Huangshan's most representative cuisine are: Huangshan Mandarin fish, Huizhou Mao Tofu, Huangshan bakery, Yipin pot, Fangla fish, Huangshan double stone, ask the mountain bamboo shoots, Huizhou knife board incense.
1, Huangshan stinky Mandarin fish. Huangshan Mandarin Fish is a traditional dish from Huangshan, Anhui Province, and one of the representatives of Huizhou Cuisine. It is called "Pickled Mandarin Fish", and exudes a flavor that seems to smell like fermentation rather than rotting and spoilage. The meat is very tender and tender, so it really smells bad but tastes good.
2, Huizhou woolen tofu. Huizhou hairy tofu, also known as moldy tofu, with "Huizhou first strange" reputation, the upper side of the white fuzz is through natural fermentation, usually after fermentation in the frying pan, dipped in hot sauce or braised to eat, the taste is more delicious than the general tofu.
3, Huangshan baklava. Huangshan baklava, also known as crab shell yellow baklava, is from Huangshan City, Anhui Province, a traditional food, this baklava color golden yellow bright, crispy outer layer, the inner layer of moist and fragrant, salty and sweet with a little spicy flavor, crispy and crisp, oily, not greasy, memorable, eat the lips and teeth.
4, Yipin pot. Yipin pot is a traditional dish in Huizhou, but also the grand finale, which contains very precious ingredients, abalone, shark's fin, hen, mushrooms, sea cucumbers, pork belly and other ingredients, each layer of the ingredients are different, and its reputation can be compared to the "Buddha jumped over the wall" in Fuzhou, Fujian Province. The color is bright, the layers are distinct, and the broth is a saucy red with a compound flavor that is delicious.
5, Fangla fish. Fangla fish is a traditional dish from Huangshan, Anhui Province. This dish is mainly cooked with Mandarin fish and shrimp, during which different cooking methods such as deep-frying, slipping, and steaming are used to give the dish 3 flavors, which are salty, fragrant, and slightly sweet and sour.
6, Huangshan Shuangshi. Huangshan double stone is a major feature of Hui cuisine, which used the Huangshan stone chicken, stone ear of these mountain treasures into the dish, although the dish looked very light, original flavor, but the mountain treasures of the fresh flavor to the extreme, soup drink fresh and rich, and there is a nourishing and strong, nourishing the effect of the body. And inside the stone chicken meat is tender and smooth, is a masterpiece.
7, ask the mountain bamboo shoots. The ask the mountain bamboo shoots is a special dish in Huizhou, in the history of the "ask the mountain bamboo shoots A world" said, this kind of mountain bamboo shoots meat is fat and tender, yellow color, rich in a variety of microelements. It can be paired with bacon, sausage, mushrooms and other ingredients for cooking, bamboo shoots eat crispy and delicious, meat is not greasy, but fragrant and delicious.
8, Huizhou knife board incense. Huizhou knife board incense is known as the tip of the tongue "Huizhou flavor", is also the most commonly used main dish of Huizhou people hospitality, it is mainly salted meat cured, stewed, put into the bamboo shoots and camphor wood on the board steamed and made out of the dish both bamboo shoots, but also the meat flavor, and camphor wood unique fragrance, refreshing.
Huangshan Introduction
Anciently known as Xin'an, Shezhou, Huizhou, prefecture-level city under the jurisdiction of Anhui Province, is located in the Yangtze River Delta region of East China, Anhui, Zhejiang and Gan provinces at the intersection of Southwest and Jiangxi Province, the city of Jingdezhen, Jiangxi Province, Wuyuan County border, Southeast and Zhejiang Province, Kaifa, Chun'an County, Hangzhou City, Lin'an District, neighboring, northeast of Anhui Province, and Anhui Province, Xuancheng City, Jixi, Jingde and Jingxian counties in Xuancheng City, Anhui Province, and adjoins Shitai, Qingyang and Dongzhi counties in Chizhou City in the northwest.