Eat Across China, Fresh, Crispy, and Tender Anhui Cuisine

Author: Editor-in-Chief of Zuo Weng Ting Food Culture Co., Ltd.
Publisher:
Publish Date: 2004-11-01
Features: The traditional varieties of Huizhou cuisine exceed a thousand, encompassing the characteristics of three regional styles: Southern Anhui, Riverfront, and Huai Riverfront. Southern Anhui cuisine, represented by dishes from the Huizhou region, is the mainstream and origin of Huizhou cuisine. Its main features include using ham for flavoring, enhancing freshness with rock sugar, and preserving the original taste of the ingredients. The mouthfeel is primarily savory, fresh, and aromatic, with sugar added without a sweet aftertaste. It is renowned for cooking mountain delicacies and seafood, excelling in stewing and braising, with an emphasis on fire control. The dishes are often rich in sauce and oil, simple yet practical. Skilled at preserving the original essence, many dishes are cooked slowly over low heat in charcoal-fired stoves, resulting in clear, mellow broth and rich flavors. Served in their original pots, the aroma is captivating, reflecting the elegant and classical style of Huizhou cuisine.
Riverfront cuisine is popular in Wuhu, Anqing, and Chaohu regions, excelling in cooking river delicacies and poultry, with an emphasis on knife skills and visual appeal. It is adept at using rock sugar for seasoning and specializes in braising, stewing, steaming, and smoking techniques. The dishes are characterized by their freshness, tenderness, and mellow flavor. Representative dishes include Braised Stone Crab from Huangshan, Smoked Young Chicken, Eight Great Hammers, Smoked Mandarin Fish with Mao Peak, Roasted Fish, and Crab Roe Shrimp Cups.
Huai Riverfront cuisine is primarily prevalent in Bengbu and Fuyang. Its distinctive features are simplicity, crispiness, savory freshness, and refreshing taste. In cooking, it excels in braising, deep-frying, and stir-frying, skillfully using coriander and chili for color and flavor. Representative dishes include Milk Sauce Fat King Fish, Fried Pear Shrimp, Fish Bites Lamb, Grape Fish, Zhu Hongwu Tofu, and Fried Lamb, all of which well reflect the regional culinary characteristics.