Anhui cuisine[Huī cài] is the general name of Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine, and North Anhui cuisine represented by Huizhou cuisine. Anhui cuisine is representative of the local dishes of Huizhou with the flavor of southern Anhui. It is the mainstream and origin of Anhui cuisine.
Anhui cuisine uses Anhui specialty products as the main raw material and uses traditional folk cooking techniques to absorb the skills of other cuisines to prepare local dishes that are mainly salty and umami.
Anhui cuisine has a rich cultural background 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.
The cooking methods are mainly roasting, stewing, braising, steaming, smoking, and other techniques.
The main dishes include banquet dishes, five bowls, eight dishes, ten bowls, nine bowls, six bowls, eight bowls, twelve dishes, six pots, and popular dishes. The main famous banquets include Bagongshan Tofu Banquet, Bao Gong Banquet, Hongwu Banquet, and so on.
Anhui cuisine originated from the ancient Huizhou in the Southern Song Dynasty. It was originally the local flavor of the Huizhou mountainous area. In the long years, through the hard work and eclectic creation of the famous chefs of the past generations, especially after the liberation, the famous chefs in the province have exchanged ideas, inherited, and developed. Anhui cuisine has gradually emerged from the mountain and rural flavors of Huizhou. Nowadays, it has concentrated the special flavors, famous delicacies, and delicacies from all parts of Anhui, and has gradually formed a well-known Lai family that enjoys both taste and popularity, and is unique and self-contained. . Later, it gradually spread to Jiangsu, Zhejiang, Fujian, Shanghai, Hubei and other places, and even affected Xi’an, the ancient capital of the Northwest. Hunan cuisine ranks among the eight major cuisines in China.
Anhui cuisine is good at cooking, stewing, and steaming, but less cooking and cooking, heavy oil, heavy color, and heavy firework. Anhui cuisine inherits the tradition of the motherland’s medicine and food with the same origin and pays attention to food supplements. This is a major feature of Anhui cuisine.
The cooking techniques of Anhui cuisine include knife, heat, and operation techniques. The heavy firework of Anhui cuisine is a traditional fine tradition. Its uniqueness is embodied in kung fu dishes such as cooking, stewing, fumigation, and steaming. It is used in different dishes. Different fire control techniques are important signs of the depth of the chef’s accomplishments in Anhui cuisine. They are also the basic means by which Anhui cuisine can form a unique style of crisp, tender, fragrant and fresh. The Hui-style features are steamed, braised, stewed, and raw smoked.