially good at making tofu, and unlike the stinky tofu of Hunan cuisine, the edamame tofu in Hui cuisine is representative of the characteristics of Hui cuisine "mild slight rot".
Shendu edamame tofu (Source: FoodWine eats well and drinks well)
The slender plush mycelium on the surface of edamame tofu is fermented by the humid climate of Huizhou. After frying, the fluff on the surface disappears, and a layer of golden crispy skin is wrapped in a semi-solid like curd milk, soft and cottony, with a lingering fragrance in the mouth.
Shendu Edamame Tofu (Source: The Other Half of the Planet)
Find a place in the peach red willow green, take advantage of the breeze, smell the fragrance, and eat a few pieces of edamame tofu beautifully, it is really happy.
Huangshan Double Stone
Huangshan Shuangshi (Source: National Geographic of China)
The authentic emblem dish "Huangshan Shuangshi" is made with mountain treasures - stone chicken and stone ear fungus as the main material, and the soup is fresh and fresh, and the ingredients are superior.
Huangshan stone ear (Source: All Bacteria Society)
The secret of the deliciousness lies in the deliciousness of the "double stone", the stone chicken is a kind of frog that inhabits the crevices of the mountain stream, with the effect of clearing the liver and eyes and detoxifying; the Huangshan stone ear is born with stones in the Cloud Mist Mountain above 1000 meters above sea level, and it takes several years to grow. The two are cooked together as delicacies, especially suitable for spring supplements.
As the saying goes: the four seasons change, eat appropriately, and do not eat from time to time.
Yes, it's time to go to Huangshan, take a bite of "fresh", a bite of "tender", and eat the emblem flavor into your stomach!
By the way, go to see the ancient villages covered with smoke and rain, walk the bluestone slab road full of rain, and visit the huipai world like ink paintings.