Anhui cuisine
Anhui cuisine is known for its use of wild herbs, from both the land and the sea, and simple methods of preparation. Braising and stewing are common cooking techniques. Frying and stir frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine consists of three styles: the Yangtze River region, Huai River region, and southern Anhui region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available. Anhui cuisine is heavily associated with tofu, with Chinese folklore crediting the creation of tofu to the Han dynasty prince Liu An who hailed from Shou County (dubbed the "hometown of tofu"). According to Chinese legend, stinky tofu was created by Anhuinese scholar Wang Zhihe who sold his product in Beijing to make a living after failing the imperial examination. Anhui is the home of hairy tofu where it is a popular snack.
notable dishes in Anhui cuisine
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Tiger skin Mao tofu
"Mao tofu" is a traditional Chinese dish of Huizhou. The tofu is artificially fermented, and a white fur (white hyphae) is grown on the surface. Therefore, the "hairy tofu" tofu is decomposed into various amino acids in the fermentation. The taste is more delicious than ordinary tofu. "Tiger skin mao tofu" is named after the tiger's skin stripes after being fried.
2. Baogong tilapia
Baogong fish was originally called "red crispy river tilapia". The tilapia produced in Baohe is black on the back and is called "Baogong fish". When Chairman Mao Zedong inspected Anhui in 1958, the famous chef Liang Yugang made a dish of red crispy tilapia for Chairman Mao, which was highly appreciated. This dish is cold dish, the fish is seasoned with vinegar and the small fire for a long time, the bones are tender, and the aftertaste is endless.
3. cao cao chicken
Also known as "Xiaoyao Chicken". Hefei famous dishes. According to legend, Cao Cao’s squadron, Zhangzhou Xiaoyaojin, was busy with military and political affairs, overworked, and bedridden. During the treatment, the chef added traditional Chinese medicine to the chicken according to the doctor’s prescription. After cooking, the condition of the Cao Cao became better and better after eating. Eating this kind of chicken, this dish spreads and is called "Cao Cao Chicken". It must be made of about 1000 grams of chicken, dried and dried after slaughtering. It is fried in a braised soup made of more than 20 kinds of traditional Chinese medicine and spices, and then stuffed into the original juice brine tank. Its skin is yellow and crisp, and the meat is white and tender, which is different from roast chicken and pheasant.
4. Broiled Peach Blossom
Siniperca chuatsi
It is one of the famous specialty dishes of Huizhou. It is originally known as Stone Siniperca Chuatsi. It is the most plump when the peach blossoms are in full bloom, hence the name Peach Blossom Siniperca Chuatsi. These small fish often swim in the clear creeks of the mountains, the color is similar to the color of the cobblestones in the stream, so it is also known as stone siniperca chuatsi.
5. Huizhou yuanzi
It is one of the authentic Anhui cuisines. It originated from Xixian County, also called "fine sand fried meat". It has been spread around 200 years ago. This dish is cooked with fat meat, orange cake, candied dates and green plum. Stir in white sugar and sweet-scented osmanthus, and make a small round stuffing. Then mix with eggs, fat mud, wet starch, fried rice, and mix with water and wet bread into a round shape, shaped like a table tennis ball, fried After being cooked, it is made of marinade made of white sugar and red-green silk. The finished granules are well-proportioned and golden in color. The outer layer is crispy and the filling is sweet and delicious. It is a popular dish.
6. li hongzhang hodgepodge
It is a famous dish of Hefei. According to legend, during his visit to the United States, Li Hongzhang once hosted a banquet for American guests. Because Chinese food is delicious and popular. Li immediately ordered the chef to add dishes, but the main dish had been finished. The chef had to mix the remaining seafood and other ingredients into the pot, and cook it to the guests. The foreign guests tasted it and asked the name of the dish. Li used Hefeiese to say: "hodgepodge". Since then, the "hodgepodge" has spread in the United States, and Hefei urban and rural areas have followed suit and become famous dishes. The main raw materials are sea cucumber, fish belly, squid, magnolia, yuba, chicken, ham, egg yolk cake, pigeon egg, pig liver, scallop, mushroom, salted duck egg yolk, spinach, chicken soup, etc.. It is mellow and delicious, fresh and salty.