Representative works of Huizhou cuisine:
Li Hongzhang hodgepodge
World famous dish, one of the most influential Chinese dishes overseas. According to legend, when Li Hongzhang visited Europe and America, he was not used to eating western food every day, so the accompanying chef cooked local vegetables and meat in one pot according to China's practice, and was named a "hodgepodge" by Li Hongzhang. Later, this dish was popular in Europe and America, with three or four hundred in new york alone; After returning to China, it swept the country and was called "Li Hongzhang's hodgepodge" by later generations. This dish is ruddy and shiny, smells and smells fragrant; Eat it, delicious, not only can drink, but also can eat, which is the best delicious!
Smelly mandarin fish
It is estimated that friends from other places will lose their appetite when they hear this name. As "one of the top ten classic dishes in Anhui", this dish is famous all over the country because of the word "smelly". It smells smelly and tastes delicious. The pickled mandarin fish is fresh and tender, smooth and refreshing, with a unique production method and a strange taste!
Bagongshan tofu
Tofu, as many people know, was invented by Liu An, a royal family in the Western Han Dynasty. Another way of saying it is that Liu An learned to make tofu only after he met the Eight Immortals. It is said that Liu An met the Eight Immortals and learned to make tofu, which is called "Bagongshan Tofu". Because it is refined from Bagongshan spring water, the finished product is crystal clear, white as jade, tender and greasy, delicate in texture, refreshing and tender, golden in color, crisp outside and tender inside, and delicious! It is really delicious!
Daoban lane
It's strange to hear this name. But it is one of the best-selling dishes in various Anhui restaurants. Like all Anhui dishes, the fragrance of knife board is also related to a historical celebrity. According to legend, during the Ming Dynasty, Hu Zongxian, a minister of the Ministry of War, passed by Shexian County to visit his teacher. In order to entertain him, Jenny steamed the pickled pork and bamboo shoots at home on the knife board. Pork slices and bamboo shoots are served together with the knife board. Hu Zongxian had a big appetite after eating, and finally named this dish "Daobanxiang". The meat of the knife board is salty and oily but not greasy. Meat is fat and thin, with distinct layers. After eating your lips and teeth, you can't get rid of it!
Huizhou yipin Guo
As a "hot pot" food, it is said that this dish was created by the wife of Bi Qiang, the "four ministers of history" in Ming Dynasty. In order to entertain the visiting Emperor Jiajing, the emperor named it "Yipin Pot" because of its delicious taste. As the finale of Anhui Cuisine Hall, these dishes are cooked with slow fire, keeping the original flavor. The combination of meat and vegetables is very reasonable, and the taste is multi-layered, and each layer exudes different flavors. The soup is rich and appetizing!
Wenshan Zheng bamboo shoots
Bamboo shoots are a rare delicacy in Anhui cuisine. Among all bamboo shoots, Wenzhengshan bamboo shoots are the most tender, and the flavor of sausages and mushrooms makes up for the deficiency. Stewed bamboo shoots with ham bones and fresh pig bones, with sausages and mushrooms in the middle. Stewed bamboo shoots are delicious, crisp and tender, with a mixed flavor of sausage and mushrooms. It is the seasonal dish of Huangshan Mountain in spring.
Wuwanggong goose
At the end of the Tang Dynasty, during the Five Dynasties and Ten Kingdoms period, Yang Xingmi, the founder of the State of Wu, who was named King of Wu by Tang Zhaozong, lived and worked in peace and contentment because of his integrity. Hometown people feel their kindness, so they use the local specialty "goose" with delicious seasoning to make "red roasted goose" as a tribute. Wu Wang's favorite food: "This red roasted goose is delicious and can be called a tribute", hence the name "Wu Wang Gong Goose". Later, it was improved by the secret recipe of Mrs. Wu Wang's descendants, which made the product more refreshing in color, rich in aroma, delicious and mellow, and endless in aftertaste, which always made people feel like they were hungry!