Pickled mandarin fish is also called Tunxi smelly mandarin fish. It is one of the traditional famous dishes in Huizhou, with delicious taste, penetrating bone, crisp and rotten taste and unique flavor. It has been famous for more than one hundred years. Whenever mandarin fish is listed on the Double Ninth Festival, people like to taste it.

Due to the lack of aquatic products in mountainous areas, every year after the Double Ninth Festival, when the famous mandarin fish in the Yangtze River goes on the market, vendors in Wangjiang, Wuwei and other places along the Yangtze River will choose mandarin fish to sell in Tunxi. It takes seven or eight days from Wangjiang to Tunxi. In order to prevent mandarin fish from rotting on the road, vendors put mandarin fish in wooden barrels before departure, sprinkled a layer of light salt water on the fish, and turned the fish once when they stopped halfway. In this way, in Tunxi, mandarin fish will not go bad, and their cheeks will be red, but they will give off a bad smell. The cook fried it in a hot oil pan and set it on a small fire. It's delicious. It looks very delicious. In this way, Tunxi "smelly mandarin fish" became famous. Like Beijing stinky tofu, "smelly" is synonymous with "fresh". Therefore, it is also called "pickled fresh mandarin fish" locally.

Huainan beef soup

Huainan beef soup, a famous local snack in Huainan, Anhui.

Huaihe beef, Melaleuca slice, bean cake, sweet potato vermicelli, etc. Using spices, broth, Chili oil, onion, garlic, coriander and other auxiliary materials as raw materials.

Huainan beef soup is one of the representatives of Anhui cuisine. The finished soup is mellow, spicy and nutritious.

Huainan beef soup pays attention to the selection of ingredients. Cattle in Jianghuai area were used as raw materials, and beef bones were used to make soup. When cooking beef, be sure to soak it in blood, clean the internal organs and then cook it in the same pot. You also use homemade butter to make fried Huai pepper into red oil. In addition, dozens of nourishing herbs and marinades are selected and processed by traditional techniques according to a certain proportion.

Fuliji roast chicken

Fuji roast chicken is a traditional dish in Suzhou, Anhui Province. It is named after its origin in Fuli Town. With Dezhou roast chicken, Henan Daokou roast chicken and Jinzhou Goubangzi smoked chicken, it is also called "the four famous chickens in China". Authentic Fuliji roast chicken is delicious, fragrant, white and tender, fat but not greasy, rotten but boneless, chewy and fragrant.

Carya ningguo

Ningguo hickory is a specialty of Ningguo. Hickory in Ningguo, Anhui Province has a long history. Ningsu is known as "the hometown of hickory in China". Carya cathayensis has the characteristics of thin skin, kindness and high oil content. 1996, Ningguo city was awarded the title of "China hickory town". "For thousands of years, bamboo poles have shaken;" Eyes full of gold, shoulder pole "means the day when pecans bloom in the Millennium every year." Carya cathayensis in China is mainly distributed in West Tianmu Mountain at the junction of Anhui and Zhejiang, and it is a rare specialty.

Locals commonly call Ningguo hickory "Xiao Ning Fruit" because it is different from other big walnuts and is also called small walnut. So people took out the initials "Ning" of Ningguo, and "Guo" refers to pecans. Together, it is Guo Xiaoning, which refers to the small pecan in Ningguo.

Huangshan sesame seed cake

Huangshan sesame seed cake, also known as "crab shell yellow sesame seed cake" and "Huang Yin sesame seed cake", is a traditional famous food of the Han nationality in Huizhou, Anhui Province, and is popular in ancient Huizhou and its surrounding areas. Above refined powder, fat, dried plums, sesame seeds, refined salt, vegetable oil, etc. Hand-made skin and stuffing respectively. Skin and stuffing are made by many processes, such as soaking noodles, mixing noodles, picking blanks, making skin, stuffing, sealing, rolling cakes, brushing noodles, spreading sesame seeds, baking and so on 10. Baking is carried out in a special oven. After baking with charcoal fire, it looks like a crab's back shell and crab yellow, hence the name. The baked cake has many thin layers, thick appearance, fragrant, sweet, spicy, crisp and crisp taste. Such as Ye's words: "As thin as autumn moon, as full moon, pearls fall to the ground, and the entrance is full of aftertaste".

Chaohu whitebait

Chaohu Lake is famous for its abundance of whitebait. Whitebait, formerly known as "residual fish", is commonly known as "noodle fish" and "embroidered needle fish". It is small and slender with a flat head. Its dorsal fin and fat fin are completely scaleless and translucent and milky white. Under the irradiation of sunlight, it flashes silver, hence the name "whitebait". Although the whitebait in Chaohu Lake is small, it has tender meat, delicious taste and high nutritional value. Protein is rich and can cook all kinds of delicious food.

Dangshan crisp pear

Dangshan crisp pear is a famous fruit in China. It is famous at home and abroad for its huge fruit, beautiful Huang Liang, thin and juicy skin, small and multi-core meat, and sweet and crisp. Dangshan crisp pear contains sugar, minerals, organic acids and vitamins. It is extremely rich in nutrition and is a rare fruit. In addition to fresh food, it can also be processed into pear wine, pear sauce, pear candy, canned food, etc., which is an important raw material for food industry.

Wucheng dry tea

Wucheng dry tea is a special snack and one of the traditional specialties in Huizhou, Anhui Province.

The first of four kinds of dry tea. According to reliable records, Wucheng dry tea was founded in the late Southern Song Dynasty and is a traditional specialty of Huizhou. The craft matured in Yuan Dynasty and flourished in Qing Dynasty. According to legend, the Qing Dynasty Qianlong went down to the south of the Yangtze River, and when he tasted dry tea in Wucheng, he printed dry tea without words, which was widely known.

Wucheng dry tea, Caishiji dry tea, Jieshou dry tea and Baipu dry tea have all spread the legend of Ganlong, and it is difficult to distinguish between true and false. Considering that Gan Long has been to Yun Qi in Huizhou, he is known as "the first famous mountain in the south of the Yangtze River". It is not surprising that Gan Long praised Wucheng dry tea in Huizhou.

Pepper snapper with flower tail

Braised fish, formerly known as red crispy crucian carp, is a traditional dish of Han nationality in Hefei, Anhui Province, and belongs to cold dishes. Because there is a black-backed crucian carp in Baohe, everyone can see it. In the name of Bao Zheng, impartial.

This dish usually takes crucian carp, lotus root, rock sugar and other ingredients, dries them in a pot with strong fire, stews them with low fire, cools them thoroughly in the pot, covers them in a big plate and drenches them with sesame oil. After the dish is served, the bones are crisp and tender, and the aftertaste is endless.

Mao tofu

Hairy tofu is a traditional dish in Huizhou (now Huangshan City, Anhui Province). It is made of a layer of white fluff growing on the surface of tofu by artificial fermentation. Because the vegetable protein in tofu is transformed into a variety of amino acids through fermentation, it tastes delicious after cooking.