Anhui cuisine

Anhui Cuisine also known as Hui Cuisine is one of the Eight Culinary Traditions of China and is derived from the native cooking styles of the Huangshan Mountains region in China. It is similar to Jiangsu cuisine but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui cuisine is known for its simple preparation methods and the use of wild game and herbs, both land and sea.

Etymology[edit | edit source]

The term "Anhui Cuisine" comes from the name of the Anhui province in eastern China. "Hui" is an abbreviation of "Huizhou," a historical region in the southern part of Anhui province.

History[edit | edit source]

Anhui Cuisine has a history dating back to the Ming Dynasty. It was highly favored by the imperial family and nobility during the Qing Dynasty. The cuisine has been influenced by the cooking styles of neighboring provinces, but it has maintained its traditional characteristics.

Characteristics[edit | edit source]

Anhui cuisine chefs focus on the temperature in cooking and are good at braising and stewing. Often the dishes are cooked in a covered pot. Some dishes are cooked using sugar and are caramelized, giving them a brownish color and sweet taste. The most famous dishes include Bamboo Shoots cooked with sausage and dried mushroom, Sheldon's mandarin fish, and Fuliji chicken.

Ingredients[edit | edit source]

Anhui cuisine uses a wide variety of ingredients, including bamboo shoots, mushrooms, and a variety of local herbs. Wild game is also a common ingredient in Anhui cuisine. Some of the most popular dishes in Anhui cuisine include Stinky tofu, Luzhou Roast Duck, and Hairy Tofu.

Related Terms[edit | edit source]

Anhui cuisine Resources
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