My friend asked me to go to the Hui cuisine museum near a Sanyuan Bridge to see more than 100 per capita. I thought it was a very ordinary native restaurant.Taste. The entire restaurant is divided into two floors, and the decoration taste is quite artistic.Especially on the second floor, the sunshine under the white slope is sprinkled under the glass ceiling, and the atmosphere of the art museum is very atmosphere.Even with vegetables, it feels like art. [Stinky catfish] When it comes to Anhui cuisine, many friends first think of stinky catfish.The classic Hui cuisine stinky catfish, smell "stinky", tastes fragrant after cooking.This "stinky" fragrance forms a sharp contrast and increases the charm of this dish.
The stinky catfish between Huiwei Food has been well received by all friends on the spot.The fish is big and enjoyed; the flesh is perfectly garlic clove, and the entrance is Q bombs; the flavor is fresh. [Stone Earth Chicken Soup] Hui Cai is known as "one product, two stinks and three stones". One product is the famous one -grade pot.It refers to stone ear, stone chicken, and grouper. The stone ear is produced on the cliffs above 800 meters above sea level, climbing between cliffs, and suffering from sunburn condensed, absorbing the essence of the world, because of the difficulty of picking the mountains and the steep, it seems precious. For exampleThe stone ear is only picked every three or five years, and the price is expensive.The stewed chicken stew is also a famous dish.
The native chickens here are used in Anhui Shanye Bamboo Forest the next year.For more than 4 hours, put in Huangshan stone ear, which is delicious and crispy. [Oil soaking Chaohu Lake Shrimp] Unlike friends who live in various prawns living by the sea all year round, I find many places in the south, especially Anhui, Hunan, and Shanghai.
Especially the river shrimp of the Chaohu Lake, soft shell soft and delicious. In the words of southern friends, there are more "shrimp flavor". The method of oil soaking keeps the shrimp as a whole, which is red and graceful, and the taste also maintains the original taste of shrimp.One bite, almost no spit skin, it tastes very cool.The most important thing is that this dish must be cooked with live shrimp, otherwise the taste will be greatly reduced.
