徽菜 Hui Cuisine (Anhui Cuisine)分析和总结.docxVIP

徽菜 Hui Cuisine (Anhui Cuisine) 徽菜即安徽风味，一百年前曾蜚 声全中国，据说当年的徽菜馆排场相 当大，一色的红木家具透着富甲一方的豪气。但在现代餐饮业的激烈竞争中， 徽菜却悄然没落了，如果不是到黄山旅游，外地人已很难品尝到正宗的徽菜。安徽地处华东腹地，气候温和雨 量适中，四季分明，粮、油、蔬、果 品质优良；皖南山区和大别山区盛产茶叶、竹笋、香菇、木耳、板栗、山药、石鸡、甲鱼等。其境内的长江、淮河流域和巢湖地区又是中国淡水鱼的重要产区，水产丰富，为徽菜的形成和发展提供了良好的物质基础。 徽菜的传统菜品达上千种，具有 选料朴实、火工独到、重油重色、味道醇厚、保持原汁原味、讲究食补、菜式多样的特点。徽菜的烹饪技法，包括刀工、火候和操作技术，徽菜之重火工是 历来的优良传统，其独到之处集中体现 在擅长烧、炖、熏、蒸类的功夫菜上。不同菜肴使用不同的控火技术是徽帮厨师造诣深浅的重要标志，也是徽菜能形成酥、嫩、香、鲜独特风格的基本手 段，最能体现徽式特色的是滑烧、清炖和生熏法。 火腿炖甲鱼： 又名 “清炖马蹄 鳖”，是徽菜中最古老的传统名菜。徽州 Hui Cuisine refers to Anhui Cuisine, which was famed throughout China a goes, hundred years ago, and, as the story the restaurants of uniform Anhui at that time were large, with the rosewood furniture showing a rich heroic spirit. However, in the fierce competition of the modern catering industry, it quietly declined, and, if one does not travel to the Yellow Mountain, it is now difficult to taste the authentic Anhui Cuisine elsewhere. Anhui has a mild climate and moderate rainfall and four distinct seasons as well as high-quality grains, oil, vegetables and fruit. The mountainous areas of south Anhui and the Dabieshan Mountains abound in tea, bamboo shoots, mushrooms, agaric, Chinese chestnut, yam, partridge, and soft-shelled turtle. The areas of the Yangtze, Huaihe and Chaohu Rivers within Anhui Province are also important production areas for fresh water fish — a major ingredient for Anhui Cuisine. There are more than one thousand traditional dishes, featuring simple ingredients, specific cooking times, pure flavor and various styles. It pays attention to the oil, 山区因独特的环境，所产甲鱼质地高出 旁地一筹，肉厚背隆起，胶质大，肥嫩， 无泥腥气。这道菜采用著名的“沙地马蹄鳖”炖成，文献记载此物曾被列为宫廷贡品。后世一些文人墨客都曾慕名前往徽州品尝这道美味，因而享誉全国。 屯溪腌鲜鳜鱼：安徽屯溪曾是一 座无名小镇， 1840年以后，上海成为中国重要的对外贸易口岸后，屯溪便成 了安徽的商品集散中心，每年重阳节后 长江名产鳜鱼上市，便将鱼运到屯溪出售，为保持鱼的肉质鲜嫩，人们发明了一种用淡盐水腌制鱼的方法，经厨师在热油锅煎后小火煨烧，特别鲜美，屯溪“臭鳜鱼”因此得名，至今已有一百多 年历史。 符离集烧鸡：安徽宿县的符离集 烧鸡制作方法十分讲究，从选鸡到捞鸡需经 12道工序。烧鸡色佳味美，香气扑鼻，肉白嫩，肥而不腻，肉烂脱骨，嚼骨而有余香，曾被列为国宴名菜。 color, original flavor and nutrition. The cooking techniques of Anhui Cuisine