Chaohu Lake is famous for its abundance of whitebait. Whitebait, called "residual fish" in ancient times, is commonly known as "noodle fish" and "embroidered needle fish". Small and slender, the head is flat, the dorsal fin and lipid fin are scaleless, translucent and milky, shining silver in the sun, hence the name "whitebait". Although the whitebait in Chaohu Lake is small, it has tender meat, delicious taste and high nutritional value. It is rich in protein and can cook all kinds of delicious food.
Dangshan crisp pear is a famous fruit in China. It is famous at home and abroad for its big fruit, bright yellow, thin and juicy skin, small and multi-core meat and sweet crisp. Dangshan crisp pear contains sugar, minerals, organic acids and various vitamins, which are extremely rich in nutrition and are rare fruits. In addition to fresh food, it can also be processed into pear wine, pear sauce, pear candy and canned food, which is an important raw material for food industry.
Wucheng dry tea is a special snack and one of the traditional specialties in Huizhou, Anhui Province. The first of four kinds of dry tea. Wucheng dry tea is a traditional specialty of Huizhou. According to reliable records, it was founded in the late Southern Song Dynasty. The craft matured in Yuan Dynasty and flourished in Qing Dynasty. According to ancient legend, when Qingganlong traveled to the south of the Yangtze River and tasted dry tea in Wucheng, he specially printed a wordless seal on the dry tea, which was well known.
Baogong fish, formerly known as red crispy Baohe crucian carp, is a traditional dish of Han nationality in Hefei, Anhui Province, and belongs to cold dishes. Because it is a kind of black-backed crucian carp in Baohe, people will think of selfless Bao Zheng when they see it. This dish usually takes crucian carp, lotus root, rock sugar and other ingredients. After drying in a pot with a big fire, stew it with a small fire. Put it in a pot, cool thoroughly, and sprinkle with sesame oil to serve. After cooking, the bones are crisp and tender, with endless aftertaste.
Maodoufu is a traditional dish in Huizhou area (now Huangshan City, Anhui Province). It grows a layer of white fluff on the surface of tofu through artificial fermentation. Because the plant protein in tofu is transformed into various amino acids by fermentation, it tastes particularly fresh after cooking.
Pickled fresh mandarin fish is also called Tunxi smelly mandarin fish. It is one of the famous dishes with traditional flavor in Huizhou. This dish is fresh and fragrant, with crisp fish and unique flavor.
Huainan beef soup, a famous local snacks in Huainan, Anhui. It is made of raw materials such as beef along the Huaihe River, thousands of pieces, bean cakes, sweet potato vermicelli, etc., with spices, broth, Chili oil, onions, garlic, parsley and other accessories. Huainan beef soup is one of the representatives of Anhui cuisine. The finished soup is mellow, fresh and delicious.
Fuliji roast chicken is a traditional famous dish in Suzhou City, Anhui Province, named after its origin in Fuli Town. It is also called "Four Famous Chickens in China" with Dezhou Braised Chicken, Henan Daokou Roasted Chicken and Jinzhou Goubangzi Smoked Chicken. Authentic Fuliji roast chicken is delicious, white and tender, fat but not greasy, rotten and deboned, chewy and fragrant.
Ningguo hickory is a specialty of Ningguo. Hickory in Ningguo, Anhui Province has a long-standing reputation. Ningguo is known as "the hometown of hickory in China", and the hickory produced has the characteristics of thin skin, thick kernel and high oil content. 1996 ningguo city was awarded the title of "hometown of hickory in China".