Hui Cuisine

 

 

Hui Cuisine

 

Hui Cuisine is also called Anhui Cuisine or Wan Cuisine. It is one of the eight famous cuisines of China, derived from North China's Anhui Province. Anhui Cuisine mainly consists of three styles representing three regions: Yangtze River region, Huai River region, and Southern Anhui region. Among them the South Anhui style is the most notable. 

Anhui is abundant in uncultivated fields, mountains and forests, which provide Anhui Cuisine rich local ingredients. Hui Cuisine uses only local produce, so the freshness of the dishes is unparalleled. Most ingredients in Anhui Cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoots and dates all come from mountain areas. The Yellow Mountains are abundant in raw materials suitable for cooking. Wild herbs are readily available here. Hui Cuisine places a great deal of emphasis on natural foods, which makes it a healthy cuisine. It follows traditional ways and uses foods that are also used for medicinal purposes. The use of wild herbs is one of Hui Cuisine's notable features.

 
Famous Dishes
 

 

Stewed Turtle with Ham

 

 

There are at least two major reasons for that. First of all, stewed soft shell turtle with ham is extremely delicious. As one of the principle materials, soft shell turtle enjoys super reputation in terms of flavor. It is said that soft shell turtle combines five flavors of meat in one, namely, chicken, deer, beef, pork and fish. And the other major ingredients are ham, the thigh and rump of pork, cut from the haunch of a pig or boar.

 

 

Red-Cooked Chicken

 

 

Step1

 

Combine the stock, combined soy sauce, sherry, cinnamon, orange rind, star anise, ginger and sugar in a large saucepan or stockpot over high heat. Bring to the boil and stir until the sugar dissolves. Reduce heat to low and simmer for 5 minutes 

 

Step2

 

Rinse the chicken cavity under cold running water. Pat dry with paper towel inside and out. Add the chicken, breast-side down, to the stock mixture. Return to the boil then reduce heat to very low. Cover and simmer for 20 minutes. Turn the chicken over, being careful not to tear the skin. Simmer, covered, for a further 20 minutes

 

 

Step3

 

Turn the chicken breast-side down. Cover and set aside for 30 minutes to develop the flavours.

 

 

Step4

 

Use kitchen scissors to cut the chicken into serving pieces. Arrange on a serving platter. Drizzle over some of the cooking liquid and sprinkle with the shallot and chilli to serve