Jixi County is the fourth chef's hometown awarded by the Culinary Association, and the cuisine is represented by Hui Cuisine. The people are simple and unassuming, and there is an abundance of wild food such as rabbits, ducks, chickens, Mandarin fish, turtle, mushrooms, bamboo shoots, and other culinary ingredients. Jixi Cuisine is a representative of Hui Cuisine, which is characterized by strict selection of ingredients, striving for freshness, and focusing on the origin, season, and variety of raw materials. Jixi Cuisine is good at burning, stewing, steaming and stir-frying, with heavy oil, color and fire, highlighting color, aroma and taste, and paying attention to the original flavor. During the Ming and Qing dynasties, Huizhou merchants dominated the Chinese business world for hundreds of years. At that time, there were more than two hundred Hui restaurants in Shanghai, Nanjing, Suzhou and other places, and the chefs were all Jixi people. In the 1920s, Hui cuisine restaurants were established in Shanghai Bund, and Hui cuisine was famous in Shanghai. At that time, the largest restaurant was called "First Spring Restaurant", with sixteen storefronts, more than a hundred tables and a full set of mahogany furniture. At the night market feast, a dozen or so huqin sang in the hall, ranking first in Shanghai Hui cuisine hall. After liberation, Jixi people in Wuhan opened the Grand China Restaurant, the day business fish dishes up to one hundred and three kinds.