What are the representative dishes of Anhui cuisine? Anhui cuisine represents the classics in the classic cuisine.

The representative dishes of Anhui cuisine are as follows:

1, stewed turtle with ham.

The "sand horseshoe turtle" unique to Huizhou mountain area is used as the main material, and ham and ham bones are used as seasoning. After serving, the soup is mellow, the meat is rotten, and the skirt is smooth and fishy.

2. Braised civet cats.

With civet cats living in the mountains as the main ingredients, supplemented by pure pears and other raw materials, the dishes are golden in color, thick and bright in soup, thin and rotten in civet meat, fresh and sweet with a little salty taste, which is a treasure in winter dishes.

3. Stewed pigeon in Huangshan Mountain.

Pigeons are the main ingredients, supplemented by yam, a special product of Huangshan Mountain, and stewed in a charcoal casserole. Its soup color is innocent, pigeon meat is crisp and rotten, yam is fresh and fragrant, and the original flavor is not lost.

4. Steamed stone chicken.

The stone chicken in the mountain stream is the main material, supplemented by shiitake mushrooms, a special product of Huizhou mountain area. Vegetable soup is crystal clear and the meat is tender and delicious. Because the bowl is steamed, the original flavor is not scattered, and the fragrance is attractive.

5. Marinate fresh mandarin fish.

Fresh mandarin fish marinated in light salt water is the main material, supplemented by pork belly and bamboo shoots. The meat imported after Laicheng is tender, white and delicious, which is a famous traditional flavor in Huizhou.

Extended data:

The main characteristics of Anhui cuisine are: cooking methods are good at burning, stewing and steaming, frying and frying less, heavy oil, heavy color and heavy fire.

The formation of Huizhou cuisine is closely related to the unique geographical environment, humanistic environment and dietary customs of ancient Huizhou in the south of the Yangtze River. Huizhou's natural environment, with trees, ravines and pleasant climate, provides inexhaustible raw materials for Huizhou cuisine.

In Jixi, there are six large dishes and ten bowls of fine dishes in the county, four plates and one pot in Lingbei and nine bowls, sixty bowls and eight bowls in Lingnan.

References:

Anhui cuisine-Baidu encyclopedia