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According to legend, this dish was created by the wife of Bi Keng, one of the four ministers in Ming Dynasty. His wife became the imperial concubine of the emperor. Yu is good at housework, especially cooking, and has his own unique views on Huizhou cuisine. She often cooks for her family herself, and Bi Keng is full of praise for her craftsmanship.
This soup stock is also very particular. It is cooked with chicken and duck hamstring, sea cucumber, pork belly, mushrooms, fresh shrimp and other delicacies, together with seasonings such as onion, ginger, garlic, yellow wine and vinegar. It will take a day just to prepare the soup. Pour the soup into water and boil it with strong fire, then simmer it with slow fire. During this period, the original soup should be poured from top to bottom with a spoon to allow each layer to penetrate. The good performance of soup head is that it is oily but not greasy, rotten but not melted, hot but not hot, cold but not cold, full of color and flavor.
The raw material of wormwood fragrant rice cake is taken from wormwood on the mountain. After steaming Artemisia argyi leaves in a pot, grind them into fine powder with a blender, and then stir them vigorously in broken rice pulp. The more evenly stirred, the stronger the fragrance. The taste q is soft and smooth, with a little sweetness, which seems to stir the taste of nature ~
Zhonghe Tang Zhonghe Tang is an authentic traditional dish of Han nationality in Qimen, Anhui Province, which belongs to Anhui cuisine. Whenever Qimen people hold a banquet, neutralization soup is essential and is the first dish on the table.
Braised turtle with ham
The "sand horseshoe turtle" unique to Huizhou mountain area is used as the main material, and ham and ham bones are used as seasoning. After serving, the soup is mellow, the meat is rotten, and the skirt is smooth and fishy.
According to the legend of Huangshan hairy tofu, Zhu Yuanzhang, the great ancestor of the Ming Dynasty, defeated Huizhou and fled to Xiuning. He was hungry, so he ordered his followers to look for food everywhere. A few pieces of tofu hidden here by fugitives were found in the haystack, but they have fermented long hair. Because there was nothing else, his followers had to roast it on charcoal fire for Zhu Yuanzhang to eat. Unexpectedly, tofu tastes delicious, and Zhu Yuanzhang was very happy to eat it. After turning defeat into victory, the army chefs were ordered to make hairy tofu to reward the three armies, and hairy tofu was handed down in Huizhou.
There are many ways to eat hairy tofu, and frying is the most simple way to reflect the original flavor.
Wugongshan goose
Changfeng county is rich in Wu goose. This kind of goose was originally a tribute of the imperial court. Its meat quality is more tender and delicious than ordinary geese, and it is suitable for burning, boiling, stewing, roasting and pickling. Braised Wu goose has a unique braising method. It has been handed down from the descendants of Mrs. Shi for more than one hundred years. The goose meat pickled with the secret recipe of history is clear in color, rich in flavor and delicious. Historically, if live geese were presented to the imperial court, it was necessary to provide enough aquatic plants in Wu Shan with live geese to maintain the unique quality of Wu Shan tribute geese.
Zheng Wen Sun Shan Bao
Wenshan Zheng bamboo shoots is a traditional famous dish in Huizhou, Anhui Province, which is made by stewing bamboo shoots produced by Zheng Wen in Shexian County.
In traditional cooking methods, bacon and bamboo shoots are usually stewed together, so it is also called La Wen Xiang Zheng bamboo shoots; Later, this dish was seasoned with sausages and mushrooms, so it was called two fragrant bamboo shoots.