苏说文化八大菜系之中国徽菜（英文版）

Anhui Cuisine

中国徽菜

英文版

Anhui cuisine, or simply Hui Cuisine, one of the eight Chinese cuisines, is originated over 1,000 years ago from Huizhou, the current Shexian County at the foot of Yellow Mountain in Anhui Province. The representative dishes include Stinky Mandarin Fish, Fried Hairy Tofu, Stewed Bamboo Shoots of Wenzheng Mountain, Huangshan Stewed Pigeon, Li Hongzhang Chop Suey, etc.

Hui Cuisine dates back to the Song Dynasty. Hui is the short name for Huizhou, thus the name of Hui Cuisine. The development of Hui cuisine is closely related to the Huizhou Merchants. At that time, Huizhou Merchants would place a table of hometown dishes when talking about business, entertaining or gathering with friends to show their respect for distinguished guests. As the merchants did business everywhere, Hui Cuisine was introduced all over China. Where there were Hui Merchants there were Hui Cuisine restaurants. And, it reached its peak in the Qing Dynasty. What’s more, ancient Huizhou's various customs, rituals and seasonal activities have also effectively promoted the formation and development of Hui Cuisine.

Traditional Hui Cuisine dishes are cooked with more oil and chefs pay more attention to color and heating skills. Oil used is generally local colza oil, which well matches local ingredients, generating unequal flavors. Hams are extremely popular in Anhui. Using hams as a condiment is the unique way of cooking Hui dishes. More importantly, Hui Cuisine dishes have inherited the traditional Chinese philosophy that health food benefits us as well as medical treatments, which is a major feature of Hui Cuisine.

The lush hills, numerous rivers and lakes, and pleasant climate in Huizhou provide Hui food recipes a variety of wild ingredients, such as partridges, fishes, turtles, mushrooms, bamboo shoots, chestnuts, Chinese yams and so on. Even Chinese medicine herbs are used to cook food by Hui Cuisine chefs. Those natural materials are all from the wild, which is a key to ensure Hui Cuisine dishes have unique and tasty flavores.

The most frequently used cooking techniques of Hui cuisine include braising, stewing and steaming. Frying and flash-frying are less used. Chinese braising is called “Hong Shao”. Hong means the dish’s color is red, which is from heated white sugar or brown sugar. To get the beautiful red, strict control of heat is important. According to different features of varied ingredients and the wanted tastes of diverse dishes, different durations and different degrees of heating are applied.

汉语版

安徽菜，简称徽菜，中国八大菜系之一，起源于1000多年前的古徽州，即现在安徽省黄山脚下的歙县。代表菜有臭鳜鱼、毛豆腐、问政山笋、黄山炖鸽、李鸿章大杂烩等。

徽菜的历史可以追溯到宋代。“徽”是徽州的简称，“徽菜”因此而得名。徽菜的发展与徽商有着密切的关系。那是，徽商洽谈生意、消遣娱乐或是朋友聚会，都会摆上一桌家乡菜，以示对宾客的尊重。徽菜伴随着徽商的发展，逐渐声名远扬。哪里有徽商，哪里就有徽菜馆。清代时，徽菜达到顶峰。而且，古徽州丰富多彩的风俗礼仪、时节活动，也极大地促进了徽菜的形成和发展。

传统徽菜重油、重色、重火功。当地产菜子油，完美搭配当地食材，激发出独特地徽菜风味。安徽人喜欢吃火腿，火腿入菜是徽菜一大特点。最重要的是，徽菜继承了祖国医食同源的传统，讲究食补，这是徽菜最大的特色。

徽州山峦叠嶂，绿树丛荫、河湖密布、气候宜人，这为徽菜提供了丰富的野生食材，如石鸡、鱼、龟、蘑菇、竹笋、栗子、山药等。甚至草药也是安徽厨师的食材。这些天然野生食材，确保了徽菜的独特美味。

徽菜多用烧、炖、蒸，而爆、炒菜品较少。“红烧”的“红”，表现为糖色，由白糖或红糖高温加热上色，对火候要求极为苛刻。徽菜厨师根据食材的不同特点和菜品的不同口味，会精准把控火候。