Stinky mandarin fish is a classic dish in Huizhou with a history of thousands of years. The method is very particular. Fresh mandarin fish was marinated in secret stinky brine for seven days, so that the fish absorbed the taste and began to ferment.

Mao tofu

"The first monster in Huizhou, tofu has long hair." Fermented from tofu and transformed by time, the hairy tofu is extremely fresh and delicious, which Huizhou people are eager for.

Zheng Wen Sun Shan Bao

Bamboo shoots in Huizhou mountainous area are sweet and tender. Go to the most tender bamboo shoots, put some bacon and stew together, and the famous dishes will be cooked in Zhengshan bamboo shoot pot. Thick white soup, mixed with the sweetness of bamboo shoots and meat, is the most homely and freshest taste.

Hushi yipin Guo

Anhui cuisine makes good use of heat and has unique firepower. According to the texture characteristics of different ingredients and the flavor requirements of finished dishes, they are cooked with large fire, medium fire and small fire respectively. In addition to explosion, frying, frying, frying, stewing, boiling, roasting, frying and other techniques, each has its own advantages.

Hu Shi's Yipin Pot is definitely the representative of Huizhou cuisine. "A layer of chicken, a layer of duck, a layer of meat, a layer of oily tofu, with some eggs and jiaozi, radish and vegetables, delicious!" Scholar Mr. Liang Shiqiu once commented like this.

Jixi tartan

Jixi is mountainous and rich in ingredients. Once the wheat in the north is mixed with local ingredients, after thousands of years of accumulation, the cake has become a unique folk snack with rich fillings, crisp and delicious.