Pickled mandarin fish Pickled mandarin fish is also called Tunxi smelly mandarin fish.

It is one of Huizhou's traditional famous dishes. It is delicious, bone-deep, crispy and has a unique flavor.

It has been famous for over a hundred years.

Whenever mandarin fish is on the market during the Double Ninth Festival, people enjoy tasting it.

Due to the lack of aquatic products in mountainous areas, every year after the Double Ninth Festival, when the Yangtze River's famous mandarin fish is on the market, vendors from Wangjiang, Wuwei and other places along the river will choose to sell mandarin fish in Tunxi.

It takes seven or eight days to get from Wangjiang to Tunxi.

In order to prevent the mandarin fish from rotting on the road, traders put the mandarin fish into wooden barrels before setting off, sprinkle a layer of light salt water on the fish, and turn the fish over once during the stopover.

In this way, in Tunxi, the mandarin fish will not deteriorate and its gills will still be red, but it will emit a peculiar smell.

The chef put it in a hot oil pan and fried it over low heat. It was delicious and looked particularly delicious.

In this way, Tunxi’s “stinky mandarin fish” became famous.

Like Beijing stinky tofu, "stinky" is synonymous with "fresh".

Therefore, it is also called "pickled fresh mandarin fish" locally.

Huainan Beef Soup Huainan Beef Soup is a famous local snack in Huainan, Anhui.

Huaihe Yellow Beef, Thousand Layer Slices, Bean Cake, Sweet Potato Vermicelli, etc.

As raw materials, it is supplemented with spices, stock, chili oil, onions, garlic, coriander and other accessories.

Huainan beef soup is one of the representatives of Anhui cuisine.

The finished soup is mellow, spicy and nutritious.

Huainan beef soup pays attention to the selection of ingredients.

The soup is made from cattle from the Jianghuai area and beef bones.

When cooking beef, be sure to soak it in blood water, clean the internal organs, and then cook it in the same pot.

You also use homemade butter to make the fried scallions into red oil.

In addition, dozens of nourishing medicinal materials and marinades are selected and processed in a certain proportion using traditional techniques.

Fuliji-style roasted chicken and Fuji roasted chicken are traditional dishes in Suzhou, Anhui.

It is named after its origin in R&F Town.

Together with Dezhou Roast Chicken, Henan Daokou Roast Chicken, and Jinzhou Goubangzi Smoked Chicken, it is also known as the "Four Famous Chickens in China".

The authentic Fuliji roast chicken is delicious, fragrant, white and tender, fat but not greasy, rotten but boneless, chewy and fragrant.

Ningguo pecans Ningguo pecans are a specialty of Ningguo.

Pecans in Ningguo, Anhui Province have a long history.

Ningsu is known as the "Hometown of Pecans in China".

Pecans have the characteristics of thin skin, thick kernels and high oil content.

In 1996, Ningguo City was awarded the title of "Hometown of Pecans in China".

"When the millennium arrives, the bamboo pole shakes; the eyes are full of gold, and the shoulder pole carries it" means the day when pecans bloom every year during the white dew season.

Pecans in my country are mainly distributed in the West Tianmu Mountains at the junction of Anhui and Zhejiang. They are a rare specialty.

Local people commonly call Ningguo pecan "Xiaoning fruit" because it is different from other large walnuts and is also called small walnut.

So people took out the initial consonant "Ning" of Ningguo, and "Guo" refers to pecan.

Together they are Guo Xiaoning, which refers to the small pecans in Ningguo.

Huangshan Shaobing, also known as "Crab Shell Yellow Shaobing" and "Huangyin Shaobing", is a traditional snack of the Han people in Huizhou, Anhui, and was popular in ancient Huizhou and surrounding areas.

The above refined flour, clean fat, prunes, sesame seeds, refined salt, vegetable oil, etc.

The skin and stuffing are hand-made separately. The skin and stuffing are made through more than 10 processes including soaking noodles, kneading dough, kneading dough, picking dough, making skin, stuffing, sealing, rolling, brushing noodles, spreading sesame seeds, and baking.

When finished, baking is done in a special oven.

After being roasted over charcoal fire, it looks like the back shell of a crab and looks like crab roe, hence the name.

The baked cakes have many thin layers, a thick appearance, and a fragrant, sweet, spicy, crispy texture.

As evidenced by Ruye's words: "As thin as the autumn moon, looking like a full moon, the pearls fall to the ground, and the entrance is full of aftertaste."

Chaohu Whitebait Chaohu Lake is famous for its rich whitebait.

Silverbait, formerly known as "can fish", is commonly known as "face fish" and "embroidery needle fish".

It is small and elongated with a flat head.

Its dorsal fin and adipose fin are completely scaleless and translucent milky white.

Under the sunlight, it shines with silver light, hence the name "Silver Fish".

Although Chaohu whitebait is small, its meat is tender, delicious, has high nutritional value and rich in protein, and can be used to cook various delicacies.

Dangshan Su Pear Dangshan Su Pear is a famous fruit in China.

It is famous both at home and abroad for its huge fruit, beautiful yellow color, thin and juicy peel, small multi-core flesh, sweet and crisp.

Dangshan pear contains sugar, minerals, organic acids and multiple vitamins.

It is extremely nutritious and is a rare fruit.

In addition to being eaten fresh, it can also be processed into pear wine, pear jam, pear candy and canned food. It is an important raw material for the food industry.

Wucheng Dry Tea Wucheng Dry Tea is a specialty snack and one of the traditional specialties of Huizhou, Anhui.

The first of four types of dry tea.

According to reliable records, Wucheng dry tea was founded in the late Southern Song Dynasty and is a traditional specialty of Huizhou.

This craft matured in the Yuan Dynasty and flourished in the Qing Dynasty.

It is said that when Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River and tasted dry tea in Wucheng, he printed the dry tea without words, which became famous far and wide.

Wucheng dry tea, Caishiji dry tea, Jieshou dry tea, and Baipu dry tea all have legends about Qianlong, and it is difficult to distinguish the true from the false.

Considering that Qianlong once visited Yunqi in Huizhou, it was known as "the most famous mountain in Jiangnan".

It is not surprising that Qianlong praised Huizhou’s Wucheng dry tea.

Braised braised fish with flower tail pepper, formerly known as red crispy crucian carp, is a traditional Han dish in Hefei, Anhui, and is a cold dish.

Because there was a black-backed crucian carp in the Bao River, and when people saw it, they took the name of Bao Zheng and acted impartially.