Anhui cuisine
OmariFadel
"Yipin Pot" is a kind of hot pot commonly eaten in winter in the mountainous areas of Huizhou. Legend has it that this dish was created by Yu, the first-class imperial wife of Bi Qiang, the "Four Shangshu" of Shitai County in the Ming Dynasty. Once, the emperor suddenly visited Shangshu Mansion as a guest. In addition to delicacies from mountains and seas, his wife specially cooked a Huizhou home-cooked hot pot. The emperor ate with relish and praised him endlessly. Later, when the emperor learned that the delicious hot pot was cooked by his wife herself, he said that it was still a "good pot"! The name of the dish was decided. <br />The cooking of "Yipin Pot" is more particular. In the hot pot, the bottom of the pot is covered with dried bamboo shoots, the second layer is covered with a piece of meat, the third layer is white tofu or fried tofu, the fourth layer is meatballs, and the fifth layer is covered with vermicelli, garnish with spinach or day lily, add seasoning and appropriate amount of water, and then simmer it over slow fire. This dish has a strong local flavor, thick and fresh taste, and attracts appetite. <br />Anhui cuisine is not only beautiful in color and delicious, but also has a certain legendary origin. It is really delicious and fun. If you don't eat Anhui cuisine once in your life, you will have a little regret in your life.
JeramieMarquardt
"Sowing", also known as "throwing water", is a common name for fish tail, which refers to the section of the tail and tail fin of a fish. The tail of carp has been regarded as a treasure in ancient times. Li He's poem "Dike Song":"Lang eats the tail of carp, and I eat the lips of orangutans." The braised paddling uses fresh herring tails as seasoning, which is "fragrant and delicious than carp tails." <br />Braised paddling is one of the Anhui cuisine recipes. It uses green garlic as the main ingredient. The cooking technique of braised paddling is mainly braised, and the taste is salty and delicious. It is made by braising the tail of a herring (i.e. paddling). The craftsmanship of this dish is very particular. It has to be turned over several times and the fish tail is constant. It is very difficult. Palate: The dish has a red and bright color, thick marinade, fat, waxy and oily, and smooth and tender meat.
SabrinaLynch
Huizhou stinky mandarin fish is also called "pickled fresh mandarin fish" and stinky mandarin fish ". It is a representative traditional dish of Anhui cuisine and a unique eating method for Huizhou people. It has a history of more than 200 years. <br />[The story of Huizhou stinky mandarin fish]<br /><br /> There is another legend about the origin of this dish. <br /><br />It is said that one year, Huizhou Prefecture transferred a prefect surnamed Miao. This person is fond of fish by nature and cannot eat fish. He also likes to eat fresh fish that is lively and lively, especially mandarin fish, which makes it difficult for his government runners. Because of the mountains and mountains in Huizhou, the water is rapid and the difficulty of producing large fish, Huizhou people have to carry mandarin fish on their shoulders from Guichi, Tongling and other areas along the river. It takes six or seven days to make a round trip. Because there was no preservation equipment at that time, the fish had to be discarded as soon as it rotted, causing some merchants to lose their money and go bankrupt. Merchants only go to the riverside when the climate turns cooler to buy mandarin fish, dress them in wooden barrels, and hire porters to carry them along the inter-prefectural road from Chizhou to Huizhou to sell them in the mountainous areas of Huizhou. <br /><br />Biandanpu is located in the middle of the main road from Chizhou to Huizhou. As soon as you get out of the Danpu, you will reach the boundary of Huizhou. After crossing the Yangzhanling Ancient Road, which is seven miles up and eight miles down, you will find the ancient Hongcun Village. This year, Wang Xiaoer, the yamen servant who often transported mandarin fish to Magistrate Miao, saw that the weather was getting colder, so he hired eight porters to go to the riverside to buy live mandarin fish, and then rushed back quickly. First, he was to make a job to satisfy Magistrate Miao's desire to eat fish, and second, he wanted to make a sum of money to spend the New Year well. But the weather was not good, and the weather became hot after we started on the road, and the mandarin fish began to suffocate in the barrel. Wang Xiaoer had no choice but to urge the porters to move forward day and night. After arriving at the Handan Shop and staying in the store, Wang Xiaoer opened the lid and saw that many fish had suffocated and died, giving off a stench. Wang Xiaoer was anxious. Being punished by the court was just a personal pain. But if he wanted to return to Guichi to buy it again, who would pay for it? I will lose all my money. Fortunately, Wang Xiaoer was quick and resourceful. He quickly asked the porter to scrape the scales and cheeks of the fish, cut the belly and intestines, and then spread a layer of salt on the fish so that he would not lose money. In order to test the taste of "marinated" mandarin fish, Wang Xiaoer proposed that several large mandarin fish should be fried by a chef of a restaurant in Biandanpu. After the chef put in the seasoning and braised it, everyone tried to taste it. I really don't know if I don't eat it. I was shocked after eating it. Everyone thinks that although the taste is quite different from fresh mandarin fish, it has a different flavor. Wang Xiaoer smiled and had made up his mind. He asked the porters to continue on their journey after dinner and pick up the "smelly" mandarin fish to Huizhou Prefecture as soon as possible. Everyone understood what he meant. <br /><br />Wang Xiaoer's brother, Lao Wang, is a chef in a famous restaurant on Fuqian Street. As soon as Wang Xiaoer arrived at Huizhou Prefecture, he did not rush to the yamen to report his orders. Instead, he handed over all the 16 barrels of smelly mandarin fish picked by eight porters to Boss Wang. Boss Wang hired many chefs who came to the city to wash the stinky mandarin fish, and then cook it with ginger, garlic, pepper, sauce, wine, bamboo shoots and other seasonings. He also wrote a banner saying "Anhui Cuisine Rare Flavor Mandarin Fish Should Be Market, Enjoy Free in Our Store" and immediately
TheresiaHarber
Huizhou Mao Tofu (also known as Tiger Skin Hair Tofu, Huizhou Mold Tofu) is a unique snack and traditional famous dish in Huizhou. For thousands of years, there have been several proverbs circulating in the local area: "The most strange thing in Huizhou is tofu with long hair, the best dish" and "Huizhou hair tofu, you won't spit out even if you slap it." <br /><br />Maybe you may think: Tofu has long hair, and it is also the kind of thin and long white hair (white mycelium), can it still be eaten? In fact, when making tofu, the tofu is usually soaked in water, then taken out and drained, then sprinkled with some salt on the tofu, and then covered with a thick cloth; placed in a cool and dry place, and after a few days, white hairs will grow on the tofu. The vegetable protein contained in tofu will be converted into a large amount of tyrosine (a kind of amino acid) and base nitrogen when fermented, so as long as the "hairy tofu" is fried in a frying pan, the taste will be better!
