Pincui Ecological Catering is a catering brand under Anhui Yuanpai Group. Pincui focuses on the flavor of Dabie Mountain in Anhui Province, and has been favored by Hong Kong gourmand Cai Lan. In September 2015, the film crew of "A Bite of China" came to Pincui to shoot the food production of Dabie Mountain, which shows the strength of Pincui's ecological catering.
Dabie Mountain is located at the junction of Anhui, Hubei and Henan, where the climate is mild, the rainfall is abundant, and the material resources are extremely rich. Tasting Essence selects fresh ingredients from Dabie Mountain, and uses them together with other precious Chinese ingredients, and the chef team integrates the cooking techniques of other cuisines to create a Dabie Mountain Banquet with the theme of green and natural, mountain delicacies and game. With more than 20 years of chef experience, Chen Zheng, the head chef of Pincui, is a native of Dabie Mountain, and he has strict requirements for the taste and presentation of dishes, and every dish is his sincere work, and the chef team he leads will continue to improve the dishes according to the feedback of diners, and regularly introduce new dishes to meet the freshness pursued by the majority of diners.
The silver carp jelly that was filmed by the "Tip of the Tongue" film crew is the star dish of the essence. The silver carp comes from Pincui's self-built breeding base in Anhui, and the quality of the ingredients is stable. The production process of silver carp jelly is complicated, the silver carp must be marinated and cut into pieces, the fish oil must be fried in the pan, and then the soup stock is added to simmer slowly, so that the oil of the fish continues to dissolve into the soup, then the fish meat is torn up, and the soybeans are placed at the bottom of the bowl, and then the filtered fish soup is poured into the bowl, and finally it is placed at a low temperature to make it freeze. Due to the fact that the dish was sold so well after it was broadcast on TV, and because Pincui was available in limited quantities every night, the silver carp jelly was in short supply, and diners needed to call to make reservations in advance. The signature air-dried pork is also a must-order for diners, the chef first kneades the pork belly with coarse salt and then puts it in a tank to marinate for 7 days, turning the meat every day to ensure that the pork is evenly marinated, and finally leaving it outside to dry. The air-dried meat has basically lost its fat, leaving only its natural dry aroma, which is excellent to enjoy as an accompaniment.
The interior decoration of Pincui is very Huizhou style, the walls are typical of white walls and black tiles, and classic Huizhou buildings such as Donggua Liang and Bagua Gate are reproduced here one by one, which is very interesting. There are 25 private rooms that can accommodate up to 27 people at the same time. Pincui's waiters are well-trained, and will be on standby or take the initiative to provide service during the meal.
