USA/CA:

800-520-4671

All: 86-755-8213-9516

All: 86-755-2502-9115

Anhui Cuisine

Anhui Cuisine
Anhui Cuisine
Anhui Cuisine
prev next
Hui Cuisine, also called Anhui Cuisine, is also one of the Eight Regional Cuisines of China. Hui cuisine is derived from Mount Huangshan and popularized by Hui merchants. Anhui province, as the hometown of Hui cuisine, its abundant local produces and raw materials from mountains and forests have provided natural materials for Hui cuisine. The mostly used ingredients in Hui cuisine, such as pangolin, frogs, mushroom, tea leaves and bamboo shoots, all these are all raw materials from the mountain areas. Also wild herbs from mountains area are delicately used in the dishes. Therefore, Hui cuisine is quite famous for its fresh and natural ingredients.

Hui cuisine puts emphasis on the flavor of original and fresh with the cooking methods of braising, stewing and steaming. Cooking time and temperature are highly required for a delicate Hui cuisine according to the quality and features of different materials in order to get a unique flavor. Themed at natural, fresh and healthy, Hui cuisine has become popular choices among customers.
.....................................................................................................................................................

Recommended Anhui Cuisine Dishes 

Li Hongzhang Chop Suey
Li Hongzhang Chop Suey is a famous soup dish named after the famous political figure Li Hongzhan who came to prominence in the Qing Dyansty. The main ingredients of the soup are ham, bamboo shoots, chicken, sea cucumber, fish and vegetables. The soup is salty in taste and has a slight sweetness due to the vegetables and seafood.

Hairy Tofu

Hairy Tofu is a delicacy of Huangshan and is popular throughout the villages. During the fermenting process the tofu has a layer of white mould when the mould becomes speckled with black spores this is when the fermenting process is complete. The tofu is then fried along with spring onions, ginger, garlic and served drizzled with soy sauce.

Stinky Mandarin Fish

Stinky Mandarin Fish is known for its pungent smell but delicious taste. The Mandarin fish is preserved in salt water at room temperature for a week. Once the fish begins to produce a stinky smell it can be used. The fish is fried adding bamboo shoots, ginger, yellow wine and soy sauce. It is said the fish is delectable and tender due to the preservation process.
.....................................................................................................................................................

Related Blogs 

- Enjoy Hiking at Huangshan 
- Magical Sea of Clouds at Huangshan