Anhui cuisine
RachaelProhaska
Zhu Hongwu tofu, also known as Fengyang Brewed (rang Yisheng) tofu, is a traditional and famous dish along the Huaihe River area<br /> It was named after Zhu Yuanzhang and was famous around the world. <br />Legend has it that when Zhu Yuanzhang was a monk, he became a tofu shop, and the boss gave him a piece of this brewed tofu. After Zhu Yuanzhang became emperor, he couldn't forget it, and later found someone to enter the palace to make this tofu and loved it very much. From this, he became famous across the country. <br />This dish is stuffed with tofu. Although fried, it is tender, it is creamy and delicious, with a slight sweetness and sweetness. <br />It is also a good food therapy that nourishes deficiency and nourishes the body and has a conditioning effect on osteoporosis.
MossieRosenbaum
Braised paddling is one of the recipes of Zhejiang cuisine. It uses green garlic as the main ingredient. The cooking technique of braised paddling is mainly braised, and the taste is salty and delicious. Famous Shanghai-style dishes. 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. "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 /><br />Herring is a freshwater fish, and my family doesn't like it very much, so I switched to cod with more meat and less thorns instead. We are an amateur food enthusiast, and we can't make professional cuisines. We just make some home-cooked dishes. Therefore, there is no need to be harsh on those ingredients, which vary from person to person. That is to change the variety and make delicious meals for the family to enjoy.
MireyaGlover
Although seafood is the main character in Cantonese cuisine, the river runs through it and the mountains and ponds are rich, so the fresh river is also very fat. River delicacies also account for a considerable proportion in Cantonese cuisine, such as river shrimps, river crabs, river fish, river mussels, etc. A kind of catfish in Xijiang, we call Xijiang Chianyu. It is gray and black, but it is not very good. However, it tastes fresh, sweet, fat and delicious, and it is also a precious vegetable. I bought a Xijiang catfish, steamed it with black bean sauce, and added some delicious soy sauce. The taste was first-class and very delicious. I like the soy sauce or soy sauce made by myself for steamed fish. It tastes fresher and sweeter, hehe.
