As one of the eight major cuisines: "Anhui cuisine". It originated from "ancient Huizhou" at the foot of Huangshan Mountain, now She County. The characteristics of the dishes are: the cooking methods are good at roasting, stewing, steaming and popping; there are less stir-fried dishes, heavy on oil, heavy on color, and heavy on fire skills. The pursuit of original flavor, appropriate shades; distinct cultural characteristics of various regions, each dish has an allusion to a historical celebrity, has strong local characteristics and profound cultural heritage, and is a bright pearl in the treasure house of Chinese food culture. Anhui cuisine inherits the tradition of the motherland's origin of medicine and food. It pays attention to nature, nourishes the body with food, and pays attention to food supplements. This is a major feature of Anhui cuisine.

Representative works of Anhui cuisine:

Li Hongzhang's Hodgepodge

A world-famous dish, one of the most influential Chinese dishes overseas. According to legend, when Li Hongzhang visited Europe and the United States, he was not used to eating Western food every day, so the accompanying chef used local vegetables and meat to cook it in one pot according to Chinese methods. Li Hongzhang named it "hodgepodge". Later, this dish became popular in Europe and the United States, with three to four hundred restaurants in New York City alone. After returning to China, it became popular all over the country and was called "Li Hongzhang's Hodgepodge" by later generations. This dish is red and shiny. When you smell it, the aroma is fragrant. When you eat it, it is delicious. It can be eaten with wine or rice. It is really a delicious dish!

Stinky mandarin fish

Friends from other places may lose their appetite when they hear the name. As one of the "Top Ten Classic Dishes of Anhui", this dish is famous all over the country because of one person. The word "stinky" means it smells bad but tastes delicious. The pickled stinky mandarin fish has fresh and tender meat, mellow and refreshing taste. The preparation method is unique and it tastes like a strange aroma!

Bagongshan Tofu

Many people must know that tofu was invented by Liu An, the "King of Huainan" of the Western Han Dynasty royal family. There is another legend that Liu An learned the art of making tofu after meeting eight immortals. Later generations called it "Bagong Mountain Tofu" because it is said that Liu An met eight gods and learned how to make tofu. Because it is refined from the spring water of Bagong Mountain, the finished product is crystal clear, white as jade, as tender as gelatin, delicate in texture, refreshing and smooth. The finished dish is golden in color, crispy on the outside and tender on the inside, and tastes delicious! It’s really a rare delicious food!

Taobanxiang

The name sounds weird. But in various Anhui cuisine restaurants, this is one of the best-selling dishes. Like all Anhui cuisine, Daobanxiang is also related to a historical celebrity. It is said that during the Ming Dynasty, Hu Zongxian, the Minister of War, passed by She County to visit his mentor. In order to entertain him, his wife put the marinated pork and mountain bamboo shoots at home on the knife board to steam them, and then cut them into thin slices and served them on the table together with the knife board. Hu Zongxian had a great appetite after eating it, and finally named the dish "Daobanxiang". Daobanxiang meat is salty, fresh and oily but not greasy. The meat is alternately fat and lean, with distinct layers. After eating, the lingering fragrance lingers on your lips and teeth!

Huizhou Yipin Hotpot

As a "hot pot" delicacy, it is said that this dish was created by Mrs. Yu of Bi Qiang, the "Four Ministers" of the Ming Dynasty. Because he entertained the Jiajing Emperor who came as a guest, the emperor gave it the name "Yipin Guo" because of its delicious taste. As the finale of the Anhui cuisine restaurant, these dishes are simmered over a slow fire, maintaining the original flavor. The combination of meat and vegetables is very reasonable, and they have a multi-layered taste. Each layer exudes a different fragrance. The soup has a strong fragrance and is very exciting. Great appetite!

Wenzheng Mountain Bamboo Shoots

Bamboo shoots are a delicacy in Anhui cuisine. Wenzheng Mountain Bamboo Shoots are the most tender among all the bamboo shoots. They are added with sausages, mushrooms, etc. to enhance the flavor. It makes up for the shortcomings. The bamboo shoots are simmered with ham bones and fresh pork bones, and sausages and mushrooms are added in the middle. After the bamboo shoots are simmered, the bamboo shoots are rich in flavor, crisp and tender, and have mixed aromas of sausages, mushrooms, etc. It is a spring seasonal dish in Huangshan.

Gong Goose for the King of Wu

During the Five Dynasties and Ten Kingdoms period in the late Tang Dynasty, Yang Xingmi, the founder of the Kingdom of Wu, who was named King of Wu by Emperor Zhaozong of the Tang Dynasty, enabled the people to live and work in peace and contentment because of his clean and honest officials. The people in his hometown felt his kindness and made "braised goose" with local specialty "geese" and delicious condiments as tribute. King Wu was very pleased with the meal: "This braised goose is delicious and can be called a tribute", hence the name "Wu King Tribute Goose". Later, it was improved by the secret recipe of Mrs. Wu's descendants, making the appearance more refreshing, the taste also rich in aroma, mellow and delicious, with endless aftertaste, making people always feel that they are full of meaning when eating!