Hui Cuisine

2010-12-08 作者: China Today   信息来源: China Today

For visitors to Huangshan Mountain, trying Hui cuisine is a must, especially for its use of wild natural ingredients. As one of the eight culinary traditions of China, Hui cuisine appeared first in Shexian County and flourished during the Ming and Qing dynasties. Braising, stewing and steaming are common techniques, while stir-frying and deep-frying are used much less frequently. The cuisine is modest with its use of oil, attentive to the color of the dish, and strict with cooking times.

There are over 100 representative dishes of the Hui style, including Ham and Turtle Stew, Preserved Mandarin Fish and Fried Fermented Tofu. Huizhou is rich in mountainous and forested terrain, which provides an abundant variety of local ingredients. If traveling to Huangshan, seasonal vegetables are well worth a try, as are various wild products like bamboo shoots and the tender leaves of cliff ferns.

Hui cuisine gained its popularity alongside the expanding influence of Hui merchants. The local Laba tofu had been the comfort food of choice for the traveling salesmen, for its long shelf life as much as for its taste.