Which province is Anhui cuisine from?

Anhui cuisine, namely, Anhui cuisine, is the general name of southern Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine. ? [1-4] Among them, the flavor of southern Anhui is represented by Anhui cuisine, which is the mainstream and origin of Anhui cuisine.

Anhui cuisine takes Anhui specialty as the main raw material, and absorbs the skills of other cuisines on the basis of adopting traditional folk cooking techniques to cook local dishes with salty taste as the main material.

Anhui cuisine is one of the eight major cuisines in China, with rich cultural heritage.

Its main flavor characteristics are salty and fresh, emphasizing original flavor, paying attention to temperature and food supplement. Cooking methods mainly include burning, stewing, stewing, steaming and smoking.

The main dishes are banquet dishes, five baskets, eight bowls, ten bowls, nine bowls, six bowls, eight bowls, twelve dishes, six pots, popular dishes and so on. The main famous banquets are Bagongshan Tofu Banquet, Baogong Banquet and Hongwu Banquet. ? [4]?

Huizhou cuisine originated from ancient Huizhou in the Southern Song Dynasty, which was originally the local flavor of Huizhou mountainous area. In the long years, after the hard creation and eclecticism of famous chefs in previous dynasties, especially after liberation, Huizhou cuisine gradually stood out from the delicacies of Huizhou, and now it has concentrated the flavor of Anhui's characteristic cities and famous delicacies, and gradually formed an elegant and popular appreciation. ? [1][4] Later, it gradually spread to Jiangsu, Zhejiang, Fujian, Shanghai, Hubei and other places, and even affected Xi 'an, the ancient capital of northwest China. It is unique among China cuisines, and ranks as one of the eight major cuisines in China along with Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine and Hunan cuisine.

There are five or six hundred varieties of Anhui cuisine in history. After screening, sorting and innovation, more than 3,000 new and old varieties were identified. Its most representative dishes are: pickled mandarin fish (smelly mandarin fish), mountain bamboo shoots, Huizhou hairy tofu, Huizhou steamed chicken, Hu's yipin pot, Wuwei smoked duck, Maofeng smoked white fish, fried shrimps, Fu Liji roast chicken, Li Hongzhang's hodgepodge, Sanhe crispy duck, fish, goose and shepherd's purse jiaozi. ? [6]?

The developed dishes include: family portrait, Feng Haichao, fried eel paste, Yangmeiqiu, sand crucian carp, silver-bud pheasant, braised paddle, five-color hydrangea, three-shrimp tofu, emerald shrimp, braised, honey-baked, fried meat with fermented bean curd, Xuemei, roasted bamboo shoots, squirrel yellow croaker and duck wonton in casserole. Today, traditional dishes, such as one pot, one knife and one board, pickled fresh mandarin fish, tiger skin tofu, political bamboo shoots, stewed soft-shelled turtle with ham, steamed stone pot chicken (that is, Shi Wa), waxberry balls, stewed chicken peony, steamed pork with lotus leaf powder, stewed snail and zhonghe soup, still remain in Anhui cuisine.