Bengbu belongs to the Huaihe flavor among the three major flavors of Anhui cuisine (the other two are southern Anhui flavor and riverside flavor). The flavor along the Huaihe River is represented by the taste of dishes in Bengbu, Suxian and Fuyang, which is mainly popular in central and northern Anhui.

Huai-style dishes pay attention to salty and spicy, and the soup is thick and heavy. They are also used to seasoning with coriander and pepper, which are simple, crisp, salty and refreshing. He is good at cooking techniques such as roasting, frying and distilling, and his representative dishes are: Fat King Fish in Milk, Zhu Hongwu Tofu, Pan-fried Bread Shrimp, Fish Bite Sheep, Old Clam with Pearl, Fried Mutton with Coke, etc.

Bengbu's snacks are also very famous, mainly concentrated in Hongtu Shopping Mall, Huaihe Cinema, Kyushu Building, Diaoyutai and Zhanggongshan Food Market in Hongye Village. They have unique tastes and many varieties, among which fried noodles with lotus root starch, fried screws, mutton skewers and mala Tang are the most popular.

Key recommendation

The most worth mentioning is the famous Mahxia Street in the whole province. Maid shrimp street is a special food street in Bengbu, and the main food in the whole street is big prawn. Diners do it themselves in Mahxia Street, and now they choose to sell it now, and then the shopkeeper adds special sauce to fry it. The prawns in the prawn street are fresh and spicy, and the meat is tender. Because they are fried by strong fire, the taste is particularly fragrant and delicious.

Must-eat dishes:

Fat king fish with milk sauce

Fat king fish, also known as Huai king fish and Hui king fish, is only produced in the waters dozens of miles long in Fengtai Gorge, and its meat is tender, tender and delicate, with extremely fresh taste, which is "better than Songjiang perch" and is a treasure among fish.

It is said that Liu An, the king of Huainan in the Western Han Dynasty, likes to eat the fat king fish. He once gave a banquet to many ministers. Because there were many people and few fish, the chef mixed other fish. Liu An was caught and furious: "I can't live without the fat king for a day!" It can be seen that the fat king fish is favored. Later, this dish flowed into the people in Bengbu and Hefei, and was stewed with chicken soup. After cooking, the soup was as thick as milk, and the fish was tender and delicate, and the taste was smooth and fresh, making it a must for Huizhou cuisine.

Zhu Hongwu Tofu

, also known as "Fengyang stuffed tofu", is one of the court dishes of Zhu Yuanzhang, the founder of the Ming Dynasty, and also a traditional famous dish along the Huaihe River.

legend: when Zhu Yuanzhang, the founding emperor of the Ming dynasty (Hongwu) was a child, he lived by begging because of his poor family. Once, he got a piece of "stuffed tofu" in Fengyang City. After eating it, he felt quite tasty and often begged for food. After he ascended the throne, Zhu Yuanzhang often thought of the bean curd with hometown flavor, so he invited the chef from Fengyang to the palace to be the royal chef, specializing in this dish to entertain guests, which was deeply appreciated.

This magical tofu, which is made by putting round tofu slices with three kinds of mud, such as chicken breast, lean pork and shrimp, frying them in an oil pan into golden and round oil fruits, and pouring sweet and sour gravy, tastes tender, crisp, sweet and sour, refreshing and delicious, and is also famous in the world and handed down to this day because of our Emperor Zhu.

Pan-fried Crayfish

Pan-fried Crayfish is a traditional dish in Huaibei. It is made by steaming shrimp stuffing, and then frying it with sesame seeds. It is named because it looks like a pipa, especially the winding shrimp tail is like a pipa shaft. The dish has crispy outer layer and fresh and smooth shrimp stuffing. It can be eaten with pepper and salt and sweet noodle sauce, which makes it more delicious.