Anhui cuisine is called Hui Cai for short. The Anhui cuisine cooking style is also known as “Hui Bang”, and is one of the eight most famous cuisines of China. Anhui cuisine originated in the Southern Song Dynasty in ancient Huizhou (now the region of Shexian County in Anhui Province) and it was previously the local flavor of Huizhou’s mountainous area. The rise of Anhui merchants was a fast one, thus the region’s flavor which became gradually introduced to shops, became popular in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the Lower-Middle Reaches of the Yangtze River as a result of its extensive influence.<\/div>\n
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\t<\/p>\nRepresentative dishes<\/div>\n
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<\/strong> <\/p>\n
Braised masked civet, ham and stewed soft-shelled turtle, fried bamboo shoots and salted mustard with roast pheasant, Fuliji style red-roasted chicken, honeycomb tofu, Wuwei smoked duck etc.<\/div>\n
\u7ea2\u70e7\u679c\u5b50\u72f8\u3001\u706b\u817f\u7096\u7532\u9c7c\u3001\u96ea\u51ac\u70e7\u5c71\u9e21\u3001\u7b26\u79bb\u96c6\u70e7\u9e21\u3001\u8702\u7a9d\u8c46\u8150\u3001\u65e0\u4e3a\u718f\u9e2d\u7b49\u3002<\/div>\n
\t<\/p>\nThe characteristics of Anhui cuisine<\/div>\n
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<\/strong> <\/p>\n
Anhui cuisine is, fragrant and fresh; its taste is moderate; the selection of ingredients is rigorous; duration and degree of cooking is original and unique; chefs attach great importance to the maintenance of good health through the intake of nourishing food as well as being concerned with the original flavors of the food; it includes a variety of dishes. Cooking techniques: cooking with medium-heat oil, boiling in clear soups and smoking of raw materials. Anhui cuisine is known for the cooking of mountain delicacies and Anhui cuisine chefs excel at roasting, stewing and braising; they seldom fry. Thickening with a mixture of cornstarch and water is frequently used in Anhui cuisine preparations, and the cuisine is rich in oil and colors as well as being simple and substantial.<\/div>\n
\u6e05\u96c5\u7eaf\u6734\u3001\u539f\u6c41\u539f\u5473\u3001\u9165\u5ae9\u9999\u9c9c\u3001\u6d53\u6de1\u9002\u5b9c\uff0c\u9009\u6599\u4e25\u8c28\u3001\u706b\u5de5\u72ec\u5230\u3001\u8bb2\u7a76\u98df\u8865\u3001\u6ce8\u91cd\u672c\u5473\u3001\u83dc\u5f0f\u591a\u6837\u3002\u70f9\u996a\u6280\u6cd5\uff1a\u6ed1\u70e7\u3001\u6e05\u7096\u548c\u751f\u718f\u6cd5\u3002\u5b83\u4ee5\u70f9\u5236\u5c71\u73cd\u91ce\u5473\u8457\u79f0\uff0c\u64c5\u957f\u70e7\u3001\u7096\u3001\u84b8\uff0c\u800c\u5c11\u7206\u7092\u3002\u5176\u70f9\u996a\u82a1\u5927\u3001\u6cb9\u91cd\u3001\u8272\u6d53\u3001\u6734\u7d20\u5b9e\u60e0\u3002<\/div>\n
\t<\/p>\nThe history of Anhui cuisine <\/div>\n
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<\/strong> <\/p>\n
The formation and development of Anhui cuisine are closely related with those of the Anhui merchants which rose to power and fortune. Anhui merchants were known as “Xin’an merchants” in ancient times. They developed from the Eastern Jin Dynasty onwards and flourished increasingly in the Tang and Song Dynasties. The period from the late Ming Dynasty to the late Emperor Qianlong’s reign in the Qing Dynasty was the most flourishing period for Anhui merchants when the greatest number of merchants in Huizhou and their extensive scope of operations and abundant funds were superior to those of many other non-Huizhou merchants at that time. From the period between Emperor Jiajing’s reign in the Ming Dynasty to the Emperor Qianlong’s reign in the Qing Dynasty, there were roughly 80 famous merchants in Yangzhou, of which the Anhui merchants accounted for more than 60. They also accounted for more than half of the ten major salt merchants. Anhui merchants were the richest in the world and they preferred their hometown’s flavor. Their rich and sumptuous foods and luxurious banquets promoted the development of Anhui cuisine. Where there were Anhui merchants, there were Anhui cuisine restaurants. In the Ming and Qing Dynasties, Anhui merchants were in full bloom in Yangzhou, Shanghai and Wuhan, and the number of Anhui cuisine restaurants in Shanghai had even risen to more than 500.<\/div>\n
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\t<\/p>\nThe number of Anhui cuisine dishes<\/div>\n
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<\/strong> <\/p>\n
The number of traditional Anhui cuisine dishes amounts to more than one thousand and the flavors of Anhui cuisine contain the characteristics of the dishes of Southern Anhui, the area along the Yangtze River and the area along the Huai River.<\/div>\n
\u5fbd\u83dc\u7684\u4f20\u7edf\u54c1\u79cd\u591a\u8fbe\u5343\u79cd\u4ee5\u4e0a\uff0c\u5176\u98ce\u5473\u5305\u542b\u7696\u5357\u3001\u6cbf\u6c5f\u3001\u6cbf\u6dee\u4e09\u79cd\u5730\u65b9\u83dc\u80b4\u7684\u7279\u8272\u3002<\/div>\n
\t<\/p>\nThe Ingredients of Anhui cuisine<\/div>\n
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<\/strong> <\/p>\n
Anhui lies in the central region of Eastern China, and its climate is mild with moderate rainfall. The area’s four seasons are distinct and the province is a richly productive one. The Southern Anhui and Dabie Mountainous areas are abound with tea leaves, bamboo shoots, mushrooms, fungus, Chinese chestnuts, Chinese yarns and mountain delicacies including chukars, stonefish, rock tripe, soft-shelled turtles, big-headed turtles and masked civets etc.<\/div>\n
\u5b89\u5fbd\u5730\u5904\u534e\u4e1c\u8179\u5730\uff0c\u6c14\u5019\u6e29\u548c\u96e8\u91cf\u9002\u4e2d\uff0c\u56db\u5b63\u5206\u660e\u3001\u7269\u4ea7\u4e30\u76c8\uff0c\u7696\u5357\u5c71\u533a\u548c\u5927\u522b\u5c71\u533a\u76db\u4ea7\u8336\u53f6\u3001\u7af9\u7b0b\u3001\u9999\u83c7\u3001\u6728\u8033\u3001\u677f\u6817\u3001\u5c71\u836f\u548c\u77f3\u9e21\u3001\u77f3\u9c7c\u3001\u77f3\u8033\u3001\u7532\u9c7c\u3001\u9e70\u9f9f\u3001\u679c\u5b50\u72f8\u7b49\u5c71\u73cd\u91ce\u5473\u3002<\/div>\n
\t<\/p>\nCooking techniques of Anhui cuisine <\/div>\n
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<\/strong> <\/p>\n
The cooking techniques of Anhui cuisine include cutting techniques, skilled use of cooking times, methods and temperatures, and operational skills. Chefs of Anhui cuisine have a long lasting fine tradition of paying comparatively more attention to temperature, and their specialized characteristics are embodied in the expertly time-consuming dishes such as roasted, stewed, smoked and braised dishes. The Fuliji style red-roasted chicken is fried and then roasted with a technique employing the alternate use of gentle heat and high heat. In the end the bone is crispy and the chicken is easily taken off and maintains its original shape; Anhui style fried fish can be prepared within a few minutes. The fish is tender and delicious with richness and color. This dish is a great example of the use of high heat. “Mount Huang stewed chicken” and “Wenzheng Mountain bamboo shoots” stewed over a charcoal fire in a draft furnace are dishes with pure, fresh, palatable, crisp, savory and mellow flavors, which are the fruit of stewing by gentle heat. “Smoked reeves shad with Maofeng tea” and “Wuwei smoked chicken” are two dishes which are the embodiment of the traditional technique of Anhui style smoking. The frequently used cooking techniques of Anhui cuisine are classified into 20 categories and have over 50 styles, of which cooking with medium-heat oil, boiling in clear soup and raw ingredients smoking are typical of Anhui style.<\/div>\n
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\t<\/p>\nThe pattern of Anhui cuisine<\/div>\n
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<\/strong> <\/p>\n
The common forms of Anhui cuisine include feast dishes, set meals, the five Guis (a round bamboo vessel for holding grains as an ancient offering or feast), eight plates and ten bowls, common and simple dishes and home style dishes etc. They are all broadly accepted. Feast dishes are those used to entertain guests and usually comprised of a certain number of cold dishes, hot dishes, main courses and several exquisite pastries along with an appropriate amount of fruit. The selected ingredients are determined by prices. Thanks to their high-quality raw ingredients, complicated cooking techniques, exquisite seasoning, rich variety and elegant dinnerware, feast dishes are welcomed by up-market consumers. Set meals are a combination of dishes featuring set quantities. Set meals have a lower status than feast dishes but are more prized than common and simple dishes. They are frequently used for dinner parties involving several friends and in instances of group dinning involving a relatively small number of guests: they are convenient and flexible as well as economical and practical; the five Guis, eight plates and ten bowls are the traditional dishes used at weddings and funerals or other important festivals or senior people’s birthday parties to entertain the guests among the locals in Anhui. The common and simple dishes are a kind of convenient and efficient dish as well as being economical and practical foods which are commonly served in the restaurants. These dishes generally belong to one of three categories: scattered dishes, guest dishes and dished prepared in a large cauldron.<\/div>\n
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