1, mandarin fish
After cleaning, the stinky mandarin fish was fried first and then burned. With the help of bamboo shoots and meat, the smell of mandarin fish turned fresh! This unintentional discovery has made the smelly mandarin fish famous today. The fish meat pressed by stones is also more compact, and the texture that does not come loose makes the snakehead fish have a unique elastic tooth taste.
2. Huizhou Yipin Pot
Yipin Pot is a typical traditional food often eaten in winter in Huizhou mountainous area, belonging to hot pot category. According to legend, this dish was created by Yu Shi, an imperial wife of Bi Qiang, the "four ministers" in shitai county in the Ming Dynasty. "Huizhou Yipin Pot" is not like the hot pot we usually eat. It is delicious and mellow, and its ingredients and production process are also very delicate and complicated.
3. Li Hongzhang's chop suey
Li Hongzhang's hodgepodge, also known as Li Hongzhang's hodgepodge, is a traditional dish in Hefei, Anhui Province, which belongs to the Anhui cuisine-Hefei cuisine. It was founded in the 22nd year of Guangxu in Qing Dynasty (1896) and is said to be related to Li Hongzhang, a famous minister in the late Qing Dynasty.
Li Hongzhang's chowder is made of chicken as the main ingredient, supplemented by water-fried sea cucumber, oily fish belly, water-fried squid and other accessories. This dish is made of a variety of raw materials, so it has many flavors, mellow and not greasy, salty and delicious. 20/kloc-in September, 2008, it was rated as one of the top ten classic dishes in Anhui.
4. Bagongshan Tofu
Bagongshan Tofu began with Liu An, the king of Huainan in the Western Han Dynasty, and other eight ministers in the ruling and opposition parties who were dismissed here. Originally, it was made into tofu by alchemy, and it was named because it was refined by Bagongshan spring water.
Its finished product is crystal clear, white as jade, tender and creamy, delicate in texture, refreshing and smooth, without the smell of yellow paste and water, and the support is not broken, so it is famous in ancient and modern times and has a long-standing reputation. Bagongshan tofu, also known as green bean rot, can be made in all seasons, hence the name.
5, salt and pepper rice chicken
20/kloc-in September, 2008, it was rated as one of the top ten classic dishes in Anhui. It is a traditional dish in Wuhu. Different from the general Babaoji. It is characterized in that the whole chicken is boned and the eight-treasure stuffing, mainly glutinous rice, is poured into the chicken belly with a clever knife.
After steaming, press the chicken to bond with the eight treasures, then coat the egg liquid, roll it evenly and fry it with bread crumbs. After cooking, change the knife and plate it according to the chicken shape. The skin is crispy and the meat is crisp, and the taste is thorough and thick. There is chicken in the rice and rice fragrance in the chicken. 20/kloc-in September, 2008, it was rated as one of the top ten classic dishes in Anhui.
6, honey red taro
Red taro with honey sauce is a traditional dish in Huaibei area of Anhui Province, which is characterized by single stew and single stew. It is a famous beet with excellent color, fragrance, taste and shape in Anhui banquet. This vegetable soup is crystal clear, the taro is orange-red, translucent when cooked, crisp and moist at the entrance, sweet and fresh. 20/kloc-in September, 2008, it was rated as one of the top ten classic dishes in Anhui.
7. Fang La Fish
Fang La fish, also known as Huangshan Fang La fish, is related to Fang La, the leader of the Northern Song Rebel Army, and is one of the traditional famous dishes in Huizhou. This dish is made of mandarin fish and shrimp by different cooking methods, such as frying, sliding and steaming. It is fragrant, salty, slightly sweet and sour, and has a unique flavor.
8, ask Zheng Shan bamboo shoots
Wenzheng Mountain Bamboo Shoot is a traditional famous dish in Huizhou, Anhui Province, which is stewed and burned with bamboo shoots produced in Wenzheng Mountain, Shexian County. In the traditional cooking method, bacon and bamboo shoots are usually stewed together, so it is also called la Xiang Wen Zheng bamboo shoots; Later, the dish was flavored with sausages and mushrooms, so it was called two fragrant bamboo shoots.
9. Stewed pigeon in Huangshan Mountain
Stewed pigeon in Huangshan Mountain is a famous traditional dish in Huangshan Mountain, Anhui Province. It is made by stewing pigeon in Huangshan Mountain and yam in water. The soup is clear and delicious, the pigeon meat is crisp and rotten, and the yam is fragrant and refreshing. This dish of pigeon meat tastes delicious.
10, Zhonghe Decoction
Zhonghetang is an authentic traditional dish in Qimen, Anhui Province, which belongs to Anhui cuisine. It is clear and fragrant, fresh and tender, not greasy, moderately thick and suitable for all ages. When Qimen people hold banquets, neutralization soup is indispensable, and it is the first dish on the table. Zhonghe was originally called "Zhonghe".