Anhui cuisine

Anhui cuisine (Chinese: 安徽菜; pinyin: Ānhuī cài), or Hui cuisine (Chinese: 徽菜; pinyin: huī cài), is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.

Methods and ingredients

Anhui cuisine is known for its use of wild herbs, from both the land and the sea, and simple methods of preparation. Braising and stewing are common cooking techniques. Frying and stir frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine consists of three styles: the Yangtze River region, Huai River region, and southern Anhui region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available.

Notable dishes in Anhui cuisine

English	Traditional Chinese	Simplified Chinese	Pinyin	Description
Li Hongzhang Chop suey	李鴻章雜碎	李鸿章杂碎	Lǐ Hóngzhāng zásuì	A popular dish named after Li Hongzhang, a prominent statesman in the Qing Dynasty who was from Anhui. The dish, a complex soup, is somewhat salty with a taste of sweetness. Many ingredients are used in the soup but the most common ones include sea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables.
Luzhou Roast Duck	廬州烤鴨	庐州烤鸭	Lúzhōu kǎoyā	A popular dish from Hefei which first gained recognition when it was offered as tribute to the imperial court. While not as well known internationally as Peking Duck, Luzhou Roast Duck has won awards and distinction within China.
Sanhe Shrimp Paste	三河蝦糊	三河虾糊	sānhé xiāhú	A regional dish that originated in Sanhe, but can now be found in Hefei. The dish's main components are rice flour and a regional species of small white shrimp. The shrimp are stir fried with leeks and soy sauce, while the rice flour is soaked in water and later added to the shrimp. The dish is brown in colour and tastes pleasantly salty. It is eaten with a spoon.
Egg Dumplings	農家蛋餃	农家蛋饺	nóngjiā dànjiǎo	These dumplings, usually associated with rural cooking, use thin sheets of egg instead of flour for the wrapping. Egg dumplings traditionally use pork as a filling. In preparation, a ladle is lightly coated with oil and heated, well beaten eggs are spooned into the ladle and cooked until the mixture forms a dumpling wrapper. The pork filling is then spooned into the egg wrapping and the entire dumpling steamed. It is often served with soy sauce.[1]
Wushan Imperial Goose	吳山貢鵝	吴山贡鹅	wúshān gòng'é	The history of Wushan Imperial Goose dates back more than 1,000 years to the Tang Dynasty. The dish is lightly coloured and has a fragrant and salty taste.
Bagongshan Stinky Tofu	八公山臭豆腐	八公山臭豆腐	bāgōngshān chòu dòufǔ
Steamed Stone Frog	清蒸石蛙	清蒸石蛙	Qīngzhēng shí wā	The dish has been proven to be rich in protein and other nutrients.

See also

• List of Chinese dishes

References

1. "Danwei Canteen Egg Dumplings".