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One of the eight culinary traditions of China, Hui cuisine doesn't refer to Anhui Province dishes as many people mistakenly think but food from Huizhou. Hui cuisine is one such culinary tradition. Originating in today's Anhui Province, in central China, the dishes of this cuisine are prepared with a precise selection of ingredients, cooking times and temperatures so that textures, colours and flavours are balanced throughout any meal. Our reporter Qian Shan-ming has more.
Combining elements of cooking from northern Anhui, south-central Anhui, and the Hui-speaking areas of southern Anhui, Anhui cuisine is known for its use of wild game and herbs, both land and sea, and comparatively elaborate methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine consists of three styles: Yangtze River region, Huai River region, and southern Anhui region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available.
Luzhou Roast Duck
It is a popular dish from the the provincial capital Hefei, which first gained renown when it was given in tribute to the Imperial Court. While not nearly approaching the world wide fame of Peking Duck, Luzhou Roast Duck has won awards and distinction within China.
Steamed stone frog
Inhabited in caves, stone frog is a special product in Huangshan Mountain. It weights 250 grams or so, whose belly is white and back black with stripe. Stone frog is rich in protein, calcium and so on. It has the functions of clearing heat, improving vision and nutrition. It is one of the best exotic dishes from mountains.
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.
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.
Fried fish cooks with grape juice
It’s a famous Anhui cuisine. Huaibei plain abounds in grape. The main ingredients of cuisine include grape juice and fish. First, cut the fish in the shape of a spring of grapes, then deep fried the fish, at last, cook with grape juice. It’s an incomparable delicious dish, crisp outside and tender inside, with strong grape juice taste.
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