Anhui Cuisine-Xiaocaiyuan-Mother's Taste

Anhui Cuisine

Origin of Anhui cuisine

Anhui cuisine started in the Tang and Song dynasties and flourished in the Ming and Qing dynasties, and is one of the eight major cuisines in China. The unique geographical features and local culture have created the unique flavor of Anhui Cuisine. Traditional Anhui cuisine features thick soup, rich flavor, heavy use of oil. It is known for its deep colors and intense cooking methods, including techniques such as burning, stewing, and steaming, while it employs less frequent stir-frying and explosive cooking methods. The signature dishes of Xiaocaiyuan include Huizhou Stinky Mandarin Fish, Home-made Braised Pork Belly, Clay Pot Soup, Slate Garlic Prawn, and Cauldron Cooked Spring Chicken.

Launch of New Anhui cuisine

Adhering to the concept of healthy diet of modern people and the expectatedtaste of light, less salt, and less oil, Xiaocaiyuan launched the concept of “New Anhui cuisine”: which emphasizes the preservation of traditional Anhui cuisine ingredients while prioritizing health and nutrition, with less oil, less salt, less seasoning, as far as possible, to restore the natural flavor of the food. Meanwhile, in the design and decoration of the restaurant, the ancient architectural elements of the Huizhou school are refined, blending the architectural style of this tradition with the nurturing homemade flavor, to enhance the customer's dining experience.