Hui cuisine is a local cuisine in Anhui Province and one of the eight major cuisines in China. It consists of three local flavors: Wannan cuisine, Yangtze River cuisine, and Huaihe cuisine. It is particularly good at cooking and stewing, emphasizes firework, and emphasizes original flavor. The taste is mainly salty and fresh. It is often supplemented by ham. The dishes of Anhui cuisine include banquet dishes, Japanese dishes, five-standard eight-plate and ten bowl dishes, popular casual dishes, home-style dishes and vegetarian dishes. The representative dishes of Anhui cuisine include: Maofeng smoked anchovy, golden bird tongue, soft fried rock chicken, Bagongshan tofu, shredded chicken mixed with spring sprouts, stewed turtle with ham, family portrait, casserole duck wontons, and countless others. This book is richly illustrated with text, focusing on home-cooked Anhui cuisine, including both traditional and famous dishes as well as new and innovative dishes. The book is divided into ten categories: "cold dishes", "livestock meat", "aquatic products", "poultry and eggs", "bean products", "vegetables and edible mushrooms", "soups and stews", "desserts", "yan, abalone, ginseng and wings", and "staple foods". There are more than a thousand dishes with accurate ingredients and detailed methods, allowing you to enjoy the authentic deliciousness of Anhui cuisine without leaving home. Hui cuisine is a local cuisine in Anhui Province and one of the eight major cuisines in China. It consists of three local flavors: Wannan cuisine, Yangtze River cuisine, and Huaihe cuisine. It is particularly good at cooking and stewing, emphasizes firework, and emphasizes original flavor. The taste is mainly salty and fresh. It is often supplemented by ham. The dishes of Anhui cuisine include banquet dishes, Japanese dishes, five-standard eight-plate and ten bowl dishes, popular casual dishes, home-style dishes and vegetarian dishes. The representative dishes of Anhui cuisine include: Maofeng smoked anchovy, golden bird tongue, soft fried rock chicken, Bagongshan tofu, shredded chicken mixed with spring sprouts, stewed turtle with ham, family portrait, casserole duck wontons, and countless others. This book is richly illustrated with text, focusing on home-cooked Anhui cuisine, including both traditional and famous dishes as well as new and innovative dishes. The book is divided into ten categories: "cold dishes", "livestock meat", "aquatic products", "poultry and eggs", "bean products", "vegetables and edible mushrooms", "soups and stews", "desserts", "yan, abalone, ginseng and wings", and "staple foods". There are more than a thousand dishes with accurate ingredients and detailed methods, allowing you to enjoy the authentic deliciousness of Anhui cuisine without leaving home.
Reader comments
The home-cooked Anhui dishes there include not only traditional famous dishes, but also new and innovative dishes. The recipes are detailed and the ingredients are accurately added. Even a kitchen novice like me can follow them. Especially the three delicacies mixed with tofu looks delicious. I can't wait to try it. Moreover, there are many pictures in the book, which makes people more appetizing. All in all, I highly recommend this book!
The home-cooked Anhui dishes there include not only traditional famous dishes, but also new and innovative dishes. The recipes are detailed and the ingredients are accurately added. Even a kitchen novice like me can follow them. Especially the three delicacies mixed with tofu looks delicious. I can't wait to try it. Moreover, there are many pictures in the book, which makes people more appetizing. All in all, I highly recommend this book!