Huizhou cuisine, which originated in Qin and Han Dynasties, rose in the late Ming Dynasty and its influence began to decline in the late Qianlong period, mainly because the prosperity of Huizhou cuisine came from the rise of Huizhou merchants. Huizhou merchants once dominated China for nearly a hundred years, but they are all over the world, but their roots are in Huizhou, so they can't live without the soil, and they love to eat Huizhou cuisine wherever they go. Therefore, there are Anhui Cuisine Pavilions all over the country, which also promotes the development of Anhui Cuisine System.
Anhui cuisine likes to use local materials, and the purpose of using local materials is very clear, just one word "fresh", so Anhui cuisine is generally guaranteed to be fresh, which is also a major feature of Anhui cuisine. But Anhui cuisine pays the most attention to "fireworks". Different raw materials, different textures and different dishes have obvious differences between big fire, medium fire and small fire cooking. The braise in soy sauce of Anhui cuisine pays attention to sugar color, and has extremely high requirements for "fireworks". When the fire is big, the taste changes; The fire is small and the color is not deep, so Anhui cuisine uses wood as the main fuel to control the temperature of the fire.
Anhui cuisine attaches great importance to fireworks, because it is good at burning, stewing and steaming, which makes the fuel of Anhui cuisine must be mainly wood, because only wood can be divided into fast burning, slow burning and warm stewing, while other traditional fuels, such as burning coal, have defects in such multi-functions, so Anhui cuisine can only use wood as the main fuel, and not only logs, but also charcoal as a supplement. This also fully shows that the most important thing in Anhui cuisine is fireworks.
There are about five or six hundred kinds of traditional Anhui cuisine, which has reached more than three thousand varieties after years of inheritance and development. However, no matter how it changes, the three traditions of paying attention to fire work, color and oil have never changed, so Anhui cuisine can become a famous dish with ingenious fire use, unique kung fu, unique style and self-contained.