欲识金银气，多从黄白游。
一生痴绝处，无梦到徽州。
—— 汤显祖
30多年前，徽州更名为黄山，从此徽州成为了多少人的遗憾和梦，你是不是去过黄山，却错过了徽州？
More than 30 years ago, Huizhou changed its name to Huangshan. Since then, Huizhou has become the regret and dream of many people. Have you ever been to Huangshan but missed Huizhou?
徽州美食
徽菜起源于南宋时期的古徽州，原是徽州山区的地方风味，在漫长的岁月里，经过历代名厨的辛勤创造、兼收并蓄，特别是解放以后，省内名厨的交流切磋、继承发展，徽菜已逐渐从徽州地区的山乡风味脱颖而出，如今已集中了安徽各地的风味特邑、名馔佳肴，逐步形成了一个雅俗共赏、南北咸宜、独具一格、自成一体的著名菜系。后来渐渐流传到江苏、浙江、福建、上海、湖北等地，甚至影响到大西北的古都西安，在中国菜系中独树一帜，与川菜、鲁菜、粤菜、苏菜、浙菜、闽菜、湘菜并列中国八大菜系。
Originating in ancient Huizhou in the Southern Song Dynasty, Huizhou cuisine was originally a local flavor of the mountainous area of Huizhou. In the long years, through the hard creation and assimilation of famous chefs of all dynasties, especially after the liberation, the exchanges and exchanges between famous chefs in the province, Huizhou cuisine has gradually stood out from the flavor of the mountain villages of Huizhou, and now it has concentrated the special flavors and famous dishes of Anhui. It has gradually formed a famous cuisine which is both elegant and popular, salty in the north and the south, unique and self-integrated. Later, it gradually spread to Jiangsu, Zhejiang, Fujian, Shanghai, Hubei and other places, and even affected Xi ‘an, the ancient capital of Northwest China. It is unique in Chinese cuisine, and ranks among the eight major Chinese cuisines with Sichuan, Shandong, Guangdong, Jiangsu, Zhejiang, Fujian and Hunan.华东CIO大会ecio.com.cn数字化转型网
臭鳜鱼
在徽州方言里，“鲜腌”与“臭”接近。以前，新鲜食物不便长期储存，为了防止鳜鱼变质，鱼贩子把鳜鱼放在木桶里，铺一层鱼，洒一层盐，最后用石头压住。即便如此，新鲜的鳜鱼还是发生了变化，散发出一种似臭非臭的特殊气味。然而经过清洗之后先煎后烧，辅以笋、肉等协助，鳜鱼的臭味竟然转变为鲜！这一无意中的发现，造就了如今臭鳜鱼的鼎鼎大名。经过石头压制的鱼肉也更加紧实，不散的质地成就了臭鳜鱼独特的弹牙口感。
In Huizhou dialect, “fresh salt” is close to “odor”. In the past, fresh food can not be stored for a long time, in order to prevent the mandarin fish from going bad, the fishmonger put the mandarin fish in a wooden bucket, spread a layer of fish, sprinkle a layer of salt, and finally press down with a stone. Even so, the fresh mandarin fish has changed, emitting a special smell that is not smelly. However, after cleaning and frying, supplemented by bamboo shoots, meat and other assistance, the smell of mandarin fish turned into fresh! This accidental discovery gave rise to the now famous smelly mandarin fish. The fish pressed by the stone is also more compact, and the texture is not loose to achieve the unique spring teeth taste of the smelly mandarin fish.华东CIO大会ecio.com.cn数字化转型网
一品锅
徽州毛豆腐是徽州传统名菜之一，以其特有的风味在徽菜中独领风骚五百余年。它利用豆腐条进行人工发酵，让其表面长出一层白色茸毛，经煎、烤、炸后呈虎皮花纹而得名。虎皮毛豆腐四季皆宜，摊主肩挑一副豆腐担，一头是干柴和平底锅，一头是毛豆腐和油加辣椒，油煎起来热乎乎，香喷喷。这道美食的风味异常，让人回味无穷。华东CIO大会ecio.com.cn数字化转型网
Huizhou hairy tofu is one of the famous traditional dishes in Huizhou. With its unique flavor, it has been a leader in Huizhou cuisine for more than 500 years. It uses bean curd strips for artificial fermentation, so that its surface grows a layer of white hairs, after frying, baking, frying after the tiger skin pattern named. Tiger fur tofu is suitable for all seasons, stall owner shoulder a pair of tofu, one is dry wood and pan, one is hairy tofu and oil and pepper, oil fried up hot, fragrant. The flavor of this dish is extraordinary, leaving people with endless aftertastes.
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