1. Hairy tofu: Hairy tofu, also called moldy tofu, is a kind of moldy product with an inch of white fuzz on its surface. The traditional cooking method is to fry hairy tofu in a pan until both sides are yellow, then add seasoning to stew, and then spread a layer of hot sauce after the aroma overflows.

2. Stinky mandarin fish: The skin of mandarin fish gives off a special smell that looks like smelly but not smelly. However, after washing, it is slightly fried in hot oil, and after cooking with low fire, it is not smelly, but delicious.

3. Wonton: The skin is thin, and it is transparent after cooking. Pick it up with a small strainer, put it in a bowl with soy sauce, fresh lard, monosodium glutamate and other condiments, pour it into the boiling soup, and sprinkle with chives to serve. Its taste is crisp, tender, fragrant and sweet, and the entrance is crisp.

4. Green Pepper Shrimp: This is a home-cooked Anhui dish. Heat the oil in a pot over medium heat. When it is 6% hot, put the shrimp in, fry it until the shell turns red, put the green pepper in the pot and continue to stir fry. Add salt and Jiang Mo and mix well. Take out the pot. Crispy and delicious, a very good appetizer.

5. Double Stone Soup: The full name is Stewed Stone Chicken with Yellow Mountain Stone Ear. Huangshan Stone Chicken and Stone Ear are both rare delicacies, which is a major feature of Anhui cuisine. The dishes are light and appetizing. It's the best food for guests!