Li Hongzhang‘s Assorted Stew, known as “Li Hongzhang da za hui” in Chinese, is a famous dish from Anhui Province. It is named after Li Hongzhang (1823–1901), a prominent statesman and diplomat of the late Qing Dynasty who was originally from Hefei, Anhui. According to legend, Li hosted a banquet for visiting foreign diplomats in the United States. To impress his guests, he ordered his chef to prepare a dish using a variety of ingredients, including seafood, meat, and vegetables, all simmered together in a rich broth. The dish was an instant success, and the recipe was brought back to Anhui, where it became a local specialty. Today, it is one of the most iconic dishes of Anhui cuisine.

Preparation Steps

1. Preparing the Ingredients: A variety of ingredients are used, including chicken, shrimp, fish, pork, tofu, bamboo shoots, and mushrooms. These are cut into bite-sized pieces.

2. Stir-Frying: The ingredients are stir-fried in a wok with ginger, scallions, and cooking wine to enhance their flavor.

3. Stewing: All the ingredients are placed in a large pot with a rich broth made from chicken and pork bones. The dish is simmered over low heat for about 30–40 minutes until all the flavors blend together.

4. Thickening: The stew is thickened with a little cornstarch to give it a glossy, rich texture.

5. Serving: The dish is served hot, often garnished with fresh herbs.

Review and Appreciation

Li Hongzhang‘s Assorted Stew is loved for its rich, complex flavor and variety of textures. The combination of seafood, meat, and vegetables creates a hearty and satisfying dish.