Anhui cuisine
TodKshlerin
Jixi Yipin Pot, also known as Hu Shi Yipin Pot, is a farm dish, belonging to Anhui cuisine, and originated in Shangzhuang, Jixi County, Anhui Province. Taste: salty, fresh and slightly spicy, tender and delicious. Now Jixi Yipin Pot has become a representative dish of Anhui cuisine. What I made today is purely a copycat version, using existing materials at home. There is no small iron pot, so I can only use casserole instead. Don't slap bricks, it tastes very good.
AshleeWalsh
Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine. <br /><br />I haven't tasted this soup for many years. This is a local breakfast, but it's not only suitable for morning drinks, you can drink it if you want. <br /><br />Kelp-eliminates phlegm, softens hard masses, relieves heat and promotes diuresis, relieves cough and asthma, removes fat and blood pressure, and resolves stagnation and cancer. <br />Qianzhang Pi is a bean product that is rich in nutrients. <br /><br />The spicy soup has both the fragrance of seaweed and beans, plus the delicacy of eggs. Very fresh, but Anhui cuisine has a strong taste, so it has a light spicy taste of white pepper and chili sauce. It tastes delicious and slightly spicy, with sufficient stamina, and will sweat in a short time. <br /><br />Kudzu powder was given by others and is also a specialty of Huizhou. Because I don't like to drink it directly, I usually use it as starch.
AdeliaKunde
Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine. <br /><br />When I was a child, I hated eating eggplant the most, but after I was in my 20s, I actually became very fond of eating it... <br />Data: It is recommended not to peel the skin when eating eggplant. Its value lies in the skin. The eggplant skin contains vitamin B. Vitamin B and vitamin C are a good pair. We have ingested enough vitamin C. Vitamin B support is needed during the metabolism of this vitamin C. Different colors of fruits and vegetables always imply unique nutrition.
NeldaMurray
Bamboo shoots are tender buds of bamboo, and their types vary from bamboo to bamboo. Among them, bamboo winter bamboo shoots are known as "Huangshan Mountain Treasures". It is crispy, tender and delicious, rich in nutrients and known as Gongyan cuisine. Dried bamboo shoots are a kind of dried vegetables made by steaming and baking bamboo shoots. They are delicious in taste, beautiful in color, crispy, refreshing, and rich in nutrients. They have the function of eliminating body fat residues. Easy to cook, storage-resistant, easy to preserve, and easy to package and transport. Soak the dried bamboo shoots in a stainless steel pot, soak the dried bamboo shoots in rice washing water, and let the water completely immerse the dried bamboo shoots. Soak for most of a day, after the dried bamboo shoots become soft and larger, cover the lid and place them on the fire to boil. After boiling, immediately turn off the heat without opening the lid, let the dried bamboo shoots stay in the pot overnight, and simmer until the water cools naturally. Change the water in the pan and soak the dried bamboo shoots in clear water. It is recommended to soak more hair at a time and put it in the refrigerator for freezing, and defrost it when used. <br />Dried bamboo shoots and roasted pork are the specialty of Anhui cuisine. This dish is fragrant with dried bamboo shoots, soft and rotten meat, red sauce, fresh and fragrant, and has a long aftertaste. It is a delicacy with wine.
SkylarTorp
The emergence of stuffed tofu as a famous dish has a lot to do with Zhu Yuanzhang, the founding emperor of the Ming Dynasty. <br />Zhu Yuanzhang's family was very poor when he was young. One year, Fengyang suffered a major disaster. Zhu Yuanzhang's parents, brother and sister-in-law died one after another due to hunger. He became an orphan and became a monk in Huangjue Temple near his hometown. Once, Zhu Yuanzhang had not been able to get food for several days. He forced himself to move his weak body forward step by step. He finally moved to a restaurant. Just as he was about to open his mouth to beg, his body could no longer hold it, and he fell headlong at the door of the restaurant. The restaurant owner saw a young monk wearing a broken cassock lying at the door, so he quickly helped him up. The restaurant owner was very kind and quickly brought a bowl of water and poured it slowly into Zhu Yuanzhang's mouth. As his throat squirmed up and down, Zhu Yuanzhang opened his eyes. The boss got up and brought the rice, and brought the restaurant's special dish-stuffed tofu. When Zhu Yuanzhang saw the food, he wished he could even swallow the bowl. The wind swept through the clouds, and Zhu Yuanzhang ate everything he brought. This meal was too timely for Zhu Yuanzhang. After leaving the restaurant with thousands of gratitude, Zhu Yuanzhang, who was walking on the road, thought: How come this stuffed tofu is so delicious? There is probably nothing in the world that can taste like stuffed tofu. More than ten years later, Zhu Yuanzhang, who became emperor, could naturally eat delicacies from mountains and seas, but Fengyang's stuffed tofu was always unforgettable. Soon, he brought the chef who made stuffed tofu in his hometown to the imperial dining room of the palace. After the stuffed tofu became a tribute dish, his reputation became greater and greater. <br />Anhui Cuisine-Stuffed tofu Characteristics: It is shaped like a cherry, has a golden color, crispy outside and tender inside, sweet and sour.
GenevieveMonahan
Ingredients: bean paste,soy sauce,chicken essence,salt,fishtail,white sugar,cooking wine,onion,Jiang,garlic,starch,white pepper
LeonardoLakin
Tianzhu Mountain cuisine brings together dishes and local snacks from all over southwestern Anhui. Go to Tianzhu Mountain to satisfy the desire to taste all over Anhui cuisine. This is not only because Tianzhu Mountain is located in a mountainous area and dishes are easily accessible, but also because Qianshan County is located in the center of southwest Anhui, and products from other areas are easily transported. Tianzhu Yipin Pot, Xuehu tribute lotus root, Shier-ear stewed black chicken, Zuoci bass, and sweet potato dumplings are well-known and civilized; glutinous rice huanxi tuan, Tianzhu five-spice dried, Anhui vermicelli, Huaining tribute cake, Shuiju cake, and pumpkin rice are all characteristic snacks in Tianzhu Mountain. <br />Shanfen is sweet potato flour, which is a white starch obtained by crushing sweet potatoes, washing the paddles, and drying them. The Tianzhu Mountain area is hilly and rich in sweet potatoes. The local people have a tradition of making sweet potato powder. Sweet potato flour is often used as a seasoning when frying, and can also be used as a main ingredient to match with other dishes. Among them, Shanfen Yuanzi roast pork is the most characteristic. Its taste is sticky but not thick, oily but not greasy, crispy and delicious.
WallaceBode
Flavor characteristics: 1. Lotus roots produced in Snow Lake in Tianzhu Mountain, Anhui Province are as white as jade fat and as crisp as pear. They are called fairy products locally. Historically, it was presented as a tribute to the emperor and made royal meals. It is said that in the late Eastern Han Dynasty, Cao Cao led his army to attack Shuzhou (now Qianshan County). The city was broken. Nine of them were soldiers who protected the people and retreated to Tianzhai next to the Snow Lake. Cao soldiers tied them together and beheaded them and threw them into the lake. The lake water was dyed, and from then on the lotus root was born with nine holes, white and firm, and the taste was more crispy than before. Later, in memory of them, Snow Lake was renamed "Blood Lake". 2. This dish is crisp and moist, with moderate sweetness and sweetness. It is a traditional sweet cold dish in Tianzhu Mountain, Anhui Province. This method is also used in many lotus root producing areas in Jiangnan Shuixiang.
