Wen | Zhenjiang
Cuisine refers to a set of self-contained cooking techniques and flavors formed through a long history in a certain area due to differences in climate, geography, history, products and food customs, and is recognized by all parts of the country. As early as 1,000 years ago during the Northern Song Dynasty, Shen Kuo recorded in his "Mengxi Pen Talk": "The people in the south of the bottom are salty, and the people in the north are greedy. Fish and crabs with molasses, cover convenient for the northern custom also. At that time, there were two main tastes in China, northerners liked to eat sweet, and southerners liked to eat salty, which is the opposite of now; at that time, China did not have the "spicy taste" of modern feeling, because chili peppers were only introduced to China in the Ming Dynasty. In the Southern Song Dynasty, northerners immigrated to the south in large numbers and brought sweet tastes over, gradually forming the main taste of the southern region. Similarly, the food culture in the north during this historical period was also influenced by the Khitans, Jurchens, Mongolians and other ethnic groups, and the taste was salty.
Stinky mandarin fish
Huizhou cuisine is Huizhou cuisine, not equivalent to Anhui cuisine, mainly popular in Huizhou area and western Zhejiang, with strong local characteristics and profound cultural heritage, its main features are good at stewing, pay attention to fire, rarely stir-fry, and habit of ham with flavor, rock sugar fresh, good at maintaining the original taste. Many dishes are fueled by charcoal, and the original pot is served, which is simple and elegant, full of aroma and tempting appetite. Its representative dishes include ham stewed turtle, Huangshan stewed pigeon, stinky mandarin fish, Huizhou edamame tofu, Huizhou peach fat roast meat and so on. The late Ming Dynasty to the late Qianlong dynasty of the Qing Dynasty was the heyday of Huishang, whose footprints were several times all over the world, and Hui cuisine also accompanied the development of Huishang and gradually became famous.
Huizhou edamame tofu
Huizhou originated in She County, at the foot of the Huangshan Mountains, that is, the ancient Huizhou. Later, because the town of Tunxi on the banks of the Xin'an River became a distribution center for famous teas such as "Qi Hong" and "Tun Green" and native products such as Hui Mo and She Yan, the catering industry developed, and the focus of Hui cuisine gradually shifted to Tunxi. Hui cuisine is famous for cooking mountain rare game, Song Dynasty poet Mei Yaochen Shiyun: "snow day oxtail beaver, sand horseshoe turtle", that is, refers to the braised civet cat and stewed horseshoe turtle in Hui cuisine. Hui cuisine pays attention to the authenticity of ingredients, and takes the original ecological vegetables and rare wild game grown locally in Huizhou countryside as the main ingredients. For various representative dishes, there are unique cooking techniques, especially the selection of oil, the matching of dishes' colors, and the control of cooking heat. At the same time, Huizhou's various customs, etiquette, and seasonal activities have also effectively promoted the formation and development of Huizhou cuisine. In the Jixi folk banquet, the county seat has six large plates and ten bowls of fine dots and four, Lingbei has four plates and one pot, and Lingnan has nine bowls of six and ten bowls and eight.