Anhui cuisine
Pay attention to the original flavor of the fire and ingredients, good at stewing, burning and pickling. Representative dishes have smelly mandarin fish, hairy tofu, Huangshan stewed pigeon and so on.
Earth Pot Chicken
In the past, fishermen who work and rest on Weishan Lake, due to the limited conditions on board, often take a small mud stove, sit on an iron pot on the stove, and make a fire with a few pieces of dry wood below, and then cook a pot of vegetables according to the usual practice, and the edge of the pot is covered with flour cakes, thus producing this kind of cooking method of food integration.
Huizhou hairy tofu
The fermented surface of tofu is long white mycelium, fried to golden yellow on both sides, crisp outside and tender inside, with unique fermented flavor, often dipped in chili sauce or soy sauce to eat, is a common flavor of Huizhou streets and banquets.
Hu Shi's First-Rank Pot
Huizhou reunion banquet finale dish. Layered stacked meat, egg dumplings, tofu, bamboo shoots, vegetables, etc., casserole slow stew, a layer of blind, the top layer light, bottom layer mellow, soup strong flavor, warm and colorful.
Fuliji Roast Chicken
With more than 80 years of production history, it is famous for its unique flavor. The production process of Fuliji roast chicken is very fine. Choose the local year fat robust hemp chicken, and the rooster for good. Before slaughter, drink clean water and wash the chicken body, then dry it, smear it with maltose, and cook and fry it with sesame oil (sesame oil).
Winter bamboo shoots with bacon
