How should Anhui cuisine innovate?

Today, in the pursuit of fusion, a number of cuisines have continued to make efforts to continue to innovate, and strive to integrate other cuisines into their own cuisines, changing the pattern of their own cuisines to flourish. As China's eight major cuisines Hui cuisine, but is silent for a long time, rarely see the head. So, how to revitalize and innovate Hui cuisine, let people know again?

Source: Oriental Cuisine

Pi Yun Hui House chef Zhang Yongxiang advocate abandon "triple", stay "triple"

Hui Cai to develop and revitalize, the first thing you need to inherit the essence of the Hui Cai, abandon the things that do not adapt to today's market. In the past, the kind of regional characteristics produced by the heavy salt, heavy meat oil, heavy dark cooking techniques, has been with today's safe, nutritious, green consumer concepts are incompatible, should be given up in the list.

On the other hand, we have to inherit the essence of Anhui cuisine: "heavy raw materials, heavy original flavor, heavy fire".

Selection of fine, rigorous production has always been the production of Hui cuisine style features, only that everyone in the process of publicizing the Hui Cuisine ignored this point, take the traditional Hui Cuisine "stinky Mandarin fish," for example, in the introduction, often does not indicate that the ingredients must be fresh Mandarin fish, after a certain amount of processing and marinade cooking, so that many people have a misunderstanding. The Chinese people have a misunderstanding about this.

Huizhou is located in the middle of East China, to the development of Huizhou cuisine provides a very good ecological environment, focusing on the nature of the raw materials, color, finished products on the basis of the original flavor and strive to maintain the essence of the Huizhou cuisine is another major essence, which is just with the modern concept of "naked cooking" coincides with.

Huangshan Phi Yun Hui House chef Ji Guangliang advocates "naked cooking" four techniques to help

R & D of the new Hui cuisine to talk about "naked cooking", I think we can rely on the four traditional techniques:

1, icing sugar to improve freshness -- soup sugar 20:1, salt sugar 3:1

Ice sugar is suitable for small fire stewed dishes, boiled dishes. Salt flavor can enhance the flavor, ice sugar to enhance the freshness. Young cooks may ask, why not use other sugar to improve the freshness? In fact, this is the result of many years of research by Hui cuisine masters. Because rock sugar is made of mixed grains, with its own fragrance, while it has a lubricating effect, so that the flavor is more full. In the production of dishes, the addition of rock sugar is to pay attention to the proportion. Stewed vegetables such as 5 kg of soup, rock sugar to 250 grams is appropriate, the ratio of salt and rock sugar to 3:1 is appropriate, the amount of rock sugar if more than the amount will grab the main flavor, adding less than the amount of freshness does not play a role.

2, ham to help taste - slices, ding, silk into the dish is appropriate

Ham in the curing food enzymes, can be converted into amino acids, can produce a special fresh flavor, not only for the dish to increase the salty taste, but also help the fresh taste, resulting in a composite taste. Ham into the dish is suitable for fine and slow cooking method. Because of its meat is more firewood, so thin slices, diced, shredded into the dish is good. On the one hand, it is easy for the raw material flavor, on the other hand, the taste is also good.

3, the aroma does not go - add high cover to protect the aroma

Hui cuisine focus on cover cover, and add high cover. High cover is a scientific principle, in the heat of the raw materials to run up the aroma, if the cover flat cover aroma will be affected by the pressure from the pot side of the gap to run out, if the cover is high cover, the heat rises, cold water back into the pot, the aroma is not lost, so that you can maximize the preservation of the original flavor of the ingredients.

4, through the rotten no slag - the first sugar after salt is very important

Hui cuisine pay attention to rotten no slag, in fact, this is a tender problem. Sugar can play a role in the decomposition of food, stewed meat should be put first after the sugar salt, so that the meat is more tender, but also can shorten the stewing time; if the first salt, the meat will become old, time-consuming is also relatively long; sugar can also help the protein precipitation, so if you put the sugar in the soup first, the soup will be whiter.

Huangshan Phi Yun Hundred Changes Chief Chef Li Bin advocates three techniques to make MSG layoff

We now revered MSG-free cooking, with the traditional techniques of Hui cuisine can completely solve this problem.

"Ham spices, rock sugar to improve freshness, cooking wine in addition to fishy aroma" is the usual cooking techniques of Huizhou cuisine, and to maintain the original flavor focus on the fire, it is one of the major features of the traditional Huizhou cuisine, not only in the cooking process using a large fire, fire, fire, fire, warm fire, cooking, but also according to the different time with different methods of cooking a single dish. The stews in Huizhou Cuisine are characterized by their flavorful broths and cooked through and tender, and some of the dishes are warmly stewed over charcoal fire.

The main dish of our restaurant, the famous Anhui dish "Tai Bai Fish Head", has inherited the essence of Anhui cuisine. The raw materials are fine and fresh, the fish head is taken from the organic fish of Qiandao Lake, which is supplied in limited quantities every day; the soybeans used for the tofu are "June yellow" from the banks of the Xin'an River, which is refined by the stone milling process, and it is the pure tofu from the mountain water; the water is chosen from the local clear and clean spring water, which is the real "heavy flavor"; and the tofu is also made from the "clean water" of the local cleaners. The water is selected from the local clear and sweet Yeoljeong spring water to achieve the real "heavy flavor".

Cooking "Taibai fish head" needs to be stewed over two hours with a gentle fire, focusing on the play of work and method, to seek the magic of the method, to seek the magic of the work, in the marvelous in the exhaustion of the delicious food.

Shexian Phi Yun Villa chef Zhang Xiaohu advocated the evolution of Tai Bai fish head 68 kinds of

Chief chef not only will cook, will innovate dishes, but also will package dishes. Cuisine innovation can not be imitated or discarded, but on the basis of inheritance and carry forward the tradition of giving new ideas, new means to win the market, to meet the psychological and life of the people's consumption needs.

Today's Anhui cuisine innovation is also threefold, namely, "heavy market, heavy health, heavy culture". The ultimate goal of innovation is to gain market recognition. Green and healthy is the fashionable concept of today's society, the innovation of Hui Cuisine also needs us to create a healthy selling point.

The innovation of dishes is also inseparable from the culture, the unique history and development of Hui cuisine background, to provide a good foundation for the cultural packaging of dishes. Hui cuisine to develop, we must highlight the "cultural" atmosphere, so that guests can feel the connotation of food culture in the meal.

For example, Anhui famous dish "Tai Bai fish head", the total **** there are 68 different series, including the development of different seasons of the year for the spring chapter, summer chapter, fall chapter, winter chapter, developed for different groups of people, the elderly chapter, middle-aged men chapter, middle-aged women chapter, young people chapter, children chapter, etc., developed for the different physique group of people, health chapter, skin care chapter. It has developed a complete, standardized and practical system, which is adapted to the needs and recognition of the diversified market.

Shexian Phi Yun Villa chef Zhang Henglai advocate to create a five senses experience of food

Eating elsewhere is to eat only with the mouth, but we Phi Yun Hui House but strive to innovate to create a five senses to experience the food.

1, with the eyes to experience

In the cold dishes room, we use the "four treasures of Huizhou" in the image of the Huizhou pen, Huizhou ink, Huizhou paper, Huizhou inkstone, the cold dishes into a full of ancient Huizhou cultural connotations of the art of fine art. In the Dim Sum Room, all kinds of colorful, vividly shaped and delicious dim sum with "three Huizhou carvings" - brick carving, wood carving and stone carving - as the vessel, which is particularly charming.

2, with the nose experience

We put the Huizhou folk tradition of two large charcoal stoves in the zero hall, one is dedicated to baked yams, the other is dedicated to baked Tunxi crab shells yellow pancakes; walk into the ordering area, an aroma comes to the nose. There are two pairs of peculiar design and scientific, applicable picks, one is dedicated to selling snacks Mao tofu use, the other is dedicated to selling snacks Huizhou small wontons use. Guests walking along the aisles will once again enjoy the heartwarming experience of "China on the Tip of the Tongue".

3. Experience it with your ears

Whenever you dine at Phi Yun Huifu, you'll hear the sound of gongs and drums, and two costumed young men carrying the head of a Tai Bai fish, with a red seal on the casserole for the hosts and guests to unveil. There is also a Huizhou folk dish of fried rice and egg soup, with a casserole on a wooden stand and fried rice in the casserole. The waiter takes a copper kettle and pours in white soup, and ___ sound, the rice grains jump and steam rises. There is also a stone pot of garlic and eggplant, steamed eggplant strips laid out in a hot pot, pouring in mashed garlic and red chili sauce, the _la sound of sticky oil, very crisp.

4, experience with your mouth

Of course, when all your five senses are moving, your mouth will not be idle, and the true flavor of the true color, fresh and mellow Huifu dishes will make your mouth completely immersed in this experience.

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