What does Hui cuisine rely on to become one of the eight major cuisines? 丨
What's your favorite dish? Graph/Network
-Fengwujun Language-
Salt is heavy and lustful, mildly corrupt
Hui cuisine is not equivalent to Anhui cuisine, but originated in the local cuisine of Huizhou (the main body is present-day Huangshan City, Anhui Province).
Someone has made a eight-character summary for Huizhou cuisine: salt is heavy and lustful, and mild corruption. The pursuit of color and fragrance is real, extremely heavy fire, and beautiful appearance. Salt is sufficient, but still strives to preserve the original taste of the ingredients.
The knife plate is fragrant, the salt is heavy enough, and the taste is fresh enough. Photo: "China on the Tip of the Tongue"
Rely on the mountains to eat the mountains, rely on the water to draft. Although Huizhou is "seven mountains, half water, half field, two roads and pastoral fields", agriculture is greatly limited. However, the locals take the mountains and rivers into the fresh dishes, water and land miscellaneous, the content is very rich. As a result, it has been able to rank among the eight major cuisines.
Stinky Mandarin Fish: Who do you say stinks? Please call me pickled fresh mandarin fish
One of the most famous dishes is stinky mandarin fish. This fish is "infamous", making people frown when they hear it, and they enter another book without trying. In fact, the real name of the stinky mandarin fish should be called "pickled fresh mandarin fish", which has a fermented, stinky smell that does not stink, and it is definitely not the rotten taste of rotten fish and shrimp.
Stinky mandarin fish. Figure/Figureworm Creative
In ancient times, there was a lack of preservation technology, and fresh fish were not easy to preserve. When the peach blossoms flow and the mandarin fish is fresh and fattened, the fishmonger uses salt to prevent the fish from deteriorating, which is a last resort. Inside the barrel, a layer of fish, a layer of salt, often flipped during transportation, can remain undying for several days, just slightly smelly.
The flesh of the stinky mandarin fish is garlic cloves and tender teeth. If the taste is powdery and smelly, it may be really smelly. Figure/Figureworm Creative
Edamame tofu. Figure/Figureworm Creative
Fried edamame tofu. Figure/Figureworm Creative
"Lustful" with heavy taste
Emperor Gaozong of Song once asked Wuyuan scholar Wang Zao how his hometown tasted? Wang replied with a poem: "Snowy day oxtail beaver, sand horseshoe turtle." "Huizhou is mountainous, and Huizhou people are naturally good at taking materials from between mountains and fields. Yamano never treats the appetite of Huizhou people badly.
Ask Masayama. Figures/MarketMap
Another dish, Huangshan stewed pigeon, is also very simple in ingredients and seasoning. Freshly killed pigeons and yams are placed in a cup, sealed and slow simmered, during which time they cannot be opened to check, and the heat is left to the chef. After coming out of the pot, eat meat and drink soup, and the warmth spreads throughout the body. Huizhou people believe that this soup has a tonic effect.
Huangshan stewed pigeon. Figures/MarketMap
Good ingredients are delicious with simple cooking. But Huizhou people are "lustful people". Hu Shi, a Huizhou man, always roared when he went to the Hui restaurant: "Jixi old man, come on more!" ”
Huizhou round son. Figures/MarketMap
Huishang has money, which does not mean that Hui cuisine costs money
Only when life is rich, people have the heart to study time-consuming and labor-intensive foods similar to Huizhou Yuanzi.
Lapa tofu is made into a hard appearance for merchants to go out and carry. Figure/Figureworm Creative
There is no doubt that huizhou's solidity comes from huishang. Huizhou's mountain specialties not only satisfy the appetite, but also provide Huizhou people with the opportunity to make a fortune. The operation of tea, wood and emblem ink and other corresponding processed products, so that Huishang has a strong financial resources. Getting involved in the salt industry has really made them reach the level of wealth.
Many shops will give a pot a name of "Hu Shi yi pin pot". Figure/Figureworm Creative
Burnt cakes sold in the Hongcun shop. Figure/Figureworm Creative
Stone kway teow. Figures/MarketMap
Keemun word bean candy. The principle is that the two colors of syrup solidify and roll out the pieces, and spell out the words through the superposition of different angles and orders before hardening. Figure/Figureworm Creative
Source: China National Geographic Authentic Wind Objects
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Editor: Cheng Hongmei Second Instance: Xu Haisheng Final Judge: Li Xuejun