花红徽菜(九华山青阳店)

A popular online restaurant's signature dish is stinky mandarin fish, the steamed pork with rice flour is wrapped in rice flour, the small river fish is very fresh and tastes very delicious, the braised pork is fat but not greasy, with fat and lean parts, dry pot cabbage, crispy pickled peppers, and lotus root are very refreshing

A very distinctive Anhui cuisine restaurant has stinky mandarin fish, scalloped rice cakes, Huizhou fermented tofu, and stir-fried Chinese cabbage, which is very fresh. The pepper lotus root is very refreshing.

Huahong Hui cuisine has many characteristics. Yipin pot has various meatballs. Stinky mandarin fish is their signature dish. Fried liver and kidney, pork liver and kidney, pepper and salt Huangjing, Huizhou knife board incense, many characteristics. There are private rooms, beautiful environment, and Internet celebrities check in.

Attractive color: After proper sugar coloring and other processes, it presents a beautiful reddish brown color, like a red agate, which is visually very attractive. ● Excellent taste: The meat is tender and juicy, fat but not greasy, lean but not dry. The fat part melts in the mouth, the lean part is soft and delicious, the meat fragrance overflows in the mouth, the taste is rich and mellow, and the sweetness and saltiness are moderate. Fried pork with peppers ● Classic combination: It is a classic home-cooked dish with peppers and pork as the main ingredients, and the two complement each other. ● Taste characteristics: Pork is generally cut into thin slices, and the fried meat tastes fresh and tender. Peppers can be selected from sharp peppers or green peppers, etc., and the taste has a certain crispness. After frying, the fragrance of peppers and the meaty aroma of pork blend with each other. ● Rich taste: It is usually fried with an appropriate amount of salt, soy sauce and other seasonings, and the taste is rich. The spicy taste of peppers stimulates appetite, and the freshness of pork is very good with rice.

Small river fish ● Freshness of ingredients: Most of them are taken from local rivers, with high freshness. The fish meat is tender and elastic, and you can taste the original delicious taste of the fish meat. ● Cooking methods: Common ones include frying and braising. The skin of the fried small river fish is crispy and "crunchy" when bitten; braising allows the fish meat to fully absorb the flavor of the seasoning, with a bright red color, salty and slightly spicy taste, and a unique flavor. ● Taste level: No matter which cooking method is used, the small river fish can not only retain the freshness of the fish meat itself, but also bring different taste levels such as crispy and soft through different methods, enriching the dining experience. Braised pork ● Appearance color: The color is bright red and attractive. After proper processes such as frying sugar color, it presents a beautiful reddish brown, like a red agate, which is mouth-watering. ● Taste texture: The meat is tender and juicy, fat but not greasy, lean but not dry. The fat part melts in your mouth, and the lean part is soft and delicious. The two complement each other, and the meaty aroma overflows in your mouth. ● Taste characteristics: The taste is rich and mellow, with a moderate sweetness and saltiness. During the cooking process, the flavor of the seasoning is fully integrated into the meat, with both the salty fragrance brought by soy sauce and the sweetness given by sugar, which is just right. Appetizing chicken offal ● Ingredients: The main ingredients are chicken offal such as gizzards, chicken livers, and chicken hearts, paired with some vegetables such as green peppers, red peppers, onions, etc., with a combination of meat and vegetables, and a relatively balanced nutrition. ● Diverse taste: The texture of chicken offal itself varies. The gizzards have a crispy and tender taste, the chicken liver is relatively soft, and the chicken heart has a certain toughness. After cooking, it is paired with vegetables, and the overall taste is rich and diverse, with crispness, tenderness, and softness. ● Appetizing taste: Usually a large amount of chili, pepper, ginger, garlic and other seasonings are used for frying. The taste is spicy and stimulating, and it has a strong appetizing effect, which can greatly increase people's appetite. Tofu and Minced Meat Soup ● Fusion of ingredients: Tofu is tender and melts in your mouth, while minced meat adds protein and umami to the soup. The two blend in the soup, and the tofu absorbs part of the flavor of the minced meat, which is more tender because of the combination with tofu. ● Refreshing taste: The soup tastes relatively refreshing, not as heavy as some thick soups. The tenderness of tofu and the delicacy of minced meat make the whole soup slide gently in your mouth, giving you a refreshing feeling. ● Delicious taste: It mainly relies on the bean fragrance of tofu and the meaty fragrance of minced meat, plus the right amount of salt, MSG and other basic seasonings to create a simple and delicious taste. It is a very popular home-cooked soup.

1. Huahong Hui cuisine: ● Careful selection of ingredients: Hui cuisine focuses on using local ingredients and winning with freshness. Huahong Hui cuisine is no exception. It will use local fresh ingredients, such as local wild game, river poultry, etc., to ensure the original flavor and local characteristics of the dishes. ● Exquisite cooking techniques: Good at roasting, stewing, steaming and other techniques, with unique fire skills. Able to accurately control the heat according to the texture characteristics of different raw materials and the flavor requirements of the finished dishes, so that the dishes can achieve the ideal taste and texture. For example, dishes such as braised pork require precise control of the heat to achieve the effect of tender and juicy meat that melts in the mouth. ● Unique taste: Generally speaking, Hui cuisine has a heavy taste, heavy oil, heavy color, and heavy fire skills. Huahong Hui cuisine may have its own unique seasoning and innovation on the basis of inheriting the taste characteristics of traditional Hui cuisine, forming a unique flavor. ● Focus on nutritional matching: Anhui cuisine pays attention to food supplements. Huahong Anhui cuisine may focus on nutritional balance in the matching of dishes, integrating the nutrition of different ingredients to achieve a delicious and healthy effect. 2. Pickled fish: ● Rich taste: After the dish is cooked, the fish meat is tender and the pickled cabbage is sour and crispy, and the two complement each other. The fish slices are tender and melt in the mouth, and the crisp taste of the pickled cabbage adds a sense of layering to the dish. ● Rich soup: The soup after cooking is milky white, and the taste is sour, spicy, fresh and spicy with a slight burnt aroma of pickled peppers. The rich soup can not only be used to soak rice, but also make the fish meat more flavorful. ● Diverse flavors: With continuous development and innovation, pickled fish has a variety of flavors, such as the classic spicy flavor, the golden soup flavor suitable for people who can't eat spicy food, and the refreshing onion flavor, which can meet the taste needs of different consumers. 3. Southern Anhui Chicken Soup: ● High-quality ingredients: The chickens used are from the southern Anhui region. These chickens are usually free-range and feed on rice, rice husks, and mountain insects. They have a longer growth cycle, and their meat is more tender, firm, and has higher nutritional value. ● Unique stewing method: Mountain spring water is generally used for stewing, and the chicken is stewed over low heat for several hours. This can fully release the flavor and nutrients of the chicken, making the chicken soup more delicious. A layer of yellow oil floats on the boiled chicken soup, which is bright and transparent, not greasy. ● Nourishing and healthy: Chicken soup has high nutritional value, nourishes the body, enhances immunity, and is a very suitable health-preserving dish for autumn and winter.

1. Stir-fried beef: ● Ingredients: Generally, fresh beef is used, which is tender, especially the tenderloin and other parts. The texture of the meat is clear and suitable for cutting into thin slices and stir-frying. ● Taste characteristics: The fried beef tastes smooth and tender, not too old or woody. After being stir-fried with side dishes such as peppers, it tastes spicy and delicious, with a strong Hunan flavor, very good with rice, and is a very popular dish with rice. ● Production process: The beef slices need to be cut against the grain to cut off the fibers and make the taste more tender; the marinating process is particular, and starch, egg white, etc. will be added to lock in moisture. When stir-frying, it should be stir-fried quickly over high heat to quickly lock in the tender taste of the beef. The whole process requires high control of heat and time. 2. Tomato and minced meat soup: ● Ingredients: The main ingredients are tomatoes and minced meat. Tomatoes are rich in vitamins and cellulose, have a unique sweet and sour taste, and can add a rich flavor to the soup; minced meat is generally made of lean meat, rich in protein, which adds freshness and nutrition to the soup. ● Taste characteristics: The soup tastes fresh and delicious, and the sourness of tomatoes and the freshness of minced meat blend together, with a rich flavor. The soup is sweet and sour, and the minced meat is tender. It is a delicious and healthy soup suitable for people of all ages. ● Cooking skills: When making it, first fry the tomatoes to extract the juice, then add water and boil it, so that the soup can taste more intense; the minced meat needs to be marinated in advance to make it more flavorful, and when adding it to the soup, it should be spread with a spatula to facilitate the flavor. 3. Stinky Mandarin Fish: ● Unique smell: This is a classic Anhui cuisine that smells stinky but tastes delicious. The unique marinating method makes the fish emit a special smell. For those who try it for the first time, it may take some adaptation, but once you accept this smell, you will be attracted by its unique flavor.

Here are some of the characteristics of these dishes: • Red Hui Cuisine: Red Hui Cuisine is a delicious dish with rich color, aroma and taste, with a strong sauce flavor, and paired with special seasonings unique to the Huizhou area, which makes people linger. • Stinky Mandarin Fish: Stinky Mandarin Fish is the top dish in Hui cuisine. It smells stinky but tastes delicious. It has a long history and originated in Huangshan. The production process is exquisite, and the ingredients and cooking temperature are extremely high. The finished product is firm and tender, in the shape of garlic cloves, with a springy and smooth taste, fresh and fragrant, not greasy or sticky, and refreshing. • Braised Pork with Steamed Bun: Braised Pork with Steamed Bun is a special delicacy, mainly made of pork belly, cinnamon, star anise and other ingredients. The steamed bun is fragrant and the meat is crispy, which is endless. • Stone Ear Scrambled Eggs: Stone Ear is a kind of fungus that grows on cliffs. It is not crispy, but it has a mushroom-like fragrance, and the scrambled eggs are super fragrant. • Pickled Pepper Lotus Root: Pickled pepper lotus root is an appetizer that can be eaten alone. It is sour, spicy, crispy and tender with a refreshing taste. It is made from the tender tip of fresh lotus root and is pickled. It has garlic, sweet and spicy flavors. It can be eaten raw or cooked, and is suitable for all ages.