Braised mandarin fish is one of the famous dishes in Huizhou. Peach blossom mandarin fish, formerly known as stone fish, is the fattest when peach blossoms are in full bloom, hence the name. This small fish often swims in clear streams in mountainous areas, and its color is similar to pebbles in streams. Mung bean buns are crispy and have a unique flavor.
Peel bamboo shoots by hand, steam bamboo shoots, spread them out by hand, and put bacon on them. They are really sweet and soft, fat but not greasy, lingering and memorable.
Braised chicken with auricularia auricula is a kind of wild fungus unique to Huangshan Mountain, which is similar to auricularia auricula, but has a smoother taste.
Stinky mandarin fish, a local specialty, is a fermented food pickled with mandarin fish salt, which is similar to stinky tofu. It smells bad and tastes delicious.
Long-haired tofu, like stinky tofu, is known as "Huizhou hairy tofu, but you can't spit it out with a slap."
Laba tofu is a local specialty of Anhong Village. Every household in Hongcun, Yixian County will sun tofu in Laba on the eve of the Spring Festival, that is, around the eighth day of the twelfth lunar month. People call this naturally dried tofu "Laba tofu". Tofu is made of fine small soybeans, smeared with salt water and slowly baked in mild sunshine. The finished product is yellow as jade, soft at the entrance, salty and sweet, and fragrant and fresh. If shrimp and other ingredients are added during drying, the taste will be better. "Laba Tofu" is usually hung in a ventilated place with straw rope to dry. You can pick it when you eat it, and it won't go bad or taste for three months. You can eat it alone or stir-fry it with meat. When Hongcun people entertain distinguished guests, they also carve them into animals and flowers, pour sesame oil on them, and mix with seasonings such as onions, ginger and garlic to make cold dishes, which becomes a feast.