As the birthplace of Anhui cuisine, there are really delicious food everywhere, and Jixi is home to countless famous dishes and snacks! Especially the delicious and tempting Hu Shi Yipin Hotpot is really mouth-watering.

Hu Shi Yipin Hotpot

Hu Shi Yipin Hotpot originated from the fact that the emperor traveled incognito during the Qianlong period of the Qing Dynasty. He tasted this dish at a farmhouse and gave it the name Yipin Hotpot. There are duck egg dumplings, fried tofu buns, braised pork, dried beans, etc. in the pot, which are delicious after being cooked. The famous scholar Hu Shi once entertained his classmate Roosevelt, then President of the United States, with Yipin hotpot from his hometown, which made the dish famous far and wide, so it is also called Hu Shi Yipin hotpot.

Huizhou Stinky Mandarin Fish

Almost everyone’s impression of Huizhou cuisine begins with a stinky mandarin fish. It smells bad but tastes delicious. Use chopsticks to open it. The fermented fish meat is like a garlic clove, with bone bones separated from the fish meat. The color is as warm as jade, the meat is delicious and mellow, and the entrance has a unique flavor and a unique taste.

Jixi Fried Vermicelli

Jixi Fried Vermicelli is a common home-cooked dish in Jixi, but it is this taste that attracts the hearts of countless Anhui foodies. In the eyes of Jixi people, the most important thing about Jixi fried vermicelli is its top side dish, dried bamboo shoots. The local spring bamboo shoots are dried in the sun to become dried bamboo shoots. The reason why Jixi fried vermicelli stands on the dining table is because of it.

Buttery Tofu

The best raw tofu has a layer of dense and pure white hair. After frying, it is served with onions, ginger, sugar, salt, meat broth, soy sauce, etc. Stewed and roasted. The outer skin of this dish is yellow with tiger skin stripes. When served with chili sauce, it is fresh, refreshing, fragrant and appetizing.

Jixi Tart Tart

Tart Tart, this "Chinese pizza" has a history of more than a thousand years. In ancient times, it was very popular among soldiers because it was easy to carry during marches and could be eaten cold in a short period of time. Flavored tarts have their own flavors due to different fillings. Both dried and fresh vegetables can be used as fillings. Common ones include Chinese toon, shredded radish, and soybean flour. They are fragrant in the mouth, moderately hard and soft, and have unique local characteristics.

Jixi ham

Jixi ham is one of the important raw materials and seasonings of Anhui cuisine and is widely used in Anhui cuisine. If you put it into soup, the flavor will be endless." Jixi ham is bright in color, rich in fragrance, exuding the unique aroma of ham, the lean meat is tender and delicious, the fat meat is fragrant but not greasy, moderately salty, and presents the unique taste of ham.

As the hometown of Chinese Anhui cuisine and the hometown of Chinese chefs, Jixi is the birthplace of Anhui cuisine, including Jixi fried vermicelli, Jixi water stuffed buns, Jixi tarts, stinky mandarin fish, dry pot stew, and knife boards. There are countless famous traditional dishes such as Xiangxiang and Hairy Tofu.