AnHui Cuisine

Huizhou evokes images of its exquisite Hui-style architecture and naturally beautiful landscapes. Beyond that, one cannot overlook Hui cuisine, one of China's eight major culinary traditions. Its cooking methods excel in braising, stewing, and steaming, while stir-frying and quick-frying are less common. It emphasizes rich oil, vibrant colors, and precise control of heat. The authentic flavors and balanced flavors of Hui cuisine offer a unique culinary experience, allowing you to savor the essence of Huizhou. Hui cuisine boasts a profound cultural heritage; each dish tells a story. Savor a bite of Hui cuisine and recall a delicious chapter of history.

Appreciation of Exquisite Anhui Cuisine

Honey-Glazed Pork Ribs

Cold Mixed Caishiji Tea-Fried Tofu

Stir-fried Shredded Pork with Bamboo Shoots

Huizhou Meatballs

Huangshan Stinky Mandarin Fish

Tiger Skin Tofu

Stuffed Mushrooms

Stuffed Mushrooms and Chestnuts

Stir-fried Pork Tripe

Stone Pot Loach

Braised Pork with Dried Bamboo Shoots

Bagongshan Tofu Ribs

Bao Gong Fish

Candied Taro

Fresh Vegetable Noodles

Beef Noodles

Egg Dumplings

Braised Civet Cat

Sizzling Beef Rice Crust

Bean Curd Cake

Lotus Leaf Wrapped Chicken

Sweet and Sour Lotus Root

Sweet and Sour Pork Ribs

Stewed Chicken

Fried Sesame Cake

Yangmei Dumplings

Food is an integral part of any trip. When you arrive in a new city and want to understand its culture and history, you must try the local cuisine.

The Story of Stinky Mandarin Fish

Legend has it that a hundred years ago, a prefect who loved to eat mandarin fish was transferred to Huizhou Prefecture. However, large fish were scarce in Huizhou, and it took six or seven days to travel there and back to eat them.

That year, a constable who regularly transported mandarin fish to the prefect went to the riverbank to buy live fish. However, as the weather warmed up on the way, many fish died, emitting a foul odor. The constable, in a moment of inspiration, quickly instructed the porters to scale and gut the fish, then rub them with salt. Upon returning to Huizhou, the constable asked his cook brother to hire several chefs to clean the stinky mandarin fish. They then prepared it with special seasonings and meticulously cooked it, inviting high-ranking officials and commoners alike to taste the "flavorful mandarin fish." Everyone praised it highly, and the "stinky mandarin fish" thus became famous far and wide.