Chinese cuisine flavored by trade

The Anhui Fare Festival in Beijing offers diners not only a myriad of authentic dishes from Anhui province, but also a chance to experience the local culture. [Photo Provided to China Daily]

Minzu Hotel is running a festival till Nov 14 offering Anhui fare and a chance to experience Hui culture.

"We often say food is culture and Anhui food is among the most representative of this," says Zhai Lijun, the general manager of the hotel.

"Almost every dish from Anhui has a story, or is related to the area's history and geography."

The festival is not only a feast for the palate but is also a treat for those seeking something for the mind - it offers historical and cultural nuggets related to the food-and there are also Huang mei Opera performances to enjoy.

Anhui food, one of the eight major cuisines of China, comprises three parts - dominant Wannan fare from South Anhui that originates from the ancient Huizhou area; Yanjiang fare from near the Yangtze River and Yanhuai fare from near the Huaihe River.

The cuisine reached it zenith during the Ming and the Qing dynasties (1368-1912), because as Huizhou's merchants prospered, they became particular about the flavor and presentation of their food, which helped the cuisine to develop.

The growing influence of Anhui's merchants on the national scene also led to Anhui restaurants outside the Huizhou area. This was where Huizhou's merchants entertained their clients, friends and themselves, I was told during the festival.

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