Slogan of Anhui Food Restaurant

Anhui cuisine is the main representative of Anhui cuisine and one of the eight major cuisines in China. Anhui cuisine originated in Shexian County and developed into "Hui Gang Chef" in Jixi. The popularity of Huizhou cuisine is accompanied by the prosperity of Huizhou merchants. During the Ming and Qing Dynasties, Huizhou merchants set foot in places where there were Huizhou restaurants. Huizhou cuisine can not be produced without the objective conditions provided by Huizhou, a special geographical environment. Because it is located in the transitional zone between the two climates, there is more rainfall, mild climate and particularly rich products. There are more than 1470 kinds of plants in Huangshan alone, many of which are edible. Wild animals live in mountainous areas, while Huizhou is a mountainous area, so there are more kinds. Delicacies, seafood and game constitute the uniqueness of the main seasonings of Anhui cuisine.

Wood shavings, mushrooms, flat shavings, fragrant shavings, black fungus, white fungus, day lily, etc. They used to be born in the wild and collected in the wild.

There are 274 species of wild animals in Huizhou, including 86 species of mammals and 2 10 species of birds. Pheasants, pheasants, frogs, raccoons and bears are all extremely delicious treasures. The style of Anhui cuisine is different from other cuisines. It is famous for cooking delicious food and game. Strict selection of materials, be fresh and tender, and never fill in the blanks. The production pays attention to the use of oil and has the characteristics of heavy color (soy sauce). Good at burning, stewing and steaming, with suitable shade. The technical characteristics of Anhui cuisine are as follows: first, it is good at exerting the taste of raw materials, that is, maintaining the original flavor; Second, ham is often used as seasoning, crystal sugar is fresh, and cooking wine is fishy and fragrant; Thirdly, when stewing and steaming, protein's water decomposes amino acids rich in umami flavor, and the organic acids decomposed from fat and the added cooking wine generate balsam, which is particularly fragrant and delicious. After Anhui cuisine went to the whole country, it still maintained the function of focusing on color and blending. It is a tradition to season Huizhou cuisine with ham, and making ham is also a popular family craft in Huizhou. Many people in China don't understand-"Jinhua Ham is in Dongyang and Dongyang Ham is in Huizhou". Ham-rich areas belonged to Huizhou or near the edge of Huizhou in ancient times, which was the place where Huizhou merchants first arrived and exerted influence.

Li Bai left a poem in Jinhua, "I heard that Jinhua Ferry is connected with 500 beaches in the east. He entered Xin 'an hand in hand on the first day of New Year's Day. "It can be seen that in the Tang Dynasty, people thought of Huizhou from Jinhua, and Jinhua and Huizhou were connected by water and inseparable.