What are the characteristics of Anhui Anhui cuisine?

As one of the eight major cuisines in China, Anhui cuisine originated in southern Anhui, which is the junction of Anhui, Zhejiang and Jiangxi. But the representative dishes of Anhui cuisine should be represented by Anhui cuisine. As the saying goes, "relying on mountains to eat mountains, relying on the sea to eat the sea" is located in the special geographical position of "rugged mountains and rivers, criss-crossing canyons", which makes Huizhou cuisine unique.

The cooking of Anhui cuisine pays special attention to "triple"-"heavy oil, heavy color and heavy firepower", which is a major feature of Anhui cuisine. The geographical features of "seven mountains, half water, half fields, two roads and manor" make the local area rich in bamboo and wood tea, but due to the lack of land and roads, crops are extremely scarce in winter.

In fact, Anhui cuisine is not only light, but also "heavy".

When people ask about the characteristics of Anhui cuisine, the answer is basically heavy oil. In fact, the more prominent feature of Anhui cuisine should be heavy taste. The heavy taste here is not heavy taste, but the emphasis on the modulation of taste in the cooking process. People pay more attention to the initiative in the cooking process, so that the taste of food changes with people's preferences. In this respect, Huizhou cuisine can be said to run counter to the pursuit of authentic Cantonese cuisine. ?

In Anhui cuisine, people are more active and have a stronger desire to conquer nature. For example, the famous rotten salmon in Anhui cuisine is the best proof of this feature. "Pickling" is the most important cooking technique in rotten salmon. After that, it's fried in oil and simmered in a small fire, which is the finished product. It's delicious. ?

Salty taste is the main taste of Anhui cuisine, and it is good at adding flavor and freshness with various seasonings. There are many pickled ingredients in Anhui cuisine. Adding other ingredients in the cooking process has become a unique dish and a typical representative dish with salty taste. In addition, Anhui cuisine generally uses a strong sauce color to arouse people's appetite, which is the embodiment of "heavy color" of Anhui cuisine. ?

There are many kinds of cooking, stewing and steaming in Anhui cuisine, but there are few kinds of cooking. For example, the representative works of Anhui cuisine, such as stewed pigeon in Huangshan, stewed turtle in ham and braised civet in brown sauce, are all stewed with water. This kind of food occupies half of the country, making Anhui cuisine look warm but not spicy. ?

In addition to salty taste, mellow is also a major feature. Anhui dishes are mostly good at stewing, and the finished soup cooked by a unique fire attack method is mellow and rich, especially the dishes along the Yangtze River, which are good at cooking seafood and poultry, and its freshness is one of its major characteristics.