1. smelly fish
The most famous Anhui cuisine is stinky mandarin fish. In fact, the real name of stinky mandarin fish should be "pickled fresh mandarin fish", which has a fermented and smelly taste, not the rotten smell of rotten fish and shrimp.
Mandarin fish is fierce, carnivorous and extremely delicious. Huizhou people want to give full play to the fresh and tender characteristics of pickled mandarin fish when cooking them. The whole fish is fried first and then burned, and served with delicious ingredients such as bamboo shoots, meat, peppers, onions, ginger and garlic, which will not steal the limelight of the guests, but will be like a "provocation" and fully mobilize the umami taste of the fish.
2. A "lecherous" with a strong smell
Huizhou is mountainous, and Huizhou people are naturally good at drawing materials from Shan Ye.
(1) Among the delicacies, bamboo shoots are one of the freshest ingredients. Shexian allowed Zhengshan to produce bamboo shoots, and the locals didn't season them very much. Only bacon or ham is stewed with bamboo shoots, and the salty taste of bacon and the crisp and tough taste of bamboo shoots are perfectly matched, which fully meets the needs of taste buds.
(2) Another dish, stewed pigeon in Huangshan, has simple raw materials and seasonings. Put the killed pigeons and yam into the pot, seal and simmer slowly, and don't open it during the period. Cooking depends entirely on the chef. After cooking, eat meat and drink soup, and the warmth will spread throughout the body. Huizhou people think this soup has nourishing effect.
3. Others
For example, a pot is actually called a hodgepodge. Another example is crab shell yellow and dried plum cakes, which are common snacks in Jiangnan. More local characteristics are all kinds of clams, Qimen word bean candy and so on.