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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Westborough, Massachusetts
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Home  »  China Travel Guide  »  Chinese Culture  »  Chinese Cuisines  »  Hui Cuisine
Hui Cuisine

Hui Cuisine (徽菜), one of eight cuisines in China, is derived from ancient Huizhou, which included today’s Huangshan city, Jixi county and Wuyuan county. The distinctive character of Hui cuisine is heavy color, heavy oil and heavy fire power. Braising, stewing and steaming are frequently used in Hui cuisine. Hui cuisine is strict not only in the elaborate choices of cooking materials but also in the strict control of cooking process. it isthe symbol of Chinese culture.

Hui cuisine obtains fresh materials from local sources such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, games, etc. Huizhou is situated in the bounder between north subtropical monsoon climate and north subtropical humid climate. Local products are abundant owing to the plenty rain and moderate climate.

Hisoty & Origin
Hui cuisine, also named Huizhou cuisine, originated in She County, in South Song Dynasty. After Qing Dynasty, with the development of business, a lot of people from Jixi engaged in Hui cuisine restaurants and gradually expanded to towns and cities along Yangtze River. After the founding of New China, Hui cuisine enjoyed a high reputation not only in domestic but also in overseas.

The golden age of Hui cuisine was exactly the period that Huizhou merchants dominated exclusively China’s business, so it was said that Huizhou merchants made great contribution to spread Hui cuisine.
Two versions are as follows:
1.At that time, Huizhou merchants often provided home cuisines to show their respect for the important person when taking business, treating with courtesy or joining in parties. So the trend of Hui cuisine marched towards high quality and diversity.

2. Hui cuisine restaurants gradually emerged around the whole nation because Huizhou merchants could be found all over the country, which also promoted the development of Hui cuisine.

Huizhou merchants reach its peak from the late Ming Dynasty to late Qianlong of Qing Dynasty. With the development of Huizhou merchants, Hui cuisine also enjoyed a widespread reputation. Where were the Huizhou merchants, where there were Hui cuisine restaurants. At that time, there were over 140 Huizhou restaurants only in Shanghai, which showed a wide range and large influence of Hui cuisine.

Representative Dishes
Stewed soft-shell turtle with harm

Stewed soft-shell turtle with harm is a kind of sophisticated Hui cuisine. The main raw materials- soft-shelled turtle and harm attaching with spring onion, ginger, pork and sesame oil are boiled together. The soup is fragrant and the meat is soft. Soft-shell turtle has function to clean blood and reduce cholesterol. It is good to patients with coronary heart disease and high blood pressure.

Preserved Mandarin Fish
Preserved mandarin fish is one representative of Hui cuisines. Its unique characteristic is stinky smell, but fragrant taste. Fresh mandarin fish is preserved by light brine and remained in a wooden bucket for six or seven days at a room temperature about 25℃. Then the stinky fish is fried and finally braised with sliced pork and sliced bamboo shoot.

Li Hongzhang Hotchpotch
Li Hongzhang Hotchpotch is a famed traditional Hui cuisine, invented by Li Hongzhang, who was a celebrated minister in Late Qing Dynasty. The dish is a mix of essence from several ingredients including chicken, soaked sea slug, cooked harm, fish maw, squid, beancurd sticks, fish, pigeon egg, dried slices of tender bamboo shoots, mushrooms picked in winter, dried scallops and cooked white pork tripe. All of these materials are steamed together and then poured soup.

Egg Dumplings
The kind of dumplings is made from egg instead of flour for the wrapping. The process is very difficult, not only needs time but also patient and skill. Poured a little rabbling egg into ladle which has been coated with oil and heated until the mixture forms a dumpling wrapper, then put pork filling into the egg wrapping and the entire dumpling boiled in some soup. The dish only served on holidays or festivals.

Add On: Beijing Cuisine
               Cantonese Cuisine
              Chuan Cuisine


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