Anhui cuisineCategory

Anhui cuisine is known for its use of wild herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions.

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L’année 2021 est ma dixième année à Beijing. Au cours de l’année passée, je fais pratiquement tous les jours aller-retour entre la maison et mon lieu de travail. Sans s’en rendre compte, la Fête du printemps approche à grand pas. Quand j’ai fini le travail de la journée, le goût… Continue Reading Saveur du Nouvel An chinois : Plat aux Huit Trésors d'Anhui

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Subscribe to our YouTube channel to get day-to-day video coverage of what’s going on in China and beyond! Yummy! In Bozhou, Anhui, three generations of the same family have been making traditional zongzi by hand for decades. Their giant wok can cook more than a thousand zongzi each time, and… Continue Reading Family business in Anhui sells thousands of handmade zongzi per day for Dragon Boat Festival

Our new series, Danwei Canteen is a quick guide to traditional Chinese food as it’s prepared where the cuisine was born: in Chinese rural areas and villages. We’ll accompany the food with originally recorded music from parks and villages, and new interpretations of Chinese folk songs and the traditional repertoire.… Continue Reading How to cook Chestnut Stewed Chicken Anhui style, by Danwei Canteen

#Autumn is harvesting season, and the vast rice field in Jingde County, east #China’s #Anhui Province, is ripe and ready to be cut. The morning sun is shining on the terraced area, turning it into a golden yellow #fairyland. #nature Take your Chinese to the next level with Chinese Master… Continue Reading Bird's eye view of Anhui: Autumn is golden yellow

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This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband’s restaurant. Technique of poaching the tofu, prior to stir-frying, to freshen and tenderise was the wonderful effect of a lavish sprinkling of Sichuan-peppercorn powder. source