Anhui cuisine belongs to the "minority" in Shandong, but "minority" definitely does not mean that it is not delicious, but it is more distinctive because of its rarity. Unlike other cuisines that have basic and unified characteristics, the differences between Hefei cuisine in central Anhui, Huizhou cuisine in southern Anhui and northern Anhui are very different. Let Xiaobian explore the way for you.
Southern Anhui Huizhou cuisine: smelling stinky mandarin fish that smells and eats incense
Stinky mandarin fish is one of the representatives of Huizhou cuisine. In fact, the stinky mandarin fish is not as smelly as imagined, taste a bite of fine touch, the aftertaste may make your chopsticks can not stop.
According to the owner of the private dish from Anhui Renjia Hotel, the production process of "stinky mandarin fish" is very exquisite, which is to marinate fresh mandarin fish in light salt water in wooden barrels, place it with the belly facing upwards, and press it with mountain green stones or river pebbles. Then lightly fry in oil, with fresh red peppers, green onions and simmer over low heat until the broth is concentrated. When eating, the bone spurs of the fish are easily separated from the fish meat, and the meat is lumpy and not easy to break.
Stinky mandarin fish meat is delicate and easy to digest, for children, the elderly and people with weak, spleen and stomach digestive function, eating mandarin fish can not only make up for the deficiency, but also do not have to worry about digestive difficulties.
The classic emblem dish is not only stinky mandarin fish, but also the following delicacies, have you eaten them all?
1. Ham stewed turtle.
The "sand horseshoe turtle" unique to the mountainous areas of Huizhou is the main material, and ham and ham bone are used as condiments. After the dish is finished, the soup is clear and mellow, the meat is rotten and fragrant, and the skirt is smooth and fishy.
2. Braised civets.
With the civet cat perched in the mountains as the main ingredient, accompanied by pure pears and other raw materials, after braised into vegetables, the dish is golden in color, the soup is thick and bright, the tanuki meat is delicate and fragrant, and the taste is sweet and slightly salty, which is a treasure in the winter dish.
3. Huangshan stewed pigeon.
Pigeons are the main ingredient, accompanied by Huangshan specialty yam, and simmered in a casserole dish with charcoal. The soup is innocent in color, the pigeon meat is crisp, the yam is fragrant, and the original taste is not lost.
4. Steamed stone chicken.
It is mainly made of mountain stream stone chicken and accompanied by shiitake mushrooms specially produced in the mountainous areas of Huizhou. The soup is clear to the bottom, and the meat is tender and delicious. Because the bowl is steamed, the original taste is not scattered, and the aroma is rich and attractive.
5. Edamame tofu.
Edamame tofu is a traditional dish in Huangshan City, Anhui Province, with tofu as the main ingredient, through artificial fermentation, so that the surface of the tofu grows a layer of thick and pure white hair, they are the hyphae of mucormyces, it is they give new vitality to tofu. There are some black particles evenly distributed on the hyphae, called spores, which is also a sign of the maturity of edamame tofu, and mature edamame tofu can normally be placed for two to three days. Because of its furry appearance, many people can not accept it. Since tofu is fermented to convert the plant protein into a variety of amino acids, it tastes best after frying.
Fry the edamame tofu in oil until golden brown on both sides, crisp on the outside and tender on the inside, pour chili sauce and secret sauce, and finally sprinkle with coriander and green onions, and a chengji edamame tofu is completed. A perfect portion of edamame tofu with a crisp and tender texture and a hint of sweetness in its spicy.