Anhui cuisine is rich in raw materials, excellent in texture and inexhaustible. Anhui is located in the hinterland of East China, with mild climate, moderate rainfall, distinct seasons and rich products. Tea, bamboo shoots, mushrooms, fungus, chestnuts, yams, pheasants, stone fish, tremella, soft-shelled turtles, eagle turtles and civets are abundant in mountainous areas in southern Anhui and Dabie Mountains. The famous "Qi Hong" and "Tunlu" are world-famous Anhui specialties. The Yangtze River, Huaihe River and Chaohu Lake are important freshwater fish producing areas in China, which provide abundant aquatic resources such as fish, shrimp, crab, turtle, water chestnut, lotus root, lotus root and clam for Anhui cuisine. Among them, Yangtze River shad, Huaihe River fat king fish, Chaohu whitebait, hairy crabs and so on. They are all prestigious treasures; The vast Huaibei Plain, fertile Jianghuai and Jiangnan polder areas are rich in all kinds of grain and oil, fruits and vegetables, and livestock eggs, such as Dangshan crisp pear, Xiaoxian grape, Yang Guo dried moss, Dahe Toona sinensis bud, Xuancheng candied dates and Anqing soybean paste. This provides a good material foundation for the formation and development of Anhui cuisine.
There are more than 1000 traditional varieties of Anhui cuisine, and their flavors include the characteristics of the three local dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui, represented by Anhui cuisine, is the mainstream and birthplace of Anhui cuisine. Its main feature is that it likes to use ham as seasoning and the rock sugar is fresh. He is good at maintaining the original flavor and true taste of raw materials. The taste is mainly salty, fresh and fragrant, but sugar is not sweet. The flavor along the Yangtze River is popular in Wuhu, Anqing and Chaohu. He is good at cooking seafood and poultry, paying attention to knife skills and shapes, being good at seasoning with sugar, and being good at cooking, stewing, steaming and smoking. Its dishes are refreshing, crisp and mellow. The dishes along the Huaihe River are represented by the local dishes of Bengbu, Suxian and Fuyang in the Yellow River Basin. They are good at cooking techniques such as burning, frying and frying, and love to use wanluo and Chili to flavor and color. Their flavor features are salty, fresh, crisp, slightly spicy and refreshing, and they are rarely flavored with sugar.
Its overall style is: simple and elegant, original, crisp, tender, fragrant, fresh, suitable for shade, with the characteristics of rigorous selection of materials, unique fireworks, emphasis on food supplement, attention to original flavor, diverse dishes, and similarity between North and South Xian Yi.
The cooking techniques of Anhui cuisine, including knife-cutting, simmering and operation techniques, have always been a fine tradition, and its uniqueness is mainly reflected in the kung fu dishes that are good at cooking, stewing, smoking and steaming. The use of different cooking techniques for different dishes is an important symbol of the accomplishments of Anhui cuisine chefs, and it is also the basic means to form a unique style of crisp, tender, fragrant and fresh Anhui cuisine. There are about 50 cooking techniques commonly used in Anhui cuisine in 20 categories.
After nearly a thousand years of development, Anhui cuisine has not only a large number of famous dishes and delicious food, but also a number of famous shops. Such as Huangshan Anhui Cuisine Hall, Huaishang Restaurant, Hefei Hotel, Xiaoyao Restaurant, Luzhou Roast Duck Restaurant and Hefei Overseas Chinese Hotel; Jinshan Hotel and Huaihe Restaurant in Bengbu; Tongqinglou, Geng Fuxing, Ma Yixing (Hui) Hotel, Jinghu Hotel and Fugui Hotel in Wuhu; Anqing's Beijing-Tianjin Restaurant, Xinxing Restaurant and Jiangwanchun Bakery; Shanghai restaurant in Huaibei; Le Tong restaurant in Tongling; Huangshan Tunxi Anhui Cuisine Hall; Phoenix restaurant in Fuyang, northern Anhui restaurant in Bozhou; The Wang Ping Building in Quanjiao, etc.
The famous dishes are:
Fu Liji roast chicken ham stewed turtle marinated fresh mandarin fish ham stewed whip bamboo shoots snow roasted pheasant braised civet milk fat king fish Mao Feng smoked shad raw chicken.