Huizhou Cuisine

2010-11-29 作者: Mount Huangshan   信息来源: Mount Huangshan

Hui (old name for nowadays Huangshan City) cuisine, one of the eight most famous cuisines in China, features the local culinary arts of Huizhou.The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process. Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, bamboo shoot, etc., come from mountain area. Mt. Huangshan has abundant products for dish cooking. Huangshan Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. The white and tender bamboo shoots produced on Mt. Huangshan can be made into very delicious food. Xianggu, a kind of top-grade mushroom grows on old trees, is also very tasty.

The Hui dishes preserve most of the original taste and nutrition of the materials. The food here is generally slightly spicy and salty. Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Ham is often used to upgrade the freshness and taste of the dish. High up on the menu are the turtle stewed with ham, steamed rock partridge, Huangshan Braised Pigeon, the steamed stone frog, stewed the fish belly in brown sauce, stir-fried eel slices and Wenzhengshan bamboo shoots.