The representative dishes of Anhui cuisine are as follows:

1. Stinky mandarin fish

Stinky mandarin fish is a traditional famous dish and one of the representatives of Anhui cuisine. The so-called pickled food in Huizhou area of ??Anhui Province (Huizhou is now Huangshan City, Anhui Province) means smelly in the local dialect of Huizhou. This "flavored mandarin fish" smells bad but tastes delicious. The meat is tender, mellow and refreshing, maintaining the original flavor of mandarin fish. Commonly known as stinky mandarin fish. The preparation method is unique, and you get a unique fragrance when you eat it.

2. Stewed soft-shell turtle with ham

Stewed soft-shell turtle with ham is an Anhui cuisine. The main raw materials are soft-shell turtle and ham. The taste is delicious, the craft is stewing, and the cooking difficulty is advanced.

3. Bagongshan Tofu

Bagongshan Tofu originated from the Western Han Dynasty when Liu An, the king of Huainan, and other eight ministers of the government and the public were dismissed here. Their original intention was to make alchemy and the result was tofu, which is tender and delicious. Hence the name, and because it is refined from the spring water of Bagong Mountain, the finished product is crystal clear, as white as jade slabs, as tender as gelatin, with a delicate texture, refreshing and smooth, without the smell of yellow syrup, and does not fall apart when holding it, so it is well-known. It has a long-lasting reputation in ancient and modern times.

4. Wenzheng Mountain Bamboo Shoots

Wenzheng Mountain Bamboo Shoots are a traditional dish in the mountainous areas of Huizhou. Bamboo shoots are a delicacy in Anhui cuisine. Wenzheng mountain bamboo shoots are the freshest among all the bamboo shoots, but they are not fragrant enough. Adding sausages, mushrooms, etc. to enhance the flavor makes up for the shortcomings. This dish is called Liangxiangwen Zhengshan bamboo shoots.

5. Yipin hotpot

Yipin hotpot is a special traditional delicacy often eaten in Huizhou mountainous areas in winter. It belongs to the hot pot category. According to legend, this dish was created by Bi Qiang, the "Four Ministers" of Shitai County in the Ming Dynasty. Created by Mrs. Yu of Yipingaoming.