1, crab shell yellow sesame seed cake, Huizhou specialty snacks, can be seen everywhere. Because of the long baking time, most of the water in the cake evaporates, which is beneficial to storage. Once wet, it is still crisp and fragrant after baking. The skin is layered as thin as paper, and it is crisp and oily but not greasy after baking. When buying sesame cakes, you'd better choose fresh ones and put them on the stove. Remember to open the mouth of the bag after putting it in the bag, and wrap the cake when it is cold, otherwise the cake will not be crisp when it is baked by steam.

2. Tiger skin tofu, a traditional snack in Huizhou, was also introduced by China on the tip of the tongue. The old tofu used to make hairy tofu should be as clear as snow and as jade as a knife, and it will not spill when it falls to the ground. It is named after the fur is striped with tiger skin after being fried on the kang.

3. Huizhou hairy tofu is published all year round. The stall owner carries a pair of tofu shoulders, one is dry wood and a flat-bottomed pot, and the other is hairy tofu, sesame oil and Chili sauce. When frying, the hot, fragrant and noisy hairy tofu on the flat pot makes people appetite. Eating hairy tofu from a stall is also very distinctive. You don't need a bowl, just eat it in a pot with chopsticks. It tastes abnormal.

4, Huizhou stone chicken, stone chicken is a kind of tonic food, many tourists come here. Pheasant is a frog that lives in the gap of mountain stream, and it is a specialty of Huangshan Mountain. Whether it's braised or steamed, the fragrant smell and fat hind legs are even worse than chicken. The most classic traditional practice is steaming, the soup base is clear, and it is steamed in a bowl without losing its original flavor. Eat more stone chickens, and you can avoid prickly heat sores in summer. If you keep the stone skin when cooking, it will taste better and have higher nutrition.

5, sweet wine, in the streets or market towns of Huangshan City, you can often see people carrying burdens to sell. At both ends of the burden are two stone drum-shaped bamboo baskets, with glass in the middle of the cover and bowls of rice wine under the glass. There is also a pit in the middle of the rice wine, which is full of sweet wine juice. In hot summer, eating a bowl can cool the five internal organs; In winter, wine will be cooked with candied dates or eggs. It tastes hot, fragrant and sweet, which makes people shudder. The practice of making sweet wine can be exquisite, using fine glutinous rice.

6, hibiscus cake, hibiscus cake is made of fine glutinous rice flour into rice cake slices, then fried, and then refined with white sugar and maltose. Among them, soaking glutinous rice and fried cake slices are very complicated and high in technology, and only a few manufacturers can produce this kind of cake. Huizhou customs, around the Lunar New Year, use hibiscus cakes to entertain distinguished guests.

7. Stewed pigeon in Huangshan Mountain. Huangshan Mountain is a world-famous tourist attraction with the reputation of "the first mountain in the world". Huangshan Mountain is not only famous for its scenery, but also for its special food and game. Stewed pigeon in Huangshan is a dish made of Huangshan yam and Huangshan wild pigeon, which are famous in Huangshan, and boiled with water. Yam nourishes yin and tonifies the kidney, and pigeon meat strengthens the body, which is regarded as a good product for nourishing and prolonging life by local people.

8. Tunxi drunken crab, dishes along the river, famous dishes of Ziyunge in Tunxi ancient town, and traditional snacks. Zhejiang businessmen and Jiangsu businessmen compete to sell, and today's small altar packaging is a good gift for relatives and friends. Tunxi drunken crab is a famous specialty in Tunxi, Anhui Province. It is a feast treasure with complete individual, yellow color, tender meat, delicious taste, rich wine flavor and sweet aftertaste. The sealed drunken crab can be kept for two months without deterioration.

9. Huizhou stinky fish, a classic dish in Huizhou, has a history of more than 200 years. One of the biggest characteristics is "smelly". Generally, people who are experimenting for the first time may not be able to adapt to it, just like seeing durian. But it smells bad, but it tastes crisp and fragrant, and the practice of stinky mandarin fish is also very particular. After pickled mandarin fish for seven days, the fish absorbed the flavor and began to stink. When eating, put meat slices and bamboo shoots, fry them in the oil pan for a while, and let the soup be absorbed slowly. This way, the skin is crisp, but the meat is delicate and memorable.