What are the "10 famous dishes" in Anhui? How much did you eat? Netizen: Huibang cuisine is really marketer.

Huizhou cuisine originated in Huizhou in the Southern Song Dynasty. After the precipitation of time and the evolution of history, Anhui cuisine was finally formed, which is the general name of Anhui cuisine.

In 20 18, China Cuisine Association released the regional classic dishes of China cooking to the world for the first time, among which Anhui traditional dishes 10 were pushed to the world stage.

Next, Lazy Meow will tell you, what is this 10 Anhui famous dish? How many did you eat?

Bagong Mountain, located in Huainan City, Anhui Province, is the main activity place of Liu An, the king of Huainan in Han Dynasty. According to legend, Liu An, the king of Huainan, used spring water, tofu and brine from Bagong Mountain in Anhui Province to prepare an elixir of life. As a result, the elixir of life was not made, but tofu was invented unintentionally. Therefore, Bagong Mountain is also known as the birthplace of tofu in China.

Since it is a famous dish in Anhui, this tofu dish is indispensable. Different from ordinary tofu, the production technology of Bagongshan tofu is very particular. It must be made from mountain spring water and soybeans in Bagongshan area through a series of processes such as material selection, soaking, grinding, boiling and solidification. The finished Bagongshan tofu is as white as jade, fresh and tender in texture and much better in taste than ordinary tofu.

As far as the most poetic food in the world is concerned, I think Chinese food must rank first. Regardless of the composition of ingredients and the setting of dishes, the name of dishes alone can make people feel an oncoming cultural atmosphere. Old mussels are pregnant with pearls, a very classic Huizhou cuisine. The ingredients of this dish are ever-changing, including mussel shrimp, turtle quail eggs, turtle, mandarin fish balls and pigeon eggs.

In addition to the main ingredients, seven or eight kinds of auxiliary materials will be used, from soup making to ingredient making to cooking, plate loading and plate setting. Every step is very particular. It takes five hours to cook soup alone. At first glance, the finished dish served at the end is a work of art and tastes extremely delicious.

Hu Shi, a great writer, was born in Shangzhuang, Jixi, Anhui. When entertaining guests, he often takes the Yipin Pot in Shangzhuang as a must-order dish, and the guests are full of praise after tasting it. Over time, this dish spread slowly and was given a special name, Hu Shi Yipin Pot.

Hu Shi's tasting pot is a combination dish, which needs to be cut, added with soup and stewed many times, and the ingredients are layered on top of each other. Like a high-end pot, the ingredients can be as high as 6 layers. According to legend, Liang Shiqiu, the son-in-law of Jixi, made such an evaluation after tasting Hu Shi's first-class pot. "A big iron pot, almost two feet in diameter, with a layer of chickens and ducks, a layer of meat, oil and tofu, and an egg roll, and radish and vegetables below. It tastes great. "

Red taro with honey sauce is a traditional famous dish from Huaibei area of Anhui Province, and it is also a famous beet that often appears at local banquets in Anhui Province. The "red taro" in the name of the dish refers to the sweet potato with red hearts. In the cooking process, it is necessary to wash and peel the sweet potato first, cut it into two-pointed olives, then put it in rock sugar water and cook it with honey.

After the red taro is stewed on a small fire, the surface is covered with thick soup, one by one on the plate, put into a flower shape, and then poured with the original pot soup. Cooked red taro with honey juice, attractive color, translucent, sweet and fresh, meaning that life is sweeter.

For the food with the word "smelly" in its name, the first thing I think of is the stinky tofu in Hunan. In fact, in Huizhou, Anhui, there is also a traditional famous dish with the word "smelly" in its name-Huizhou stinky mandarin fish. At first glance, the name of this dish is real, which makes people want to be blacklisted. But a careful understanding is actually a rare delicacy.

It is called "smelly" mandarin fish because the mandarin fish used in this dish is not fresh mandarin fish, but pickled mandarin fish. Slightly fermented mandarin fish will have a special fishy smell, but this is also its characteristic. After the mandarin fish marinated in salt or gravy is cooked in hot oil, the fishy smell will disappear and be replaced by fresh fragrance.

Burning fish originated from Anhui cuisine (along the Yangtze River) and was "roasted" by local smoking technology. This dish is mainly based on herring. After washing the fish, marinate it for about 1 hour, and then smoke its surface until it turns yellow. Smoked fish, seasoned and stewed in a pot.

In the cooking process, grilled fish will use many processes such as pickling, smoking, marinating and stewing. The fish baked after the oven has a unique smoky smell, and the fish is fragrant. A bite is tender and tender, and it tastes better with vinegar. According to legend, after Zhu Yuanzhang, the great ancestor of Ming Dynasty, tasted it, he once praised it specially: "The area around Luosi Bay is beautiful, and Xianweng's hometown is delicious. Chunxiang grilled fish is absolutely unique, and Jiangnan cuisine is the first. "

Li Hongzhang chop suey is a famous dish originated from Hefei, Anhui Province, which was founded in Guangxu period of Qing Dynasty and was closely related to Li Hongzhang, a famous minister in the late Qing Dynasty. According to legend, when Li Hongzhang visited the United States, he hosted a banquet for guests at the embassy. Because Chinese food is delicious, it is quickly swept away. The chefs mixed the leftovers from cooking to make a dish. Unexpectedly, the guests were very satisfied after tasting and asked about the name of the dish. Mistakenly labeled them as "Li Hongzhang's Chowder".

This dish is made of a variety of ingredients, including chicken, sea cucumber, fish belly, squid, ham, gluten, mushrooms, bamboo shoots and so on. It's kind of a hodgepodge. Because there are many ingredients selected, the preparation of this dish is particularly important. The hodgepodge cooked by Li Hongzhang is salty, delicious, mellow and not greasy.

Chicken with salt and pepper is a special dish in Wuhu, Anhui Province. In the cooking process, the whole chicken needs to be boned first, and then the eight-treasure stuffing, mainly glutinous rice, is put into the chicken belly. After steaming, press hard to make the chicken and the eight-treasure stuffing stick together better.

The steamed chicken is first coated with a layer of egg liquid, then coated with a layer of bread crumbs, fried in an oil pan until golden brown, cut into pieces, and served on a plate. It is usually served with Chili oil and salt and pepper. Take a bite of the chicken with sticky rice on it. Crispy skin and crisp meat. The combination of meat flavor and rice flavor is very delicious.

In Huoshan area, Lu 'an, Anhui Province, every early winter, people go to the market to buy fresh whole sheep or semi-sheep, and hang mutton slices at home to dry. After air drying, the process of "air drying" is completed until the moisture in the mutton is completely lost, the surface is dark sauce-colored, and the meat shrinks and hardens. The mutton thus obtained is called Huoshan air-dried sheep.

Eating air-dried mutton in Huoshan is generally used for stewing meat or making hot pot ingredients. Cut the mutton into small pieces and stew it in a pot, or rinse it in a hot pot. It tastes good, especially in cold winter.

When it comes to Farewell My Concubine, I believe the first thing that comes to mind is Chen Kaige's film. In fact, it is also a traditional famous dish from Xiaoxian County, Anhui Province. Farewell My Concubine was originally named Dragon and Phoenix Stewed, in which the dragon refers to the tortoise and the phoenix refers to the pheasant. Now this dish is mainly composed of soft-shelled turtle and chicken, which just corresponds to the "turtle" and "chicken" in the name of the dish.

Farewell My Concubine is a soup. It looks delicious and tastes delicious. Chicken and nail fish are also stewed crisp and rotten, and they are extremely fresh and tender in one bite. It can be said that it is a very hard dish in the banquet, with noodles.

Learn from laziness.

The above-mentioned 10 dishes, Bagongshan tofu, old clam Huai Zhu, Hu's yipin pot, red taro with honey sauce, Huizhou stinky fish, roasted fish, Li Hongzhang chop suey, pepper chicken, Huoshan air-dried sheep and Farewell My Concubine, are all very famous representative works of Huizhou cuisine. After reading it, I believe everyone will sigh like me. Huibang cuisine is really delicious and deserves to be included in the eight major cuisines.