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绩溪一品锅主料:自制蛋饺10个、油豆腐8块、鸡块150克。辅料:咸鸭、咸肉、笋干、萝卜。制法:将主、辅料经过初加工处理后,一起放入沙锅内,蛋饺放上面,油豆腐放在四周,后加上高汤,大火烧开,小火慢炖,直到香味逸出,汤浓味鲜即可。特点:汤味浓香醇厚,营养丰富。徽州民间菜肴中影响最为广泛,最能反映其地方特色和烹饪特色的非绩溪一品锅莫属。绩溪一品锅最早是上庄的民间菜,后来成为大文豪胡适先生用来招待贵宾的佳肴。
Jixi a pot Material: homemade egg dumplings 10, tofu 8, 150 grams of chicken. Accessories: salted duck, bacon, dried bamboos, radishes. Method: The main and auxiliary materials after the initial processing, together into the casserole, egg dumplings on top, oil tofu on the surrounding, then add broth, the fire boil, simmered until the smell escape, soup Strong flavor can be. Features: Tang flavor thick mellow, nutritious. Huizhou folk dishes most widely affected, most can reflect the local characteristics and cooking characteristics of none other than non-Jixi pot. Jixi pot was first on the village of folk dishes, and later became a big writer Hu Shi used to entertain guests VIP cuisine.