In northern Anhui, salt is heavy and spicy, and there are no rivers and no rivers. What you can eat is mostly livestock and land birds, so you can cook a chicken, a whole sheep and a donkey, with rich experience, tender soup and fresh meat, which is suitable for big meals. Plus, there are more famous wines, so people in northern Anhui are relatively bold and unrestrained, and they can drink and talk. The world knows the lion's head, oh, Yangzhou, Four Joy Meetballs, oh. But what can you think of Huizhou food? Bengbu: sesame seed cake with tenderloin, Xueyuan snack, Huaiyuan pomegranate, Hugou sesame seed cake, spring rolls, Wangzhuang peanut, Tuohu crab, Wucha roasted whole chicken, leeches (crayfish), white old five roasted seeds and nuts, peaceful yogurt, river-flowing bean cakes, Qiuhe whitebait, Longkang pickled dumplings and Bailianpo Gong Mi.

Fuliji roast chicken, Wuwei salted duck, Wuhu roast duck, Nanjing salted goose, Xiaoxian Huaiyuan dog meat, Bozhou Guoyang smoked beef, Mengcheng Huainan beef jerky beef soup, Fuyang Chuzhou braised pig's head meat, Dangshan mutton soup, Huangshan ham beef soup and tofu are also very delicious. Huangshan is the location of authentic Huizhou cuisine, and the local side dishes on the roadside stalls are very delicious. Anhui cuisine is basically divided into three categories: pasta and beef and mutton in northern Anhui, delicacies in western Anhui and southern Anhui, and stinky mandarin fish, hairy tofu and knife board incense in southern Anhui along the Yangtze River. There are shrimp noodles and dried tea along the river. Hefei has a hodgepodge of old hen soup and Li Hongzhang. There is a tofu feast in Huainan. In northern Anhui, there are Taihe noodles, Fuyang Diguo chicken and Fuliji roast chicken. Which of these is not famous all over the country? When I think of Anhui, I can think of beef noodles in Anhui. The main ingredients of beef noodles are noodles and beef. Noodles are made of high gluten flour or refined flour with salt and water, and they have to be shaped many times in the middle, so the final noodles are very gluten-free. Stinky snakehead fish is garlic-petal-shaped, without small thorns, especially suitable for children and the elderly, and it is rich in nutrition. After the fish is marinated, it tastes smooth, delicate and firm. Even the soup bibimbap of this dish can be eaten in two bowls without blowing or blackening. This fish is the most I have ever eaten.