The famous dishes of Anhui cuisine are: family portrait, Feng Haichao, fried eel paste, bayberry ball, sand crucian carp, silver-bud pheasant, braised paddle, five-color hydrangea, three-shrimp tofu, emerald shrimp, braised pork with honey sauce, fried pork with bean curd, Xuemei, roasted bamboo shoots, squirrel yellow croaker and duck wonton in casserole. Today, traditional dishes, such as one pot, one knife and one board, pickled fresh mandarin fish, tiger skin tofu, political bamboo shoots, stewed soft-shelled turtle with ham, steamed stone pot chicken (that is, Shi Wa), waxberry balls, stewed chicken peony, steamed pork with lotus leaf powder, stewed snail and zhonghe soup, still remain in Anhui cuisine.