1, mandarin fish

Stinky mandarin fish is a famous traditional dish and one of the representatives of Anhui cuisine. In Huizhou, Anhui Province (Huizhou is now Huangshan City, Anhui Province), the so-called pickled fish means smelly in Huizhou local dialect. This kind of "flavored mandarin fish" smells smelly, tastes fragrant, and the meat is tender, mellow and refreshing, keeping the original flavor of mandarin fish. Common name stinky mandarin fish. The method is unique and the food is fragrant.

2. Braised turtle with ham

Braised turtle with ham belongs to Anhui cuisine. The main raw materials are turtle and ham. The taste is delicious, the craft is stewed, and the cooking difficulty is advanced.

3. Bagongshan tofu

Bagongshan Tofu began in the Western Han Dynasty when Liu An, king of Huainan, and other eight ministers in government and opposition were dismissed here. Originally, I wanted to make tofu by alchemy, so I got the name because of its tender quality and delicious taste. Because it is refined from Bagongshan spring water, its finished product is crystal clear, white as jade, tender and greasy, delicate and smooth in texture, without the smell of yellow paste and water, so it is famous in ancient and modern times and has a long reputation.

4. Ask Zheng Shansun

Wenshan Zheng bamboo shoots are a traditional dish in Huizhou mountainous area. Bamboo shoots are a rare delicacy in Anhui cuisine. Among all bamboo shoots, Wenzhengshan bamboo shoots are the most tender, but not fragrant enough. Add sausages and mushrooms to make up for the deficiency. This dish is called Liangxiang Wenzhengshan Bamboo Shoots.

5. Yipin Pot

Yipin pot is a traditional food that is often eaten in Huizhou mountainous area in winter. Belonging to the category of hot pot. It is said that this dish was created by the wife of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty.