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Anhui cuisine

Anhui cuisine

Anhui cuisine is known for it's use of wild herbs, from both the land and the sea, and simple methods of preparation. Braising and stewing are common cooking techniques. Frying and stir frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Generally the food here is slightly spicy and salty.

Anhui cuisine chefs pay more attention to the taste, color of dishes and the temperature to cook them. Anhui cuisine consists of three styles: the Yangtze River region, Huai River region, and southern Anhui region. Those regions have rich fields and forests, so the wild herbs used in the region's cuisine are available.

Typical courses of Anhui cuisine as below:

1. Li Hongzhang Hotchpotch

Li Hongzhang Hotchpotch is a popular dish named after one of Anhui's famous personages. Li Hongzhang was a top official of the late Qing Dynasty (1644-1911 AD). When he was in office, he paid a visit to the US and hosted a banquet for all his American friends. As the specially prepared dishes continued to flow, the chefs, with limited resources, began to fret. Upon Li Hongzhang's order, the remaining kitchen ingredients were thrown together into an impromptu stew, containing sea cucumber, squid, tofu, ham, mushroom, chicken meat and other less identifiable food materials! Thus appetites were quenched and a dish was created.



2. Stewed Soft Shell Turtle With Ham

One whole soft shell turtle, pork, ham, bamboo shoots, a clove of garlic, shallot, ginger, soy sauce, salt, rice wine, black pepper, lard are all stewed together in a pot on charcoal fire. The dish is not greasy and can lead diners to endless aftertastes.


3. Bamboo Shoots Cooked With Sausage And Dried Mushroom

It is one traditional flavor in Huizhou mountainous area. Cooked with sausage and dried mushrooms, the bamboo shoots are more fragrant. It is delicious, and noted for its good color, juicy meat and thick soup.

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