1, hairy tofu: hairy tofu, also known as moldy tofu, is a moldy product with an inch of white fluff on the surface. The traditional cooking method is to fry hairy tofu in a pot until both sides are yellow, then add seasoning to stew, and then spread a layer of hot sauce after the fragrance overflows.

2. Stinky mandarin fish: The skin of mandarin fish gives off a special smell, which looks smelly or not, but after washing it, fry it in hot oil a little. After cooking with a small fire, it is not only odorless, but also delicious.

3, wonton: after cooking, the skin is thin and transparent. Pick it up with a small colander, put it in a bowl filled with soy sauce, fresh lard, monosodium glutamate and other condiments, pour it into the boiled soup, sprinkle with chives and serve. Its taste is crisp, tender, fragrant and sweet, and the entrance is crisp.

4. green pepper shrimp: this is a home-cooked dish. Heat the oil in the pan over medium heat. When it is 60% hot, add shrimps, stir-fry the shrimps until the shell turns red, and add green peppers to the pot and continue to stir-fry. Add salt and Jiang Mo and stir well. Take out the pot. Crispy and delicious, a very good appetizer.

5. Double Stone Soup: The full name is Huangshan Stone Chicken Stewed with Stone Ears. Huangshan stone chicken and stone ear are both delicacies, and delicacies are a major feature of Huizhou cuisine. The dishes are light and delicious. It is the best food for guests!