What are the general characteristics of Chinese Anhui cuisine?

Anhui cuisine uses natural ingredients and pays attention to the original ecology. The ingredients of Huizhou cuisine pursue natural qualities and original shapes and flavors. They come from the mountains, forests, rivers and streams of Huizhou, and are natural, ecological and pollution-free. For example, there are many varieties of bamboo shoots in the mountains and forests. The delicious ones include swallow bamboo shoots, Jiangnan bamboo shoots, golden bamboo shoots, water bamboo shoots, barley yellow, wheat yellow, wood bamboo shoots, etc.

Fern is one of the most popular wild vegetables in recent years. Its tender stems are stir-fried with shredded pork, which is called dragon claw shredded pork. After drying, it is made into dried bracken, which is easy to store and is a long-lasting vegetable. The raw material used in the year; the fern powder extracted by filtering, washing and precipitating the fern root, has a pure taste and can be processed into fern powder glutinous rice balls, fern powder trees, fern powder soup and other foods.

Natural wild arrowroot powder is also a kind of artificially extracted starch. It has been praised in history. Hong Zikui, a man from the Southern Song Dynasty, wrote a poem to describe the collection, production and consumption of arrowroot powder by Huizhou people: "The morning rooster has not yet come and the road is blocked by frost. I send greetings from the front village to the back village. I go to pick kudzu in a long bonfire and a short bonfire. My beard is full of ice and there is no wind. I don't care about the cheap rice for many years. The tall vines are thick and the leaves are green and sparse. But I am thirsty for wine. If you want to swallow the sea, you will be happy with the two slices. The mountains are deep and the soil is thick with rain and dew, and the creation is cleverly stored in the bad years...

The fire bricks are burned in the furnace, and they are peeled and pounded as thin as ice kettles. The nuts are as smooth as wild rice, as white as human face and as soft as skin. Use powdered rice as needed, and use the refined rice as the cake bait." (Volume 6 of "Pingzhai Wenji"). The famous "three stones" in Huizhou cuisine: stone fungus, stone chicken, and grouper are all famous products of Huizhou. Stone fungus grows on cliffs with an altitude of more than 800 meters. It is moistened by rain and dew and absorbs the essence of heaven and earth, becoming a rare food. The famous dishes of Anhui Renjia Hotel include stewed chicken with stone fungus, stewed stone fungus old duck, and stone fungus tofu balls, all of which benefit from the moisture of stone fungus.

Huang Yue, a man of the Qing Dynasty, once wrote a poem praising it: "The stone ear grows on the cliff, which is unique in the world." ("Sigh on the Stone Ear" in Volume 10 of Yi Zhai Ji). In the Shuixi Cave in the high mountain canyons of Huizhou, there are also many chickens with fresh and tender meat, which can be used to cook famous dishes such as braised chicken and steamed chicken. In the cool and deep waters of Huizhou's sandy rivers, there is also a slow-growing grouper. It weighs no more than three taels at most, is no more than 15 centimeters long, and has zebra stripes all over its body. Grouper meat is thick and delicate and can be braised or steamed. There are many more raw materials for Anhui cuisine, too numerous to mention. Purely natural, original ecology, and pollution-free are its unique characteristics.

Cook according to the ingredients and pay attention to the original flavor. Heavy oil, heavy colors, and heavy fire skills always sound daunting. The "triple" can easily lead to ambiguity. Heavy oil, lots of soy sauce, and deep-frying are not in line with modern people's consumption concepts and tastes. In fact, this is many people’s one-sided understanding of Anhui cuisine. Heavy oil mainly refers to paying attention to the combination of oil varieties and mastering the time and method of using oil; heavy color refers to paying attention to the color matching and shape of dishes. Some Anhui dishes are like a painting as a whole, and the dish is like blossoming flowers. bloom. In addition, ham is used as seasoning, rock sugar is used to freshen it, cooking wine or onions, garlic, ginger, etc. are used to remove the fishy smell and introduce fragrance, so that the unique flavor of the musty vegetables is more distinct; heavy fire skill refers to using high heat and rapid frying according to the requirements of different raw materials. Methods such as deep-frying, steaming, and simmering can fully decompose the nutrients in the food and facilitate the body's absorption. Looking at the essence through phenomena, "triple" is the expression of Anhui cuisine, and its essential feature is "original flavor", which is the most natural and scientific cooking method.