Anhui cuisine

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History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
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Anhui cuisine (Chinese: 徽菜 or 安徽菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.

Methods and Ingredients

Anhui cuisine is known for its use of wild herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine consists of three styles: Yangtze River region, Huai River region, and southern Anhui region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available.

Representative dishes

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Some famous dishes include:

• Stewed soft shell turtle with ham: One whole soft shell turtle, pork, ham, bamboo shoots, a clove of garlic, shallot, ginger, soy sauce, salt, rice wine, black pepper, lard are all stewed together in a pot on charcoal fire. The dish is not greasy and can lead diners to endless aftertastes.
• Steamed stone frog: living in caves, stone frog is a speciality in Mt. Huangshan. Each weighs about 250 grams and has a white belly and a striped back. Stone frog is rich in protein and calcium.
• Bamboo shoots cooked with sausage and dried mushroom: One traditional flavor in Huizhou mountainous area. Cooked with sausage and dried mushrooms, the bamboo shoots are more fragrant. It is delicious, and noted for its good color, juicy meat and thick soup.
• Li Hongzhang Hodge-Podge: a popular dish named after Anhui's Li Hongzhang, who was a top official of the late Qing Dynasty (1644-1911).^[1]

Notes

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