Anhui Cuisine · FFET10034
Huizhou Cuisine Cooking Techniques
Huizhou cooking works from its ingredients, with braising, stewing, steaming and control of heat.
Golden pan-fried squares of fuzzy tofu, still carrying fine white hairs and scattered with scallion, fill an earthenware pan as chopsticks lift one, a plate beside it holds red-braised stinky mandarin fish, and a dish holds sliced ham.
The regional cooking of Anhui, best known through the Huizhou food of the south, with a name for fire control and rich colour.
The national ICH page lists Huizhou cuisine cooking techniques in the fifth batch of 2021, declared by Anhui. It traces the tradition to the one prefecture and six counties of old Huizhou and records cooking to suit the ingredients, braising, stewing and steaming, and the combined use of low, gentle and strong heat.