Huizhou cuisine, originally referring to Huizhou cuisine, now refers to Anhui cuisine. It is the general name of Wannan cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine, and North Anhui cuisine represented by southern Anhui cuisine. Among them, the southern Anhui flavor is represented by Huizhou local cuisine, which is the mainstream and origin of Huizhou cuisine. Anhui cuisine uses Anhui specialties as its main raw materials and uses traditional folk cooking techniques to absorb the skills of other cuisines to prepare local dishes that are mainly salty and delicious. Anhui 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, highlight the original flavor, pay attention to firepower, and pay attention to food supplements. In terms of cooking methods, the main techniques are roasting, stewing, braising, steaming, and smoking. The main dishes include banquet dishes, five GUI, eight dishes, ten bowls, nine bowls, six bowls, eight bowls and twelve dishes, six pots, and popular dishes. The main famous banquets include Bagongshan Tofu Banquet, Bao Gong Banquet, Hongwu Banquet, etc.
Huizhou cuisine originated from ancient Huizhou in the Southern Song Dynasty. It was originally a local flavor of the Huizhou mountainous area. Later, it gradually spread to Jiangsu, Zhejiang, Fujian, Shanghai, Hubei, and other places, and even affected the ancient capital of Xi'an in the northwest. It is unique in Chinese cuisine. Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Su cuisine, Zhejiang cuisine, Fujian cuisine, and Hunan cuisine are among the eight major cuisines in China.
The cooking method of Anhui cuisine is to take local ingredients and win with fresh. Heidi is rich in rare wild game and fresh poultry, and local materials are used to make the dishes outstanding and fresh. The second is to make good use of heat, and fire is unique. According to the texture characteristics of different raw materials and the flavor requirements of the finished dishes, they are cooked with high, medium, and low fires.
The third is to be adept at cooking and stewing, with suitable intensity. In addition to the techniques of sautéing, stir-frying, simmering, frying, braising, broiling, roasting, and braising, they are especially famous for their cooking, stewing, smoked and steamed dishes. The fourth is to pay attention to nature and maintain the body with food. The raw materials of Anhui cuisine are rich in resources, excellent in quality, inexhaustible and inexhaustible. Huizhou has a mild climate and moderate rainfall. It has four distinct seasons and abundant products. It is rich in tea, bamboo shoots, mushrooms, fungus, chestnuts, yam, stone chickens, stone ears, turtles, eagle tortoises and other rare wild games, the famous "Qihong", "Tunlv" is a well-known specialty of Huizhou.
Anhui cuisine is good at cooking, stewing, and steaming, but less cooking and stir-frying, heavy oil, heavy color, and high firepower. Anhui cuisine inherits the tradition of the motherland with the same source of medicine and food and pays attention to food supplements, which is a major feature of Anhui cuisine.
The cooking techniques of Anhui cuisine include knife work, heat, and operation techniques. The heavy firework of Anhui cuisine is a traditional fine tradition. Its uniqueness is concentrated on the kung fu dishes that are good at cooking, stewing, fumigating, and steaming. It is used in different dishes. Different fire control techniques are an important indicator of the level of achievement of Huibang chefs. It is also the basic method for Anhui cuisine to form a unique style of crisp, tender, fragrant and fresh. There are about 50 common cooking techniques in Anhui cuisine in more than 20 categories, among which the most The characteristics of the Hui style are roasted, stewed, and smoked.