Stinky mandarin fish, also known as stinky mandarin fish, barreled fresh fish, barreled fresh fish and pickled fresh fish, is a famous traditional dish in Huizhou and one of the representatives of Huizhou cuisine. In Huizhou, Anhui Province (now Huangshan City, Anhui Province), the so-called pickled fresh fish means smelly in Huizhou dialect. This kind of "flavored mandarin fish" smells smelly, tastes fragrant, and the meat is tender, mellow and refreshing, keeping the original flavor of mandarin fish. Common name stinky mandarin fish. The method is unique and the food is fragrant. The production process is exquisite, that is, fresh mandarin fish is marinated in light salt water at room temperature of about 25℃, preferably in wooden barrels, with the abdomen facing up and flattened with mountain bluestone or river pebbles. After six or seven days, the fish will give off a bad smell. Then fry in oil pan, add pork slices and bamboo shoots, and braise in soy sauce over low heat until the soup is concentrated.

2. Wuwei salted duck

Wuwei smoked duck is a specialty of Wuwei county, Anhui province, and it is one of the favorite specialties of Anhui people. It was founded in the Qing Dynasty. Chaohu duck is used as raw material, with about 30 kinds of traditional Chinese medicines and seasonings, such as star anise, pepper, clove and fennel, which are first smoked and then pickled. Wuwei salted duck is the first choice for its fine selection of materials. Exquisite production, complex technology, first smoked and then marinated, natural incense. The finished duck has golden color and luster, thick sebum, fresh and tender meat, mellow and delicious, which has both the fragrance of Beijing roast duck and the fresh fragrance of Nanjing salted duck.

3. Stewed horseshoe turtle

Stewed horseshoe turtle, also known as sand horseshoe turtle and ham stewed turtle, is a traditional dish in Huizhou, Anhui Province. It is made of horseshoe turtle as the main material and ham or ham bone by stewing. The turtle growing in the sandy layer of Huizhou mountain stream is about four or two times the size of horseshoe, so it is called horseshoe turtle. After cooking, the meat is tender and has no earthy smell. Local farmers have long used it as an ingredient.

4. Huizhou Yipin Pot

Yipin pot is a typical traditional food that is often eaten in Huizhou mountainous area in winter, belonging to the category of hot pot. This dish has a strong local flavor, fresh taste and attractive appetite. According to legend, this dish was created by Shi Yu, the wife of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty. On one occasion, the emperor suddenly visited Shangshufu. In addition to delicious food, Mrs. Yu also specially made a Huizhou home-cooked dish-hot pot. Unexpectedly, the emperor ate with relish and was full of praise. Later, when the emperor learned that the delicious hot pot was actually made by Mrs. Yu herself, he said it was still a "pot"! The name of this dish is hammered out.

5, tiger skin hairy tofu

Tiger skin tofu is a very famous traditional food in Huizhou, Anhui Province, which belongs to the category of Anhui cuisine-vegetarian food. The treasure of traditional vegetarian dishes in Huizhou has dominated Huizhou cuisine for more than 500 years with its unique flavor. This kind of lai is named after artificial fermentation with tofu strips to make the surface grow a layer of white fine hairs, which are fried, roasted and fried into tiger skin patterns.

6. Stewed pigeon in Huangshan Mountain

Stewed pigeon in Huangshan Mountain is a traditional dish in Huangshan Mountain, Anhui Province. It is made by stewing Huangshan pigeons and yam with water. This dish pigeon meat is usually regarded as a nourishing vegetable, which is delicious, nutritious and easy to digest, and has the therapeutic effects of nourishing the brain and kidney and enhancing memory. Yam is soft, delicate, slightly sweet and rich in starch, and is often regarded as a nourishing vegetable. This dish is another nourishing and fitness dish.

7. Ask Zheng Shansun

Traditional famous dishes in Huizhou mountain area; Bamboo shoots are a rare delicacy in Anhui cuisine. In traditional cooking methods, bacon and bamboo shoots are usually stewed together, so they are also called steamed bamboo shoots in La Wen Xiang. Of all the bamboo shoots, Wenshan Zheng is the most tender, but not fragrant enough. Add sausages and mushrooms to make up for the deficiency. This dish is called Liangxiang Wenshan Zheng Bamboo Shoots, which is a seasonal dish in Huangshan in spring.

8. Fang spicy 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 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, slightly sour and has a unique flavor. This dish is made of fresh mandarin fish, especially the famous mandarin fish in Huangshan mountain stream in southern Anhui, through various cooking methods. After cooking, it has a unique shape and diverse tastes, and is a special food in Huangshan area.

9. Zhonghetang

Zhonghetang is an authentic traditional dish in Qimen, Anhui Province, which belongs to Anhui cuisine. Strong fragrance, fresh and tender, not greasy, moderate thickness, suitable for all ages. In Qimen people's banquet, neutralization soup is essential, and it is the first dish on the table. Zhonghe was originally named "Zhonghe". Zhonghe is a river that originates in Qimen and flows into Poyang County, Jiangxi Province. Features: fragrant, tender, non-greasy, moderate in thickness, suitable for all ages.

10, Fuliji roast chicken

Fuliji roast chicken is a traditional famous dish in Qiaoqu, Suzhou City, Anhui Province. Chinese geographical indication products are also famous dishes in China's history, and they are also called the four famous chickens in China together with Dezhou braised chicken, Henan Daokou roast chicken and Jinzhou Goubangzi smoked chicken. Authentic Fuliji roast chicken is delicious, white and tender, fat but not greasy, rotten and deboned, chewy and fragrant.