Stinky mandarin fish

Stinky mandarin fish is a classic Huizhou dish with a history of thousands of years. The method is very particular. The fresh mandarin fish is marinated in a secret stewed marinade for seven days, allowing the fish to absorb the flavor and start fermenting at the same time.

Hairy Tofu

“The number one strange thing in Huizhou, long-haired tofu is a top dish.” Fermented tofu and transformed over time, the hairy tofu produced is an extremely fresh dish that Huizhou people flock to. taste.

Wenzhengshan Bamboo Shoots Stew

The spring bamboo shoots in Huizhou mountains are sweet and tender. Remove the tenderest spring bamboo shoots and add some bacon to stew them together. The famous Wenzhengshan Bamboo Shoots Stew is ready. . The thick white soup, mixed with the freshness and sweetness of bamboo shoots and meat, is the most homely and refreshing taste.

Hu Shi Yipin Hotpot

Anhui cuisine makes good use of heat and has unique fire skills. According to the texture characteristics of different ingredients and the flavor requirements of the finished dishes, they are cooked over high, medium or low heat. In addition to quick-frying, stir-frying, stewing, deep-frying, braising, boiling, roasting, warming and other techniques, each has its own merits.

Hu Shi’s Yipin Hot Pot is definitely the representative of Anhui cuisine. "A layer of chicken, a layer of duck, a layer of meat, a layer of fried tofu, dotted with some egg dumplings, and radish and green vegetables at the bottom. It tastes great!" Literary scholar Mr. Liang Shiqiu once commented.

Jixi Tarts

Jixi is mountainous and rich in ingredients. Once the wheat in the north is combined with local ingredients, and after thousands of years of accumulation, tart cakes have become a unique folk snack with rich fillings, crispy and delicious.