1. Crab shell yellow sesame cake, a Huizhou specialty snack, can be found everywhere. Due to the long baking time, most of the water in the cake evaporates, which is convenient for storage. Once it gets damp, it will still remain crisp and fragrant after baking. The layers of skin are as thin as paper, making them crispy and moist but not greasy after baking. When buying sesame cakes, it is best to choose ones that are fresh from the oven. Remember to open the bag after putting it in the bag and wait until the cakes are cool before wrapping them, otherwise the steam will make the cakes less crispy.

2. Tiger fur tofu, a traditional snack in Huizhou, was also introduced in "A Bite of China". The old tofu used to mold the hairy tofu should be as clear as snow, cut like jade, and not spilled when it falls to the ground. It is named after the hairs turn into tiger skin stripes after being fried on the kang.

3. Huizhou hairy tofu is declared to be popular all year round. The stall owner carries a tofu basket on his shoulders, with dry firewood and a pan on one end, and hairy tofu, sesame oil and chili paste on the other. Fry it and put it on the pan. The hot, fragrant and sizzling hairy tofu is appetizing. Eating edamame tofu at a stall is also very special. You don't need a bowl, just eat it with chopsticks on the pan, and the flavor is extraordinary.

4. Huizhou pheasant, pheasant is a great tonic food, and many tourists come here for it. The pheasant is a frog that lives in the cracks of rocks in mountain streams and is a specialty of Huangshan. Whether braised or steamed, the tangy aroma and plump hind legs are even better than chicken. The most classic and traditional method is steaming, the clear soup is boiled to the bottom, and the original flavor is not lost when steamed in a tureen. Eat more stone chickens to prevent prickly heat and sores in summer. If the chicken skin is retained during cooking, the flavor will be better and the nutrition will be higher.

5. Sweet fermented rice is often sold on the streets and alleys of urban areas or market towns in Huangshan City. At both ends of the load are two stone drum-shaped bamboo baskets. The lids on the bamboo baskets are inlaid with glass, and bowls of rice wine are placed under the glass. There is a pit in the middle of the rice wine, which is filled with sweet wine juice. In the hot summer, eating a bowl of it can cool down the internal organs; in winter, boil the fermented rice with candied dates or eggs and eat it hot, it is fragrant and sweet and will make the chill disappear. The sweet fermented glutinous rice is made with fine glutinous rice.

6. Furong cake. Furong cake is made from fine glutinous rice flour, which is made into rice cake slices, deep-fried, and then mixed with sugar and caramel. The two processes of soaking glutinous rice and frying cake slices are quite complicated and technical, so only a few manufacturers can produce this kind of pastry. Huizhou custom is to use hibiscus cake to entertain distinguished guests before and after the Lunar New Year.

7. Huangshan Pigeon Stew. Huangshan is a world-famous tourist attraction and has the reputation of "the first mountain in Tianyi". Huangshan is not only famous for its scenery, but its specialties and delicacies are also coveted. Huangshan Stewed Pigeon is made from Huangshan's famous products - Huangshan yam and Huangshan wild pigeon, and is cooked by stewing in water. Yams nourish yin and nourish the kidneys, and pigeon meat strengthens the body. They are regarded by local people as nourishing and prolonging life.

8. Tunxi Drunken Crab, a kind of riverside dish, is a famous dish in Ziyun Hall, Tunxi Ancient Town on the bank of Xin'an River. It is a traditional snack. Merchants in Jiangsu and Zhejiang competed to sell it, and now the small altar packaging is a good gift for relatives and friends. The famous specialty of Tunxi area in Anhui Province, Tunxi Drunken Crab is complete in body, green to yellow in color, tender in texture, extremely delicious in taste, rich in wine aroma, and has a sweet aftertaste, making it a treasure for banquets. Sealed drunken crabs can be stored for two months without deterioration.

9. Huizhou stinky mandarin fish. Stinky mandarin fish is a classic Huizhou dish with a history of more than 200 years. One of the biggest features is the "stinky" smell, which may not be adaptable to first-time tryers, just like seeing durian. But it smells bad, but tastes extremely fragrant. The preparation of stinky mandarin fish is also very particular. After marinating the mandarin fish for seven days, the fish absorbs the smell and starts to stink at the same time. When eating, put slices of meat and bamboo shoots in the pan and fry for a while, allowing the soup to slowly absorb. This way, the skin will be crispy, but the meat will be delicate, and the aftertaste will be endless.