Ferns are one of the most popular wild vegetables in recent years. Its tender stems are fried with shredded pork, which is called shredded pork with dragon's paw. Dried bracken is easy to preserve and belongs to the raw materials used for many years. The fern powder extracted from fern roots by filtration, washing and precipitation is pure and delicious, and can be processed into foods such as fern powder jiaozi, fern powder tree and fern powder soup.
Natural wild pueraria lobata powder is also a kind of artificially extracted starch, which has been praised in history. Hong Zikai, a native of the Southern Song Dynasty, wrote a poem describing the gathering, making and eating of Ge Fen by Huizhou people: "Morning chickens are frosted and greeted in front of the village. Long hoes and short hoes pick kudzu vines, but the ice is full and the wind does not blow. Often, rice is cheap, but high vines are thick, and Julia helps. But when I smell wine, I am eager to swallow the sea. One piece is sweet and the other two pieces are crisp. The mountains are deep, the soil is thick, and the rain is sufficient. The creation is cleverly stored for the bad year. ...
Song and Ming started brick stoves, chopping wood and curling. As thin as sandalwood, as slippery as a chariot, as white as a face and as soft as skin. Cake bait is fine and thick. "("Pingzhai Anthology "Volume 6). The famous "three stones" in Huizhou cuisine: tremella, pheasant and grouper, are all famous products in Huizhou. Tremella grows on the cliffs above 800 meters above sea level, is nourished by rain and dew, absorbs the essence of heaven and earth and becomes a rare food. Famous dishes of Anhui People's Hotel, such as Stewed Chicken with Stone Ears, Old Duck Pot with Stone Ears, Tofu Pills with Stone Ears, etc. Thanks to the moisture of the stone ear.
Huang Yue, a poet in A Qing, once said in a poem: "Stone ears give birth to shady cliffs, and this taste is unique in the world." ("Zhai Yiji" (volume 10) sighs in the ear of quarrying). There are also many fresh and tender stone chickens in Shuixi Cave of Huizhou Mountain Canyon, which can be used to cook famous dishes such as braised stone chicken and steamed stone chicken. There is also a slow-growing grouper, which lives in the cool deep water of Shaxi, Huizhou. Its weight is no more than three Liang, its body length is no more than 15 cm, and its whole body has zebra stripes. The meat of grouper is thick and delicate, and it can be braised or steamed. There are many raw materials for Anhui cuisine, and the list is endless. Pure nature, original ecology and no pollution are the same characteristics.
Cook according to the ingredients and pay attention to the original flavor. Heavy oil, heavy color and heavy fire power always sound daunting. The "triple" is easy to make people ambiguous, greasy and thick, with more soy sauce and deep frying, which is not in line with modern people's consumption concepts and tastes. In fact, this is a one-sided understanding of Anhui cuisine by many people. Heavy oil mainly refers to paying attention to the variety of oil used and mastering the time and method of oil use; Paying attention to color means paying attention to the collocation and modeling of dishes. Some Anhui dishes are like a painting as a whole, with bloom in the plate. In addition, ham is used to enhance flavor, rock sugar is used to enhance freshness, and cooking wine or onion, garlic and ginger is used to remove fishy smell and attract fragrance, which makes the unique flavor of moldy vegetables more distinct. Reheating refers to the methods of quick frying with strong fire, deep frying with strong fire, flat cooking and slow stewing according to the requirements of different raw materials, so that the nutrients in food can be fully decomposed and absorbed by the human body. Looking at the essence through the phenomenon, "triple" is the manifestation of Anhui cuisine, and its essential feature is "original flavor", which is the most natural and scientific cooking method.