1, mandarin fish
After washing, fry the mandarin fish first, and then burn it. With the help of bamboo shoots and meat, the taste of mandarin fish becomes fresh! This unintentional discovery made the stinkfish famous today. The fish pressed by the stone is also more compact, and the lingering texture makes the snakehead have a unique taste of elastic teeth.
2. Huizhou Yipin Pot
Yipin pot is a typical traditional food that is often eaten in Huizhou mountainous area in winter, belonging to the category of hot pot. According to legend, this dish was created by Shi Yu, the wife of Bi Qiang, the "four ministers" of shitai county in the Ming Dynasty. "Huizhou Yipin Pot" is not like the hot pot we usually eat. The taste is delicious and mellow, and the ingredients and production technology are also very delicate and complicated.
3. Li Hongzhang's chop suey
Li Hongzhang's hodgepodge, also known as Li Hongzhang's hodgepodge, is a traditional dish in Hefei, Anhui Province, belonging to Anhui cuisine-Hefei cuisine. It was founded in the 22nd year of Guangxu in Qing Dynasty (1896), and it is said to be related to Li Hongzhang, a famous minister in the late Qing Dynasty.
Li Hongzhang's chowder is mainly made of chicken, supplemented by water-fried sea cucumber, oily fish belly, water-fried squid and other accessories. This dish is made of a variety of raw materials, so it tastes a lot, mellow and not greasy, salty and delicious. 2065438+September 2008, it was rated as one of the top ten classic dishes in Anhui.
4. Bagongshan tofu
Bagongshan Tofu began in the Western Han Dynasty when Liu An, king of Huainan, and other eight ministers in the ruling and opposition parties were dismissed here. Originally, bean curd was made from an alchemist, named after it was refined from Bagongshan spring water.
Its finished product is crystal clear, white as jade, tender and greasy, delicate in texture, refreshing and smooth, without the smell of yellow paste and water, and it is not broken, so it has a long-standing reputation. Bagongshan tofu, also known as green tofu, can be made in all seasons, hence the name.
5, salt and pepper rice chicken
2065438+September 2008, it was rated as one of the top ten classic dishes in Anhui. It is a traditional dish in Wuhu. Different from the general eight treasures. It is characterized in that the whole chicken is boned, and the eight treasures stuffing, mainly glutinous rice, is poured into the chicken belly with a clever knife.
After steaming, press the chicken until it sticks to the eight treasures, then coat it with egg liquid, roll it evenly and fry it with bread crumbs. After cooking, change the knife and plate it in the shape of a chicken. The skin is crispy and the meat is crisp, and the taste is thick. There is chicken in the rice and rice in the chicken. 2065438+September 2008, it was rated as one of the top ten classic dishes in Anhui.
6, honey red taro
Red taro with honey sauce is a traditional dish in Huaibei area of Anhui Province, which is characterized by single stew and single stew. It is a famous beet with excellent color, fragrance, taste and shape in Anhui cuisine banquet. This vegetable soup is crystal clear, taro is orange-red, translucent after cooking, crisp and moist at the entrance, sweet and fresh. 2065438+September 2008, it was rated as one of the top ten classic dishes in Anhui.
7. Fang spicy fish
Fang La fish, also known as Huangshan Fang La fish, is related to Fang La, the leader of the Northern Song Rebel Army, and is one of the traditional dishes in Huizhou. This dish is made of mandarin fish and shrimp by different cooking methods, such as frying, sliding and steaming. It is fragrant, salty, slightly sweet, slightly sour and has a unique flavor.
8. Ask Zheng Shansun
Wenshan Zheng bamboo shoots is a traditional famous dish in Huizhou, Anhui Province, which is made by stewing bamboo shoots produced by Zheng Wen in Shexian County. In traditional cooking methods, bacon and bamboo shoots are usually stewed together, so it is also called La Wen Xiang Zheng bamboo shoots; Later, this dish was seasoned with sausages and mushrooms, so it was called two fragrant bamboo shoots.
9. Stewed pigeon in Huangshan Mountain
Stewed pigeon in Huangshan Mountain is a traditional dish in Huangshan Mountain, Anhui Province. It is made by stewing Huangshan pigeons and yam with water. The soup is clear and delicious, the pigeon meat is crisp and rotten, and the yam is fragrant and refreshing. This pigeon meat tastes good.
10, Zhonghetang
Zhonghetang is an authentic traditional dish in Qimen, Anhui Province, which belongs to Anhui cuisine. Strong fragrance, fresh and tender, not greasy, moderate thickness, suitable for all ages. In Qimen people's banquet, neutralization soup is essential, and it is the first dish on the table. Zhonghe was originally named "Zhonghe".