Chinese Huaiyang Cuisine

Author: Anhui Cuisine Association Editors
Publisher:
Publish Date: 2007-01-01
Features: Huizhou Cuisine, one of China's Eight Great Culinary Traditions. It is represented by ancient Huizhou cuisine and consists of five major flavors: Southern Anhui, Anhui River, Northern Anhui, Hefei, and Huainan. Huizhou Cuisine boasts a profound cultural heritage and is a shining gem in the treasure trove of Chinese culinary culture. The characteristics of Huizhou Cuisine include: emphasizing umami flavors while highlighting the natural taste of ingredients; excelling in cooking techniques such as braising, stewing, stewing, steaming, and smoking, renowned for its meticulous attention to fire control; carrying a strong regional and cultural flavor with rich historical roots; focusing on dietary supplements and health preservation, but differing from medicinal cuisine, which incorporates herbs into dishes. In summary, the essence of Huizhou Cuisine can be summarized as "Three Emphases and One Focus": emphasizing the natural taste of ingredients, the art of fire control, cultural depth, and dietary supplements. Representative dishes of Huizhou Cuisine include: Braised Mandarin Fish (also known as Tunxi Stinky Mandarin Fish), Hu Shih's First Pot, Wuhu Smoked Duck, Fuliji Braised Chicken, Li Hongzhang's Mixed Stew, Zhu Hongwu's Tofu, Milky Sauce Huwang Fish, Wen Zhengshan Bamboo Shoots, Bagong Mountain Tofu, Zhonghe Soup, Xiaoxian Grape Fish, Sanhe Crispy Duck, Vegetarian Pectoral, Jixi Dry Pot Stew, Fuyang Plate Chicken, Clear Stewed Water Chestnut Turtle, Yellow Jing Chicken Stew, Bozhou Marinated Rabbits, and Renjinqiao Beef, among others.