Chen Xiaoqing, the chief director of "Tip of the Tongue", said that language best represents food style. Anhui is divided into three parts by the Yangtze River and the Huai River: the Central Plains dialect is spoken north of the Huai River, the Jianghuai official dialect is spoken between the Jianghuai River, and the Wu dialect is spoken south of the Yangtze River. The tastes of the three regions will be somewhat different, and the traditional sense of Huizhou cuisine refers to the cuisine of the Huizhou region (south of the Yangtze River).
Hui cuisine is characterized by "slight spoilage, heavy salt and lustful". Hui cuisine is not particularly popular in Shenzhen, so most of the Hui restaurants have adapted their traditional tastes to cater to the local tastes, which may be a bit disappointing for diners who love authentic traditional flavors. There are not many authentic Hui restaurants in Shenzhen, among the few restaurants with good reputation and reputation, the drunken Weng Pavilion and Anhui Kitchen are known for their exquisite and rich dishes, the taste of Anqing private dishes is authentic, and other Hui restaurants in northern Anhui style are stronger, and the dishes are more miscellaneous. Even so, Anhui people can still find local flavors from the following restaurants.
In 1997, the owner Song Hongyang opened the first Hui restaurant, which has since been renamed the Drunken Weng Pavilion.
There is a group of people in the drunken man's pavilion, led by the boss and the chef, who will go back to Anhui several times a year to explore the practice of local local dishes and collect relevant raw materials, and continue to explore and restore appropriately after returning, and regularly launch new dishes for customers to taste, and sometimes the new dishes will even make the villagers refreshed.
Huangshan stinky mandarin fish is one of the signature dishes of the drunken Weng Pavilion, and it is also the representative dish of Hui cuisine. The stinky mandarin fish in the drunken Weng Pavilion are all flown from Huangshan, and the mandarin fish are marinated in wooden barrels in advance according to the off-peak season, the fish belly is facing up, and pressed with bluestone, and stored at room temperature of 25 degrees Celsius. When cooking, first remove the scales, cut the flowers on the fish, then fry them in oil lightly, and add the stir-fried pork belly to add flavor. After coloring the mandarin fish with soy sauce, add the clear soup to boil, then turn to low heat and bring to a boil, and finally reduce the juice on high heat. The stinky mandarin fish in the Drunken Mangtei Pavilion has firm flesh, and although it smells stinky, it tastes delicious.
There are more than 60 kinds of Hui dishes in the drunken Weng Pavilion, which include the special snacks of almost all regions of Anhui, and it is constantly introducing new products. In the menu, you can find many familiar Anhui hometown dishes, such as Fuliji roast chicken, Wuwei plate duck, Tongling tender ginger, chicken sticky bun, Chaohu whitebait soup, Huangshan bamboo shoots and bean roasted fish, Hefei old hen soup, as well as home-style stir-fries, such as stir-fried yellow heart black, fried belly shreds with winter bamboo shoots, and fried garlic with mung bean cake, the latter of which has a salty and fragrant taste and is suitable as an appetizer. The dishes are neat and bright, and they look good, such as Chrysanthemum Tofu Gu, which is evenly cut like a flower and placed in the broth that has been boiled for more than ten hours, which is delicious and delicious.
The difference between it and other hot pots is that the dishes are cooked in advance and neatly stacked in the pot, no need to be scalded, you can eat it directly, and you can continue to add soup and shabu if you finish eating. The dishes are also seasonal ingredients, such as the yellow heart black that will be airlifted in the store in winter, and there is a saying of "Layue black vegetable race mutton" in Anhui, which tastes sweet and sweet, and it is a perfect match when added to the hot pot. This dish takes a little longer to cook, so diners need to be patient.
The Drunken Man Pavilion will regularly introduce new dishes and hold various festivals, all of which will be updated on Weibo in a timely manner. The interior of the store is a typical Hui style, with white walls and black tiles, full of charm. The waiter is very friendly, and will come over with just one look and take the initiative to ask the customer's needs. The dining space is spacious and bright, with a clear separation from the adjacent table. There are cubicles on the first floor and the second floor, and the four private rooms on the first floor can accommodate 60 people, and the hall on the second floor can accommodate 180 people, which can be used for the company to hold annual meetings.
