Huizhou cuisine

brief introduction
Huizhou cuisine is Huizhou cuisine, not Anhui cuisine. Huizhou cuisine originated from Huizhou Prefecture in the Southern Song Dynasty (now Huangshan City, Anhui Province, and the prefecture is located in Shexian County, Anhui Province). It was originally a local flavor of Huizhou mountain areas. Due to the rise of Huizhou merchants, this local flavor gradually entered the market and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and the middle and lower reaches of the Yangtze River. It had a wide influence. It once ranked first among the eight major cuisines in the Ming and Qing Dynasties. The main famous dishes are braised turtle with ham, braised civet in brown sauce, pickled fresh mandarin fish, and Huangshan braised pigeon.
Huizhou cuisine originated in the Tang and Song Dynasties, flourished in the Ming and Qing Dynasties, and continued to develop during the Republic of China. Huizhou cuisine originated in Jixi County (ancient Huizhou). Later, as Tunxi Town along the Xin’an River became a distribution center for famous tea such as “Qihong” and “Tunlu” and local products such as Huimo and Sheyan, the business rose, the catering industry developed, and Huizhou cuisine was transferred to Tunxi, and further developed. Jixi County, Anhui Province, has been awarded the title of the hometown of Huizhou cuisine in China. Every year, an international festival of Huizhou cuisine culture is held.
characteristic
In those days, Anhui cuisine was a big category because braised in soy sauce, and the “red” of braised in soy sauce was shown in the color of sugar. The requirements for fire work are strict. The oil used for cooking is self seeded and self pressed rapeseed oil, and a large amount of wood is used as fuel: warm stew with charcoal fire, quick burning of firewood, and slow burning of tree blocks. Traditional heavy oil, heavy color and heavy fire work have special conditions in Huizhou.
When Anhui cuisine went to the whole country, it still kept its focus on color: color mixing; Heavy oil: the power of seasoning; Heavy Fire Skill: the skill of tempering. Such as old or tender, hard or soft, knot or loose, etc. It is a tradition that Huizhou cuisine is seasoned with ham. Ham making is also a popular family technology in Huizhou. The gourmets admire Huizhou ham very much. But people still don’t know: “Jinhua ham is in Dongyang, and Dongyang ham is in Huizhou.”
The cooking techniques of Huizhou cuisine include knife cutting, heat treatment and operation techniques. The most important thing in Huizhou cuisine is fire work, which has always been a fine tradition. Its uniqueness is mainly embodied in kungfu dishes that are good at cooking, stewing, smoking and steaming. The use of different fire control techniques for different dishes is an important symbol of the accomplishments of Huizhou chefs, and also a basic means to form a unique style of crisp, tender, fragrant and fresh. There are about 20 categories and more than 50 kinds of cooking techniques commonly used in Huizhou cuisine, Among them, the methods of braising, stewing and steaming are the most representative of Huizhou style.