Chinese cuisine 福建菜和徽菜(四).pptVIP

Chinese cuisine （四） Anhui\Huizhou cuisine (Hui Cai 徽菜) Fujian cuisine (Min Cai 闽菜) Anhui\Huizhou cuisine (Hui Cai ) Anhui cuisine, one of the eight most eminent cuisines in China, features the local culinary arts of Huizhou. The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process. Cooking materials: Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tealeaves, bamboo shoot, dates, and games, are from mountain area. They are also good at cooking delicacies from sea. Anhui dishes preserve most of the original taste and nutrition of the materials. Cooking process: Anhui cuisine chefs pay more attention to the taste, color of dishes and the temperature to cook them, and are good at braising and stewing. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Flavor: Generally the food here is slightly spicy and salty. Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Ham is often added to improve the taste and sugar candy(冰糖) added to gain freshness. Recommended cuisines Li Hongzhang Hodge-Podge (李鸿章杂烩) It is a popular dish named after Anhui’s Li Hongzhang, who was a top official of the late Qing Dynasty (1644-1911). The dish, a complex soup, is somewhat salty with a hint of sweetness. Many types of ingredients can be used in the dish but the most common include sea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables. Luzhou Roast Duck? (庐州烤鸭) It is a popular dish from the the provincial capital Hefei, which first gained renown when it was given in tribute to the Imperial Court. While not nearly approaching the world wide fame of Peking Duck, Luzhou Roast Duck has won awards and distinction within China. Sanhe Shrimp Paste (三河虾糊) It is a regional