Hui cuisine, which used to be the first of the eight major dishes, do you know which representative

Hui cuisine, which used to be the first of the eight major dishes, do you know which representative delicacies, and have you ever eaten these dishes?

Hui cuisine is one of the eight major cuisines, was named the first of the eight major cuisines in the Ming and Qing dynasties, from the representative cuisine spread in many regions, won the love of the people, Hui cuisine has a unique flavor, a wide variety, colorful, each dish adopts unique cooking skills, local materials to make exquisite dishes, Hui cuisine pays great attention to self-cultivation, Hui cuisine has a lot of representative cuisines, you know which kinds of representative cuisines, let's take a look at these Hui dishes, taste the food culture of Hui cuisine.

Silk taro is a famous dish in Anhui, is the most representative food of Hui cuisine, the selected taro itself is rich in protein and various trace elements, has certain benefits to the stomach, and also has a laxative and detoxification effect, this silk taro tastes very crisp and sweet, the color is also very bright, but can not eat more, otherwise it will be flatulent.

In recent years, crayfish has swept the country, the taste is very delicate, this spicy crayfish will taste fresh and spicy, the color is red and bright, it is the best food for street supper in summer, and the crayfish is high protein, low fat, and also helps to absorb, but when making spicy crayfish, choose the fresh and tender soft shell crayfish as much as possible, and the taste will be more delicious.

Braised grilled fish is a very delicious fish in Hui cuisine, the fish meat is tender, coupled with exquisite cooking techniques, it does not feel fishy smell, and the more you eat, the more fragrant it is, even the fish soup can also be eaten in rice, this dish is nutritious, and many nutrients in the fish supplement the needs of the body, just as Hui cuisine pays attention to health.

Pills are made of pork, sweet potatoes and starch into pills, which are relatively delicious in taste, and they feel tender and tender to eat, and the nutrition is particularly rich, so that you can always feel the deliciousness of this Hui dish, and Rappel has certain benefits for the body, so that you can fully feel what is the delicacy of Hui cuisine.

Hui cuisine is one of the most representative works of the eight major cuisines, has always been favored by people with its rich mouth, and there are a lot of attention to the ingredients, on the premise of health preservation, made into exquisite dishes, Hui cuisine tastes light, rich in nutrition for the body, and Hui cuisine has undergone countless changes so far, but the delicious taste has not changed.

1.Ham stewed soft-shelled turtle belongs to Hui cuisine, the main raw materials are soft-shelled turtle and ham, the taste is fresh and fragrant, the process is stewed, and the cooking difficulty belongs to the high-level. Soft-shelled turtle has a good blood purification effect, and regular eaters can reduce blood cholesterol, so it is beneficial to patients with hypertension and coronary heart disease; Soft-shelled turtles can also "make up for labor injuries, aphrodisiac, and greatly make up for the lack of yin"; It also has a certain auxiliary effect on tuberculosis, anemia, physical weakness and other diseases.

2.Huangshan stewed pigeon is a traditional famous dish of Huangshan in Anhui Province, which is stewed by taking Huangshan vegetable pigeon and Huangshan yam in water. The soup is fresh and fresh, the pigeon meat is crispy, and the yam is fragrant and refreshing.

This dish of pigeon meat is delicious, nutritious, easy to digest, and has the therapeutic effect of nourishing the brain and kidneys, and enhancing memory. The yam meat is soft and delicate, slightly sweet, rich in starch, and is often eaten as a nourishing vegetable. This dish is also a nourishing and fitness delicacy.

3.Tiger skin edamame tofu is fried from the special products of Tunxi and Xiuning in Anhui Province (made by special technology, with white hairs about 3 cm long). It is a very well-known traditional specialty dish in Huizhou, Anhui Province, and belongs to Huizhou cuisine - vegetarian food.

According to legend, it is related to Zhu Yuanzhang in the Ming Dynasty.

4.Stinky mandarin fish is a traditional famous dish, one of the representatives of Huizhou cuisine, originated in the Huizhou area of Anhui Province (Huizhou is now Huangshan City), popular in the Huizhou area. People who see it for the first time don't dare to put down the chopsticks, because the smell of the mandarin fish is not smelly, which makes people a little worried.

In fact, you don't have to worry at all, this is by no means the peculiar smell of the dish that changes its taste, this is the unique flavor of this dish, when you take a bite, you will be surprised to find that its taste is so delicious, this is the famous dish of Huizhou - stinky mandarin fish.

5.Double crispy pot is a traditional specialty dish that belongs to Hui cuisine. Pork belly and duck gizzard, cut with a flower knife, put in mushrooms, bamboo shoots, ham slices and other soups to boil; In addition, the pot is fried in oil and yellowed, and the soup is poured. Crispy and delicious.

Hui cuisine is indeed one of the eight major cuisines in China, and it pays the most attention to "firework", and it can be said that Huizhou cuisine has achieved the ultimate in firework.

Hui cuisine, originated in the Qin and Han dynasties, rose in the late Ming Dynasty, and the influence of Hui cuisine began to decline in the last years of Qianlong, mainly because of the heyday of Hui cuisine, from the rise of Huizhou merchants. Huizhou merchants have dominated China for nearly a hundred years, and Huizhou merchants are all over the world, but their roots are in Huizhou, so they are inseparable from the "dish", and they love to eat Huizhou cuisine, so there are Hui restaurants all over the country, and it also promotes the development of the Huizhou cuisine system.

Hui cuisine, like to take local materials, and the purpose of local materials is very clear, just one word "fresh", so Hui cuisine is generally guaranteed to be fresh, which is also a major feature of Hui cuisine. However, Hui cuisine pays the most attention to "firework", different raw materials, different textures, and different dishes have a clear distinction between high heat, medium heat, and low heat cooking. The braised Hui cuisine pays attention to the sugar color, and the requirements for "firework" are extremely harsh, and the fire is big, and the taste changes; The fire is small and the color is not dark, so Huicai uses wood as the main fuel to facilitate the control of the temperature of the fire.

Hui cuisine, in the aspect of fire work is very important, because Hui cuisine is good at burning, stewing, steaming, etc., which makes the fuel of Hui cuisine must be wood-based, because only wood can be burned, slow burning, warm stewing, and other traditional fuels, such as coal, etc., have defects in so many functions, so Hui cuisine can only use wood as the main fuel, and not only logs, but also charcoal as a supplement, which has a unique Huizhou cuisine fireworks. This also fully shows that Hui cuisine is the most particular about firework.

There are about five or six hundred kinds of traditional Hui cuisine, after years of inheritance and development, it has reached more than 3,000 varieties, but no matter how the Hui cuisine changes, its three major traditions of focusing on pyrotechnics, color and oil have not changed, so the Hui cuisine can become a famous cuisine that skillfully uses fire, has unique kung fu, is unique and self-contained.

Hui cuisine is famous for cooking mountain delicacies and game. According to the records of "Huizhou Mansion Chronicles", as early as the Southern Song Dynasty, the dishes made with the special products of the mountainous areas of southern Anhui "horseshoe turtle in the sand, oxtail civet in snow" have been famous all over the world. The production of Hui cuisine is exquisite, seasoned with flavor, "five flavors and hundred flavors" Li Bai once had a poem to praise:

It is said that Jinhuadu is connected to 500 beaches in the east. If it is good, it is difficult to do it. The ape roars and the streams meet, and the pine wind is cold in May.

He joined hands in the year and rocked the boat into Xin'an". The delicacy of Hui cuisine can attract the well-informed Li Bai to "rock the oar into Xin'an", indicating that as early as the Tang Dynasty, the delicacy of Hui cuisine was cherished by people.

Hui cuisine is good at burning, stewing, steaming, smoking, heavy fire, heavy oil and heavy color, the dish oil is thick and colorful, the soup is thick and thick, and the texture is crispy and rotten, and there is a saying that "eat Hui cuisine, you must be able to wait". Huizhou cuisine is often boiled in a charcoal stove, and the original pot is served on the table, which is full of fragrance, reflecting the simple and elegant style of Huizhou.

For a long time, Huizhou people have explored and mastered cooking techniques such as baking, roasting, burning, burning, boiling, simmering, marinating, stewing, stewing, steaming, pickling, dregs, sauce, etc., which have been continuously improved in the evolution and development of thousands of years, forming a unique cultural style of originality, fineness, extreme fresh and fragrant, and sour and spicy moderation. Hui cuisine tableware pots, plates, bowls are used simultaneously, the dish type is based on soup, soup and coolness, the food method is cold, hot and scald, the fresh mushroom, ham, dried bamboo shoots, sea rice, and soup are held simultaneously, and the color is used for soy sauce sauce and fried sugar, honey maltose and parallel, and the shape is chopped, sliced, combed, draped and fried, slippery, steamed, nourished and refined, forming a perfect cooking system and system of operation specifications.

Hui cuisine is characterized by heavy color, heavy oil, heavy fire, and is mainly braised in red. There are dishes such as stinky osmanthus fish, steamed stone chicken, and bamboo shoots from Wenzheng Mountain.

Pay the most attention to food supplements, pay attention to knife work and heat, pay attention to beauty and color, put into beautiful patterns, take good names, what dragon flying phoenix dance, good luck, all come this way.

Hui cuisine originated in the Tang and Song dynasties and developed in the Ming and Qing dynasties. Hui cuisine pays the most attention to heat, and is divided into three kinds of heat: large, medium and small. Secondly, pay attention to local materials, mainly burning, stewing, stewing and steaming. Famous dishes include braised civet cats and stinky mandarin fish.