Huangshan Food

Hui dishes (short for Anhui dishes), which originates from Huangshan, is one of China’s eight major cooking styles. For Hui dishes, agrestal cooking materials are preferred; at the same time duration and degree of cooking is carefully controlled to ensure the taste and flavor. Fried hair-tofu on iron plate, strong-smelling pickled mandarin fish, steamed chukars, stewed chukars with edible manna lichen, stewed winter bamboo shoots with ham, Jixi fried rice-flour noodles are some of the most renowned Hui dishes.

For those who want to have an overall taste of Hui cuisines in Tunxi district, both hotels and characteristic restaurants are good choice, e.g. Lao Jie Yi Lou, Lin Jiang Yi Lou, Mei Shi Ren Jia, Zhong Fast Food, Hui Yu Restaurant. Tourists can also rest assured to enjoy the local food at the open-air food stall.

Recommended local-flavored snacks: Tunxi mini flat baked cakes, Anhui-flavored wontons, fried strong-smelling tofu...

Smelly Mandarin Fish (柑橘鱼)

Smelly mandarin fish is also called fresh mandarin fish preserved. It tastes delicious after cooking. Fish is crisp and tender with special aroma. It appeals to a wide customer. A lot of travelers, who come to Huangshan, are attracted to taste it by its reputation. They all speak very highly of it after tasting the fish. The dish has a history of more than two hundred years. Until now, it still has so great influence. The key is its particularity. Before cooking the fish, mandarin fish preserved

Crab Shell Yellow Fried Cake (Crab Shell Yellow Fried Cake)

Crab shell yellow fried cake uses first-class funky dried vegetable and fresh fatty meat as fillings. It's slowly roasted in a specially-made oven with charcoal fire. Because the color of it looks like the yellow of boiled crab shell, it gets the name of crab shell yellow fried cake. It's an ideal tea and breakfast.