Hui cuisine is the abbreviation of Huizhou (including Huangshan City, Jixi County, and Wuyuan County in Jiangxi) cuisine, while Anhui cuisine has no abbreviation. It is composed of three local flavors: Wannan, Yanjiang, and Huaihe. According to legend, it started in the Han and Tang Dynasties, flourished in the Song and Yuan Dynasties, and flourished in the Ming and Qing Dynasties. It is famous for cooking mountain delicacies and game, which is heavy on oil, sauce color and fire. Clay pots are often used to simmer over charcoal, so there is a saying that "you have to be able to wait to eat Anhui cuisine." Wannan cuisine is good at roasting, stewing, and gravy. It is rich in oil and simple and affordable. The cuisine along the Yangtze River is good at cooking river fresh food and poultry. It emphasizes knife skills, shape and color, and is especially good at smoking technology. Yanhuai cuisine is salty and sour, with thick soup. Famous Hui cuisine dishes include Wuwei smoked duck, Fuliji roast chicken, Huizhou meatballs, pickled fresh mandarin fish, Maofeng smoked anchovy, steamed eagle fish, butter fat king fish, honeycomb tofu, etc.

The four specialties of Huizhou are stinky mandarin fish, hairy tofu, fried bracken and dried bamboo shoot soup. The stinky mandarin fish smells very stinky. I picked up a piece of fish meat and put it in my mouth to taste it carefully. It was fresh and tender, and the smell disappeared immediately. The meat was tender and chewy, and the mouth was full of fragrant juice. It was not only delicious but also natural. Hairy tofu may not be acceptable to most people. It is marinated in a pickling vat. The tofu is in the shape of thin strips with some mold spots unevenly distributed on it. The outer layer is covered with soup. It is soft and insensitive when you first enter the mouth. Once you bite a bite, a powerful smell mixed with corrosive smell suddenly fills your mouth, penetrates into your nose, and flows into your stomach. A piece of tofu stimulates once, as if you can enjoy the delicious taste only after experiencing patience. The fried bracken is a fresh product, full of toughness. The more you chew, the stronger and more delicious it becomes. It is worthy of being a treasure in the mountains. Dried bamboo shoot soup, combined with old chicken stewed for a long time, it seems that you can forget everything, take a sip, and be full of fragrance.

Huizhou’s exquisite local dishes from farmers, stir-fried bracken, is a new vegetarian dish that has been included in Huizhou recipes in recent years at the request of foreign tourists. Bracken is a wild vegetable commonly eaten by Huizhou folk. It grows on hills and is shaped like thin bamboo shoots and purple-black in color. It is picked in spring. Bracken is very rich in nutrients, including vitamin C, crude protein, crude fiber and a small amount of calcium, phosphorus and other substances. Eating fresh bracken has the functions of clearing away heat and detoxifying, activating blood circulation and relieving pain, preventing cancer and strengthening the body. When making, remove impurities from fresh bracken, wash it, cut it into small pieces, stir-fry it with vegetable oil and seasonings, and then eat it. Its taste is fragrant, delicious and smooth. Tiger skin tofu is a traditional Huizhou dish. Because tofu is artificially fermented, a layer of white fluff (white mycelium) grows on its surface. During the fermentation process, the protein is decomposed into a variety of amino acids, making it taste more delicious than ordinary tofu. "Tiger fur tofu" is named after the hairs turn into tiger skin stripes after being fried on the kang. According to legend, Zhu Yuanzhang was defeated in Huizhou and fled to the Xiuning area. He was suffering from hunger and ordered his followers to look for food everywhere. One of his followers searched for a few pieces of tofu hidden by the fleeing people in the haystack, but it had fermented and grown hair. Since there was nothing else, the entourage had no choice but to bake the tofu on the charcoal and give it to Zhu Yuanzhang to eat. Unexpectedly, the tofu tasted very delicious, and Zhu Yuanzhang was very happy after eating it. After turning defeat into victory, he ordered the army chef to make hairy tofu as a reward for the army, and "hairy tofu" was passed down in Huizhou. The method is: first put the "hairy tofu" into the pot and fry it until both sides are brown, then add seasonings and simmer, and dip it in chili sauce when eating. This dish is fresh, mellow and refreshing, with a fragrant smell, which makes it a special pleasure to eat. Braised horseshoe turtle is a traditional Huizhou dish. Due to the unique environment in the mountainous areas of Huizhou, the texture of the soft-shell turtles produced in Huizhou mountainous areas is superior to that of other places. The meat is thick and the back is bulging, the gelatin is large, fat and tender, and there is no muddy smell. The folk song says: "The water is clear and the sandy bottom is visible, the belly is white and there is no mud, the flesh is thick and the back is bulging, and the size is like a horse's hoof.", so it is called the horseshoe turtle. Preparation method: After slaughtering the horseshoe turtle used for ham stewed soft-shelled turtle, remove the internal organs, claws and tail, chop it into strips, boil it to remove the blood, wash it and place it neatly in a casserole. Add ham and ham bones to taste, put on the charcoal fire, bring to a boil over high heat first, then add rock sugar, simmer over low heat for about an hour, then cut the ham into slices, place them in a pattern on the turtle, and serve with the casserole Serve. This dish has a fragrant aroma, rich soup, original flavor, crispy and delicious meat, which fully embodies the style of Anhui cuisine. Liangxiang Wenzheng Mountain Bamboo Shoots is a traditional flavor dish in Huizhou mountainous areas. Bamboo shoots are a delicacy in Anhui cuisine. The method is to braise the bamboo shoots with ham bones and fresh pork bones, and add sausages and mushrooms in the middle. When mature, remove bones and serve on a plate. The dishes are available in three colors: red (sausage), brown (shiitake mushrooms), and custard (Wenzhengshan bamboo shoots). When the bamboo shoots are braised, they become more flavorful, crispy and tender, and have mixed aromas such as sausages and mushrooms. They are a seasonal dish in Huangshan in spring. Yipin hot pot is a hot pot commonly eaten in the mountainous areas of Huizhou in winter. According to legend, this dish was created by Yu, the first-grade wife of Bi Qiang, the "Four Ministers" of Shitai County in the Ming Dynasty. Once, the emperor suddenly visited Shangshu Mansion as a guest. In addition to delicacies from the mountains and seas, Mrs. Yu specially cooked a Huizhou home-cooked dish - hot pot. Unexpectedly, the emperor enjoyed the meal with gusto and praised it endlessly. Later, the emperor learned that the delicious hot pot was actually cooked by Mrs. Yu herself, and he said that it turned out to be a "first-grade hot pot"! The name of the dish was finalized. The cooking of "Yipin Guo" is more particular. In the hot pot, dried bamboo shoots are placed on the bottom of the pot, pieces of meat are placed on the second layer, white tofu or fried tofu is placed on the third layer, meatballs are placed on the fourth layer, and meatballs are placed on the fifth layer. Cover the vermicelli, garnish with spinach or daylily, add seasonings and appropriate amount of water, then simmer over low heat and serve. This dish has a strong local flavor, thick and fresh taste, which tempts the appetite. Pickled fresh mandarin fish is a representative dish of Anhui style famous dishes. The preparation method is unique, and you get a unique fragrance when you eat it. It is said that more than 200 years ago, fishmongers along the river shipped mandarin fish in wooden barrels to the mountainous areas of Huizhou. In order to prevent the fresh fish from spoiling during the journey, a layer of fish is sprinkled with a layer of light salt water, and the fish is turned up and down frequently. It takes seven or eight days to reach Tunxi and other places.

At this time, the fish's gills are still red, the scales are still intact, and the quality has not changed. However, the skin exudes a special smell that seems to be smelly but not smelly. However, after being washed and lightly fried in hot oil and cooked over low heat, not only does it have no peculiar smell, but it is fresh and delicious. It is extremely fragrant and has become a popular delicacy. The specific method is: pickle fresh mandarin fish in light salt water at a room temperature of about 25 degrees. After six or seven days, the fish body will emit a smell that is not smelly but smelly. Then fry it lightly in a pan, add pork slices and bamboo shoot slices, and braise over low heat until the soup is concentrated. This dish is fragrant and fresh to the bone, and the fish meat is crispy and tender. It is very delicious.