Anhui cuisine comes from Huizhou and cannot be separated from the objective conditions provided by Huizhou's special geographical environment. Because it is located in the intersection of two climates, there is more rainfall, moderate climate, and extremely rich products. There are more than 1470 plants in Huangshan, many of which are edible. Wild animals live in the mountains. Huizhou is a mountainous area, and there are more species. Shanzhen and game constitute the unique features of Anhui cuisine's main ingredients: flower shavings, mushrooms, mushroom, mushroom, white fungus, black fungus, stone ear and alpine stone ear, fern, day lily, day lily, water celery, all of which used to be grown and collected in the wild. <br />The main characteristics of Anhui cuisine are heavy oil, color, shape and flavor. Braised fresh shrimp and stuffed mushrooms. Tender fresh mushrooms are served with fresh shrimp and chicken breast meat. Braised method makes them fresh and fragrant.
Spring rolls: It is said that during the Song Dynasty, there was a scholar in Fuzhou who immersed himself in studying all day in order to study his books and take exams, often forgetting to eat and sleep. His wife tried to persuade him repeatedly, but it was useless, so he came up with a solution: grind the rice into pancakes, use the rice meat as the filling, and wrap it into a roll shape, which can be used as both rice and rice. This snack was later named spring rolls and gradually became popular in urban and rural areas. Fuzhou people often eat them during the Spring Festival, which is as common as making dumplings during the holidays in the north. Cai Xiang once wrote a poem to praise: "Spring dishes are thinking about the ninth trimester." Nowadays, the skin of spring rolls has been changed to flour, and the filling is generally made of bean sprouts, leeks, and dried tofu. Some also add shredded pork, shredded bamboo shoots, chopped green onion, etc. The more advanced spring rolls are made of shredded chicken or oysters, shrimp, winter mushrooms, leeks, etc. Spring rolls are fried with low heat until golden yellow, crispy on the outside and tender on the inside. They are also called "fried spring." <br />Characteristics of shredded chicken spring rolls: crispy, fragrant and tender.
Da-boiled dried shredded silk, also known as boiled shredded chicken sauce, is a refreshing and nutritious dish. Its beautiful flavor has always been promoted as a beautiful dish on the table and is the best dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fanggan, and the cutting requirements are extremely precise. The fresh and fragrant flavors of various seasonings are cooked and combined into the dried tofu shredded. It tastes refreshing and appetizing, is extremely precious and beautiful, and never gets tired of eating everything. <br />Boil dried shredded silk, dried shredded silk, is dried shredded tofu. Boil boiled in a lot of water. This seemingly easy dish is actually not simple. It is the best dish in Weiyang cuisine. This dish is delicious and fragrant. The delicious flavor of ham and open ocean penetrates into the extremely fine dried tofu shredded, which is intertwined with the threads. However, there is not a drop of oil or a hint of bean smell. It is a masterpiece that is never tired of being fine. <br />Yangzhou is good, and tea house guests are invited. Add thousands of silk and pile fine wisps, lay on a wrought copper cigarette bag to grow seedlings, and drink and crystal dishes." The poem "Looking at Jiangnan" by Xing 'an in the Qing Dynasty vividly depicts the scene of residents in Yangzhou tasting "added dried silk" in the Qing Dynasty. It is quite like a vivid genre painting. There are many varieties of tofu products in Huaiyang cuisine."Da-boiled dried shredded silk" is also known as "boiled dried shredded shredded chicken sauce". Its beautiful flavor has always been promoted as a beautiful dish at the banquet. In the Qing Dynasty, Emperor Qianlong visited Jiangnan for the sixth time, and local officials in Yangzhou once presented "Jiusi Tang" to "please Qianlong." "Jiusi Soup" is made by cooking dried shredded ham, shredded bamboo shoots, shredded whitebait, shredded fungus, shredded mushroom, shredded seaweed, shredded egg skin, shredded chicken, and sometimes shredded sea cucumber, shredded leeches or shredded bird's nest. Because the dried tofu itself has a very thin taste, if you want to taste it, you must borrow fresh and mellow chicken juice. The fresh aroma of various seasonings is cooked and combined into the shredded dried tofu. It tastes refreshing and appetizing, is extremely precious and beautiful, and makes people feel tired of eating it. Nowadays, cooking dried shredded silk has been greatly developed compared with "Jiusi Soup". It is mainly made of dried shredded silk and shredded chicken. The dried shredded silk is white, plus fresh shrimp, decorated with various ingredients, called assorted dried shredded silk. Beautiful color and fresher taste. The cutting requirements for "Big Cooking Dried Silk" are extremely precise."The Luan Dao should be served on the table, and the chef can slice it into 18 pieces after processing it. The dried silk cut is not only neat and uniform, but also its thickness cannot exceed the matchstick. The seasoning for boiling dried shredded silk also requires changes according to the seasons. In spring, in the old days, bamboo clam was used to add flavor and seafood was added to the flavor; in summer, it should be crispy, and cooked with the shredded rice to make the dishes dry and fragrant; In autumn, use crab roe, the soup is golden and the flavor is strong; in winter, it is advisable to use wild vegetables, which are green and delicate, with harmonious colors, adding color and fragrance. Dried silk is not only famous all over the country, but also known as a "famous East Asian dish" by foreign guests.
Since ancient times, many poems in China have involved lychee. <br /><br />In "Praise of Litchi", pomegranate is as red as fire, and fresh litchi is as red as dan. Who can be tired of eating it every day? I want to eat it today. <br /><br />For me, lychee is one of my favorite fruits. I am very happy to eat lychee as a meal, and I will never get tired of eating it every day. <br /><br />Putian is nicknamed "Licheng" because it is rich in lychee. Both Guangzhou and Fujian are rich in lychee. Litchi meat is a famous Fujian dish, but there is no lychee. It is just named after its color, shape and taste. The ingredients of my lychee chicken balls include lychee and red and yellow peppers. The color is very gratifying, and I feel in a good mood after reading it. In terms of taste, the chicken balls are tender and the lychee is also delicious. Compared with raw food, it has a different flavor. If you have never tried putting fruit into vegetables, you may feel that the taste is strange based on your imagination. In fact, it is not the case. You will know after tasting the soup. The taste is definitely not strange. It is another natural flavor. <br /><br />I like the round look of this dish. It's very cute. So I took a lot of photos. Coupled with my selectivity barrier, it is very serious every time I choose photos, so let's put a few more photos. I really can't bear to remove them. I like their smooth and smooth look, heh.
Steamed PorkDumplings, also known as Shaomai, Xiaomi, Shaomi, and Ghost Pengtou, describe the shape of a fluffy bundle at the top and folded like a flower. It is a kind of pasta snack wrapped with hot noodles as a skin and steamed in a cage. It is shaped like a pomegranate, white and crystal clear, with many fillings and thin skins, and has a delicious fragrance. <br />Born and raised in China, he has a long history. <br />In Jiangsu, Zhejiang, Guangdong, and Guangxi, people call it shaomai. <br />Shaomai is fragrant and delicious. It has the advantages of Xiaolongbao and pot stickers. It is often used as a banquet delicacy among the people.
Ingredients: chicken essence,salt,green pepper,carrots,Coprinus comatus,eggs,chicken breast,cooking wine,soy sauce,starch,vinegar,oyster sauce,sunflower oil
