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; frying and stir frying are used much less frequently than in other Chinese culinary traditions.
Anhui cuisine consists of three styles: the Yangtze River region, Huai River region, and southern Anhui region. Anhui contains many uncultivated fields and forests, meaning wild herbs are common. Anhui cuisine is heavily associated with tofu, with Chinese folklore crediting the creation of tofu to the Han dynasty prince Liu An who hailed from Shou County (dubbed the "hometown of tofu").[1] According to Chinese legend, stinky tofu was created by Anhuinese scholar Wang Zhihe who sold his product in Beijing to make a living after failing the imperial examination. Hairy tofu was created in Anhui, where it is a popular snack.
Also known as "four seasons tofu", is a traditional local snack in Huainan, Anhui.
Egg dumplings
農家蛋餃
农家蛋饺
nóngjiā dàn jiǎo
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.[2]
A complex soup named after Li Hongzhang, a prominent Qing dynasty statesman from Anhui Province. The dish has salty and sweet flavours, and includes many ingredients, most often 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 dish from Hefei which first gained recognition when it was offered as tribute to the imperial court.
A regional dish that originated in Sanhe, Feixi County, 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 has a salty taste. It is eaten with a spoon.
Steamed stone frog
清蒸石蛙
清蒸石蛙
Qīngzhēng shí wā
Wushan imperial goose
吳山貢鵝
吴山贡鹅
wúshān gòng'é
The dish is lightly coloured and has a fragrant and salty taste.
Stinky mandarin fish
臭鱖魚
臭鳜鱼
Chòu guì yú
The dish smells stinky but has a tender texture and is regarded by some consumers are delicious. The stinky mandarin fish has a complete shape and a bright red color. It emits a pickled flavor, and the meat is delicate and light.
Swislocki, Mark (2009). Culinary Nostalgia: Regional Food Culture and the Urban. Stanford, California: Stanford University Press. ISBN 978-0-8047-6012-6.
.svg.png){kind=small}
