The most delicious food in Huizhou is here! Lift me up to eat a small brick tile wharf wall, Huizhou this place, always feel special simplicity. The mood is not as good as Lijiang, small fresh is not as good as Xiamen, but it is quiet and far away. Anhui cuisine is also very unique, namely "thick red oil sauce heavy fire". Burning, stewing, steaming, fried good cuisine cooking methods. Anhui cuisine is one of the Chinese eight cuisine, cooking delicacies for venison is renowned at home and abroad. Mao Doufu also called Mao tofu curd and traditional dishes of Han nationality in Huizhou area, there is a bad product inch long white hair of a surface. The traditional cooking method is to pour the tofu into the pan until it is yellow on both sides, then add the seasonings and simmer, and then spread a layer of chilli sauce after the aroma overflows. In Huizhou tourism, many scenic spots can see the figure of Huizhou tofu, such as Liyang in lane. As a popular snack, it is very convenient to buy. If you want to cook your own food, you can easily find it in the market. Tofu is rich in protein, and bean curd protein is complete protein, not only contains eight kinds of amino acids necessary for the human body, and the proportion is also close to the needs of the human body, higher nutritional value. Smelly mandarin fish commonly known as the so-called "pickled fish, pickled fresh" in Huizhou dialect is smelly meaning. According to legend, 200 years ago, the area along the river in winter every year when the Yangtze River will be rare aquatic – Mandarin Fish bucket shipment to Huizhou mountain to sell (there was "a bucket of fish"), on the way to prevent the deterioration of fish, the fish sprinkle a layer of salt water, often turning up and down. So seven or eight days arrived in Tunxi and other places, the fish gill is still red, scaly off, the quality has not changed, only the skin exudes a special smell like non smelly smelly, but after the wash oil fry, fine fire cooking, not only smell, but extremely delicious, become popular dishes good continued since the reputation is not bad. The characteristics of Huizhou rice cake champion entrance rice cakes, soft, beautiful dipped in sugar, also do not have a taste. Anhui is well known at home and abroad, for the diners poetry mainly has three aspects:, one is the biggest characteristic of cuisine is famous for its culinary delicacies venison. Huizhou "three stone" (chukars, stone, stone, fish ears), "three mountains" (Pheasant Hill, cattle, and Anhui) after entering the city, in order to meet the requirements of diners, some seafood are used as raw materials, from raw material, more widely used around the native products and table delicacies from land and sea, the varieties of cuisine the enriching and increasing. The two is in the production of cuisine is very exquisite color, flavor and taste, shape, weight and halogen soup; good burn, stewing, braising, steaming and stir frying, frying, slip and other method in cooking, food flavor, juice consumption is not constant, fragrant color and taste; in the choice of materials on the origin, especially pay attention to the season, fresh, tender, old parts and varieties. Three Anhui have their own unique style, which features three people often say: heavy oil, heavy color, fire. Anhui "three" features the origin: Huizhou local rich tea, people have the habit of drinking tea, eat less oil will have discomfort, so when cooking much oil, heavy oil forming characteristics. Heavy color is formed by people’s living habits, every summer and autumn, local farmers self made by every household.

徽州最全美食都在这啦!扶我起来继续吃  青砖小瓦马头墙,徽州这地儿,总觉得特古朴。  情怀不如丽江,小清新比不上厦门,但宁静致远。  徽派菜系也极具特色,即“浓油赤酱重火工”。徽菜在烹调方法上擅长烧、炖、蒸、熘。  徽菜是中国八大菜系之一,素以烹调山珍野味著称,在国内外享有盛誉。毛豆腐  毛豆腐也叫霉豆腐,徽州地区汉族传统名菜,是一种表面长有寸许白色茸毛的霉制品。  传统的烹饪方法是将毛豆腐放入平底锅煎至两面发黄,再加入调味品烧烩,香气溢出后涂上一层辣酱。  在徽州旅游,很多景点都能看到徽州毛豆腐的身影,比如黎阳in巷。作为大众小吃,购买起来十分方便。若想亲手烹饪,菜场之内均可以毫不费力的找到。  毛豆腐的蛋白质含量丰富,而且豆腐蛋白属完全蛋白,不仅含有人体必需的八种氨基酸,而且比例也接近人体需要,营养价值较高。臭鳜鱼  俗称腌鲜鱼,所谓“腌鲜”,在徽州土话中就是臭的意思。  相传在200多年前,沿江一带在每年入冬时将长江名贵水产——鳜鱼用木桶装运至徽州山区出售(当时有“桶鱼”之称),途中为防止鲜鱼变质,采用一层鱼洒一层淡盐水的办法,经常上下翻动。如此七八天抵达屯溪等地时,鱼鳃仍是红色,鳞不脱,质未变,只是表皮散发出一种似臭非臭的特殊气味,但是洗净后经热油稍煎,细火烹调后,非但无臭味,反而鲜香无比,成为脍炙人口的佳肴延续下来,至今盛誉不衰。 状元米糕  徽州特色的米糕,入口松软,蘸上绝美的糖水,也是别有一番滋味。 徽菜之所以饮誉国内外,为食客所推尊,主要有三个方面:   一是徽菜最大的特色就是以烹饪山珍野味著称。徽州“三石”(石鸡、石、鱼、石耳)、“三山”(山鸡、山牛、山龟)徽菜进入城市后,为适应食客的要求,也选用一些海货为原料,从此,原料上更广泛地选用山珍海味和各地的土特产品,使徽菜的花色品种不断丰富和日益增多。   二是徽菜在制作上十分讲究色、香、味、形、份量和汤卤;在烹饪上擅长烧、炖、焖、蒸和炒、炸、溜等法,菜肴保持原味不变、原汁不耗,香色味俱佳;在选料上尤其讲究产地、季节、鲜度、部位、老嫩和品种。  三是徽菜有自己的独特风格,即人们常说的三大特色:重油、重色、重火功。   徽菜“三重”特色由来:徽州当地盛产茶叶,人们都有喝茶的习惯,油食少了便有不适之感,于是做菜时多放油,形成了重油的特色。  重色是人们的生活习惯所形成的,每到夏秋之间,当地农民家家户户自制面酱、豆酱、酱油,用大缸盛放,炒菜时都要舀一两瓢放入菜内,使菜肴呈很深的紫红色,至今农村仍保留这种习惯。  至于重火功特色的形成是与山区有大量木材、木炭有关。   随着徽菜的不断改革、发展,“三重”已赋予新的含义,所谓“重”即重视、讲究的意思。相关的主题文章: