What are the main features of Hui cuisine? What are the characteristics of Hui cuisine?

There are more than 1,000 kinds of traditional varieties of Hui cuisine, and its flavor includes the characteristics of three local dishes in southern Anhui, along the river and along the Huai. Southern Anhui is represented by the dishes of Huizhou region, is the mainstream and origin of Huizhou cuisine, its main characteristics are that it likes to use ham to accompany the flavor, to rock sugar to enhance freshness, good at maintaining the original taste of raw materials, true taste, the taste is salty, fresh, fragrant, put sugar does not feel its sweetness. The flavor along the river prevails in Wuhu, Anqing and Chaohu areas, and is good at cooking river fresh and poultry, paying attention to knife skills, paying attention to shape and color, being good at flavoring with sugar, and being good at burning, stewing, steaming and smoking skills, and its dishes have the characteristics of refreshing, crisp and tender, fresh and mellow.

Along the Huai cuisine is the Yellow River Basin of Bengbu, Suxian, Fuyang local cuisine as a representative, good at burning, frying, boiling and other cooking techniques, love to use coriander, chili pepper seasoning color, its flavor characteristics are salty, fresh, crispy, slightly spicy, refreshing, rarely seasoned with sugar.

The overall style of Hui cuisine is elegant and simple, original, crispy and fragrant, and the shade is appropriate, and has the common characteristics of rigorous material selection, unique fire work, paying attention to food supplements, paying attention to the original taste, diverse dishes, and suitable for the north and south. 、

Hui cuisine is represented by the local cuisine of the three regions along the river, along the Huai and Huizhou. It is characterized by simple selection of materials, paying attention to fire skills, mellow taste, and maintaining the original flavor. Hui cuisine is famous for cooking mountain and sea delicacies, as early as the Southern Song Dynasty, "horseshoe turtle in the sand, oxtail fox in the snow", is the famous dish at that, its cooking method is good at burning, stewing, stewing.

1. Hui cuisine is good at burning, stewing, and steaming, while there are few fried and stir-fried dishes, heavy oil, heavy color, and heavy fire. Hui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Hui cuisine.

2. Hui cuisine, because braised is a large category, and the "red" of braised is manifested in the sugar color. The requirements for fire power are demanding. Stir-fry oil is self-grown and self-pressed rapeseed oil and uses a lot of wood as fuel

There is a warm stew of charcoal fire, a rapid burning of firewood, and a slow burning of tree blocks, which is more exquisite. The traditional heavy oil, heavy color, and heavy fire power have the special conditions of Huizhou.

3. When Hui cuisine goes to the whole country, it still maintains heavy color: the power of color mixing; Heavy oil: the power of seasoning; Heavy Fire Gong:

Quenching and tempering. Such as old or young, hard or soft, knotted or loose, etc. It is traditional for Hui dishes to be seasoned with ham.

Making ham is also a popular home technique in Huizhou.

1. Hui cuisine pays attention to the original taste, and the taste is peaceful. This kind of taste is widely adapted, whether it is east, west, north and south, or domestic and foreign, it can be accepted, and has a wide range of consumer groups;

2. The main cooking methods of Hui cuisine are burning, steaming, stewing, and stewing. On the one hand, the nutrients are not easy to be lost during the cooking process, and on the other hand, the nutrients of the dishes are most easily absorbed by the human body, which is in line with the modern dietary concept;

Third, the cultural heritage of Huizhou cuisine is rich. The era of eating well has passed, and now the food culture has entered the level of cultural consumption, which provides a unique development space for Hui cuisine;

Fourth, Hui cuisine pays attention to food supplement and health preservation. Food health preservation is the common pursuit of many cuisines, but the food supplement of Hui cuisine is unique. The dietary supplement of Hui cuisine inherits and carries forward the long and unique food health preservation of the motherland and the tradition of "medicine and food are of the same origin, and medicine and food are equally important" in traditional Chinese medicine, which is different from the "medicinal diet" cooked with medicinal herbs in the dishes;

Fifth, Hui cuisine advocates nature. The raw materials of Hui cuisine are natural, the ham is flavored, the rock sugar is fresh, and the soybean paste is made, which just meets the consumption needs of modern people who advocate green diet.

Hui cuisine is one of our famous eight cuisines, Hui cuisine is popular and loved by people because of its deliciousness, and its characteristics are mainly as follows.

First, Hui cuisine pays great attention to heavy oil, heavy color, and heavy fire. First of all, there are two main ways to say the heavy oil of Hui cuisine, one is that the cooking of Hui cuisine is heavier, the reason is that many raw materials of Hui cuisine are wild vegetables and vegetables, so the cooking process will consume a lot of oil, so more oil should be put in; There is also a saying that attaches great importance to the selection of oil varieties, because there are many varieties of oil used in the cooking of Hui cuisine, such as soybean oil, tea oil, peanut oil, etc., so it is very heavy oil. Speaking of heavy color, as the name suggests, it is to pay attention to the color of Hui cuisine, which includes the importance of the color of raw materials before cooking Hui cuisine, and the importance of color during the cooking process.

Finally, let's talk about heavy fire power, in fact, whether it is Hui cuisine or other cuisines, it is an aspect that needs to be paid great attention to, because when cooking different dishes, it is necessary to pay attention to the grasp of the heat.

Second, Hui cuisine is very particular about the selection of raw materials. In Hui cuisine, many of its raw materials are mountain delicacies and native products, in the selection of mountain vegetables and vegetables, including bamboo shoots, shiitake mushrooms, fungus, vetch, etc., in the game there are turtle doves, stone chickens, etc., of course, we often eat chicken, duck, fish and fruits and vegetables are also the main raw materials selected by Hui cuisine.

Third, the cooking techniques of Hui cuisine are very particular. Whether it is Hui cuisine or other cuisines, it is very important to pay attention to the skills and techniques of cooking, frying, frying, boiling, stewing, etc., are all processes that need to be paid attention to.

Fourth, Hui cuisine is closely linked to culture and has rich connotations. For example, tiger skin hairy tofu has a connection with Zhu Yuanzhang, the founding emperor of the Ming Dynasty.

In short, the characteristics of Hui cuisine can be described in 8 words. That is, "mild corruption, heavy salt"! Why?

Because the masterpieces of Hui cuisine, such as stinky mandarin fish, edamame tofu, etc., are put away, and the food is a little flavorful, and the hair grows before it is made. Moreover, Hui cuisine has a heavy flavor and is relatively salty, and at the same time pays attention to the matching of color and luster. So, that's it.

Among the eight major cuisines in China, Hui cuisine is characterized by steaming, stewing, roasting, stuffing, stir-frying, heavy oil, heavy color, etc.

They are characterized by a very good-looking color, a relatively strong taste, a more oil inside, a more delicious taste, and a more tender texture.

The requirements for heat are very strict, you need to fry the sugar, you need to prepare all the condiments, and you must master the cooking method, and you must also understand the catering culture.

First of all, there is more oil used, and then the color of the dish is also particularly good, and the requirements for heat are also relatively high, and the more typical ones are pickled fresh mandarin fish, braised pork, which also retains the food quality and original flavor.

The main characteristics of Hui cuisine: the cooking method is good at burning, stewing and steaming, while there are few fried and stir-fried dishes, heavy oil, heavy color, and heavy fire.

The braised dish of Hui cuisine is a large category, and the braised one"Red", which is manifested in the use of soy sauce. Huizhou's soy sauce is made from soybeans to preserve its true color. Stir-fry oil is self-grown and self-pressed rapeseed oil and uses a lot of wood as fuel

There is a warm stew of charcoal fire, a rapid burning of firewood, and a slow burning of tree blocks. The traditional heavy oil, heavy color, and heavy fire power have the special conditions of Huizhou.

Hui cuisine of heavy fire work is a fine tradition, it is good at burning, stewing, smoking, steaming and other kung fu dishes, different dishes use different fire control technology, the formation of crispy, tender, fragrant, fresh unique style of the basic means, which can best reflect the characteristics of Hui style is the slip burning, stewing and raw smoking method.

Huizhou cuisine is the general name of southern Anhui cuisine, Anhui Jiang cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine represented by Huizhou cuisine. Among them, the flavor of southern Anhui is represented by Huizhou local cuisine, which is the mainstream and origin of Huizhou cuisine.

Hui cuisine is based on Anhui specialties as the main raw material, on the basis of adopting traditional folk cooking techniques, absorbing the advantages of other cuisines and cooking local dishes with salty and umami flavor.

Hui cuisine has a rich cultural heritage and is one of the eight famous cuisines in the country.

Its main flavor characteristics are mainly salty and fresh, highlighting the original taste, paying attention to fire skills, and paying attention to food supplements.

In terms of cooking methods, it is mainly based on the skills of burning, stewing, stewing, steaming, and smoking.

The main dishes are banquet dishes, five dishes, eight dishes, ten bowls, and nine bowls.

Six, eight bowls and twelve plates, six large pots, public and vegetables, etc. The main famous banquets are Bagong Mountain Tofu Banquet, Bao Gong Banquet, Hongwu Banquet and so on.

The origin time of Hui cuisine is in the Southern Song Dynasty, the main ingredients are some mountain delicacies and seafood, the more classic dishes in Hui cuisine are Bagongshan tofu, Huizhou edamame tofu, stinky mandarin fish, etc., so what are the characteristics of Hui cuisine? The characteristics of Hui cuisine mainly include the following aspects: 1. Pay attention to food supplements, and many dishes inherit the tradition of medicine and food. 2. The main cooking method is braised color, which usually uses sugar color to express the color of braised braised color.

3. Self-sown rapeseed oil is usually used for stir-frying, and wood is used as fuel. 4. In the dishes, they are good at burning, stewing, and steaming, and they are heavy on oil, color, and fire when cooking. Hui cuisine is one of the eight major cuisines in China, and the origin area of Hui cuisine is in Huizhou Mansion in the south of the Yangtze River, which is now Huangshan City, Anhui Province.