anhui food
hu shi yi pin pan, also known as jixi yipin pot, reunion pot, yipin pot, originated from shangzhuang, jixi county, anhui province. salty and spicy, fresh and delicious. now jixi yipin pot has become a representative dish of anhui cuisine. after the literati liang shiqiu tasted “yi pin pan”, he praised the dish.
more than 200 years ago, the fishmongers along the yangtze river were transported to the mountainous areas of huizhou in the winter when they were winter. on the way to prevent the fresh fish from deteriorating, a layer of fish was sprayed with a layer of light salt water, often flipping up and down. when arriving in huizhou for seven or eight days, the fish gills are still red, the quality has not changed, but the epidermis exudes a special smell like smell and non-smelting, but after washing, it is slightly fried by hot oil. after fine fire cooking, not only the stench is rather delicious, and it has become a popular dish.
“farewell my concubine” is an anhui-style dish based on soft-shelled turtles and hens. it is also a traditional dish in xuzhou, jiangsu. "overlord" nailfish, "虞姬" refers to chicken. because the creation idea of "farewell my concubine" dishes is related to xiang yu and yu ji, plus the "don'" and "ji" in the name of the dish and the "鳖" and "chicken" in the main ingredient (the common name of the turtle) it adds a deep meaning to this dish. this dish is famous for its chic shape, delicious taste, smooth taste and mellow soup. when people taste this dish, they will also think of the heroic and sorrowful grievances of chu bawang.
蚌埠, located on the bank of the huaihe river, named after the abundance of river otters, the river is pregnant, also known as zhucheng. according to historical records: in the early years of the eastern han dynasty, yuan shujun was in the jianghuai area. because the army had no food, he had to hunger for hunger. hundreds of thousands of troops can feed on the meat, and the river can be imagined. "lao xiu huai zhu" is a famous dish. it is a kind of dish that is cooked with chopped meat and cut into shrimp pill, and then with clear soup and river fresh taste.
in huoshan, all restaurants can eat “huoshan dried mutton”: there are “air-dried mutton pots” hackers in ordinary restaurants; in star-rated restaurants, there are also “dry-pot dried mutton” faces. this kind of dish made with air-dried mutton is made of sauce purple, fleshy and crisp, dry and mellow, and the food is quite aftertaste.
the salt and pepper rice chicken is a traditional dish of wuhu. it is different from the general babao chicken. it is characterized by the use of a knife to make the whole chicken out of the bone. the glutinous rice-based babao stuffing is poured into the chicken belly, and it is pressed after steaming. the chicken and the eight treasures are glued together, and then the egg liquid is coated and the bread crumbs are fried. after the cooked, the knife is changed into a chicken-shaped plate. the chicken pieces are stuck with the “eight treasures”, the skin is crispy and the meat is crispy. it is full of flavor and thick, with chicken in the rice and rice in the chicken.
li hongzhang's chowder belongs to the authentic "hefei famous dish". different from the general chowder, “li hongzhang miscellaneous” uses chicken as the main ingredient, and is prepared by mixing sea cucumber, oily fish belly, and water-salted squid, and is made of a variety of raw materials. not greasy, salty and delicious.
anhui province along the yangtze river, good at smoking technology, "fire drying" is another name for the local smoke law. this dish is made from large green fish and cut into pieces. after pickling, smoked and halved, the fish is tasteful, tender and slightly crispy. it has a smoky aroma and is decorated with vinegar.
honey sauce red glutinous rice is characterized by “single stew, single simmer” and is the local flavor of anhui huaibei. it is a famous beet with good color, fragrance, taste and shape in anhui.
tofu originated in the huainan area of anhui province and has a history of more than 2,000 years. the best quality of tofu is in the huai nan bagong mountain area, which is called “bagongshan tofu”. this tofu is made from pure soybeans and is made from the spring water of bagong mountain. bagongshan tofu is crystal clear, white like jade plate, tender if fat, fine texture, fresh and smooth, no yellow pulp water, no loose. the color of the dish is golden, the outside is crisp and tender, and the taste is delicious.