Hui cuisine is Anhui cuisine, according to the "Huizhou cuisine standardization system table", the scope of traditional Huizhou cuisine has been expanded, and Huizhou cuisine is officially represented by southern Anhui cuisine, Anhui Jiang cuisine, Hefei cuisine, Huainan cuisine, and northern Anhui cuisine. Among them, the flavor of southern Anhui is represented by Huizhou local cuisine, which is the mainstream and origin of Huizhou cuisine. With Huizhou specialties as the main raw material, on the basis of the use of traditional folk cooking techniques, absorb the strengths of other cuisines and cook local dishes with salty and umami flavor.
Hui cuisine has a rich cultural heritage and is one of the eight famous cuisines in the country. Its main flavor characteristics are mainly salty and fresh, highlighting the original taste, paying attention to fire skills, and paying attention to food supplements. In terms of cooking methods, it is mainly based on the skills of burning, stewing, stewing, steaming, and smoking. The main dishes are banquet dishes, five dishes, eight dishes, ten bowls, and nine bowls.
Six, eight bowls and twelve plates, six large pots, public and vegetables, etc. The main famous banquets are Bagong Mountain Tofu Banquet, Bao Gong Banquet, Hongwu Banquet and so on.
Huizhou cuisine originated in the Southern Song Dynasty of ancient Huizhou, was originally the local flavor of Huizhou mountainous area, in the long years, after the hard work of the famous chefs of the past dynasties, eclectic, especially after the liberation, the exchange of famous chefs in the province, inheritance and development, Huizhou cuisine has gradually emerged from the mountain township flavor of Huizhou region, and now it has concentrated the flavor of all parts of Anhui, famous dishes, and gradually formed a famous cuisine that is elegant and vulgar, suitable for the north and south, unique and self-contained.
Later, it gradually spread to Jiangsu, Zhejiang, Fujian, Shanghai, Hubei and other places, and even affected the ancient capital of Xi'an, which is unique in Chinese cuisine, and is listed as one of the eight major cuisines in China along with Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Suzhou cuisine, Zhejiang cuisine, Fujian cuisine and Hunan cuisine.
Coverage. Countless products provide unlimited space for Anhui taste, Hui people are good at taking local materials, mountain delicacies, poultry and river fresh are excellent ingredients, which derives different flavor characteristics in various parts of the province.
Northern Anhui cuisine makes good use of beef and mutton, with the rough and crispy of the north; Huainan cuisine is represented by tofu dishes, which has a long history; Hefei vegetables mostly use livestock and poultry, and there is no lack of river fresh and lake fresh; Wanjiang cuisine is also fresh, based on the flavor of food along the river; Southern Anhui cuisine is good at cooking mountain delicacies, which is the mainstream and origin of Huizhou cuisine.
The major genres of Huizhou cuisine are beautiful and beautiful, and they jointly create a wonderful taste system of Huizhou cuisine. Since ancient times, there have been business cards of delicious and long-lasting food in all parts of Jianghuai.
Cuisine specialty. In terms of the cooking method of Hui cuisine, one is to take local materials and win with freshness. Huidi is rich in mountain delicacies, wild game, river fresh poultry, local materials make the local characteristics of the dishes outstanding and ensure freshness. The second is to make good use of fire, and the fire is unique. According to the texture characteristics of different raw materials and the flavor requirements of the finished dishes, they are cooked over high heat, medium heat and low heat. The third is to be adept at stewing, and the shade is appropriate. In addition to the techniques of exploding, stir-frying, boiling, frying, stewing, boiling, roasting, and boiling, it is especially famous for roasting, stewing, smoking, and steaming dishes. Fourth, pay attention to nature and nourish the body with food. The raw materials of Hui cuisine are rich in resources, excellent in texture, inexhaustible and inexhaustible. Huizhou area has a mild climate and moderate rainfall, four seasons are distinct, abundant products, rich in tea, bamboo shoots, mushrooms, fungus, chestnuts, yams and stone chicken, stone fish, stone fungus, soft-shelled turtle, eagle turtle and other mountain delicacies, famous"Qi Hong"、"Tun green"It is a well-known Huizhou specialty.
Hui cuisine is good at burning, stewing, and steaming, while there are few fried and stir-fried vegetables, heavy oil, heavy color, and heavy fire. Hui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Hui cuisine. Braised in Hui cuisine is a large category, and the "red" of braised is manifested as sugar color, which has strict requirements for fire power. The oil used for stir-frying is self-sown rapeseed oil, and a large amount of wood is used as fuel. The traditional heavy oil, heavy color, and heavy fire power have the special conditions of Huizhou.
When Hui cuisine goes to the whole country, it still maintains heavy color: the power of color matching; Heavy oil: the power of seasoning; Heavy fire work: the work of quenching and tempering. Such as old or young, hard or soft, knotted or loose, etc. It is traditional for Hui dishes to be seasoned with ham. Making ham is also a popular home technique in Huizhou.
Classics. There are five or six hundred varieties in the history of Hui cuisine, and after selection, consolidation and innovation, there are now more than 3,000 new and old varieties. Its most representative dishes are: pickled fresh mandarin fish (stinky mandarin fish), Wenzheng mountain bamboo shoots, Huizhou edemic tofu, Huizhou steamed chicken, Hu's Yipin pot, Wuwei smoked duck, Maofeng smoked white fish, fried shredded shrimp, Fuliji roast chicken, Li Hongzhang's hodgepodge, Sanhe crispy duck, baogong fish, Wu Wanggong goose, camellia balls, Wang Yixing roast duck, Bagongshan tofu, fat kingfish in milk sauce, white jade dumplings in clear soup, Huai kingfish stewed tofu and other famous dishes.
The developed dishes are: family portrait, phoenix returning to the nest, fried eel paste, bayberry balls, sand crucian carp, silver bud pheasant, braised paddling, five-color hydrangea, three shrimp tofu, jade shrimp, braised roast, fried pork with fermented bean curd, snow reflecting red plum, roasted bamboo shoots with ham, squirrel yellow croaker, casserole duck wonton and so on. Nowadays, Hui cuisine still retains traditional delicacies such as Yipin pot, knife plate incense, pickled fresh and stinky mandarin fish, tiger skin hairy tofu, bamboo shoots, stewed soft-shelled turtle with ham, steamed stone chicken (i.e. stone frog), bayberry balls, phoenix stewed peony, lotus leaf steamed pork, green snail stewed duck, and neutralization soup.
How to make it: The cooking techniques of Hui cuisine, including knife work, heat and operation technology, the heavy fire work of Hui cuisine is a fine tradition, its uniqueness is concentrated in the kung fu dishes that are good at burning, stewing, smoking, steaming, different dishes use different fire control technology is an important symbol of the depth of Hui Bang chef's attainment, and it is also the basic means that Hui cuisine can form a crispy, tender, fragrant and fresh unique style, and there are about 50 kinds of cooking techniques commonly used in Hui cuisine, among which the most embodying the characteristics of Hui style is slippery burning, braising and simmering and raw smoking.
Hui cuisine has been inherited from the Southern Song Dynasty to the present, and it is the soil of Anhui that continues to provide energy, and it is also derived from the vitality of Anhui people. Today's Hui cuisine, in the mountains, rivers and lakes of Huidi, has formed a rich and unique taste system. In the distant past, there is an endless future.
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