徽菜食谱 - 中国八大菜系之安徽美食做法大全 3.9.5

The cuisine of Anhui Province, known as Hui cuisine, encompasses a variety of regional styles including Hui Nan, Hui Jiang, Hefei, Huainan, and northern Anhui dishes. Among these, the Hui Nan style, characterized by the traditional flavors of Huizhou, stands as the mainstream and most historically significant branch of Hui cuisine. This culinary tradition primarily utilizes local Anhui ingredients, combining them with time-honored folk cooking techniques while also integrating elements from other culinary traditions to create dishes with a savory and umami-rich profile. Hui cuisine is deeply rooted in cultural history and is recognized as one of China's eight famous culinary schools.

• The flavor profile is predominantly salty and savory, emphasizing natural tastes and meticulous control of heat during cooking.
• It places a strong emphasis on nourishing and health-conscious ingredients.
• Culinary methods primarily involve braising, stewing, steaming, smoking, and simmering techniques.

Classic dishes include elaborate banquet courses such as the “Eight Great Dishes,” “Five Bowls and Eight Dishes,” “Nine Bowls,” “Six and Twelve Dishes,” as well as popular household options like “The Six Large Pots” and local vegetable dishes. Noteworthy banquet offerings include the E Gong Mountain Tofu Feast, the Bao Gong Banquet, and the Hongwu Feast. Overall, Hui cuisine offers a rich cultural tapestry embodied in its flavors, techniques, and dining customs.