Hui Cuisine

Huizhou cuisine originated in the Qin and Han dynasties, the rise of the Tang and Song dynasties, flourished in the Ming and Qing dynasties, in the Qing dynasty, reached its peak at the end of the Huizhou cuisine is the local characteristics of Huizhou, its unique geographical and human environment gives Huizhou cuisine unique flavor, due to the rise of the Huizhou merchants in the Ming and Qing dynasties, the local flavors gradually into the marketplace, spread in the Soviet Union, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei to the Yangtze River in the middle and lower reaches of the region, with a wide range of influences, the Ming and Qing dynasties were once the first of the eight major cuisines. It was once the first of the eight major cuisines in the Ming and Qing dynasties.

Representative dishes: Huizhou tofu, braised Mandarin fish, braised turtle with ham, braised civet, pickled Mandarin fish, pigeon stewed in Huangshan and so on.

Expanded

Huizhou Cuisine: Huizhou Cuisine is one of the eight major cuisines in China, and it has its own merits. Heavy oil, heavy color, heavy fire is its three main features, and to color, flavor and shape and prevail in the world, in the cooking method is good at burning, stewing, steaming. Roasted vegetables pay attention to the soft and delicious, beautiful and timeless, stewed vegetables pay attention to the soup mellow taste fresh, cooked through the tender, steamed vegetables focus on the original flavor, crisp and pleasant.

Huizhou Cuisine focuses on the original flavor, taste and peace. The main cooking methods of Hui Cuisine are burning, steaming, stewing and braising. These cooking methods make the dishes, on the one hand, the nutrition is not easy to be lost during the cooking process, on the other hand, the nutrition of the dishes is most easily absorbed by the human body, which is in line with the concept of modern people's diet.

Baidu Encyclopedia - Hui Cuisine

People's Daily Online - Hui Cuisine Culture Represented by Jixi Hui Cuisine