Huangshan Food - What and Where to eat in Huangshan

Huangshan food is part of the Hui cuisine, one of the eight most famous cuisines in China. The Hui cuisine originated from She County in Huangshan City and was brought to its developmental height by the Huizhou chefs of Jixi County, Anhui Province. Hui cuisine made a name of itself by having a close relationship with the flourishing fortunes of Hui businessmen. During the Ming and Qing Dynasties, Hui cuisine restaurants were set up wherever Hui business men set foot. With a totally different style from other major cooking schools, Hui cuisine is famous for its mountain delicacies, with venison and other game. It selects materials very precisely, paying attention to freshness and tenderness. The cooking skills of Hui cuisine are professional in their strict control of the flame, with baking, stewing, fuming and steaming with all employing different heating levels.

Traditional Hui dishes include over one thousand varieties, including features of South Anhui, Yanjiang and Huai Bei cuisine. The first specializes in the strict control of cooking seasonings- using ham and sugar to adjust the taste and keep the original flavour of the ingredients. The second one prevails in Wuhu, Anqing and Chaohu Lake and specializes in seafood and poultry cooking, with highly skilled carving, fine appearance and color and employing methods of baking, stewing, steaming and sootiness. The final school takes Bengbu, Suxian Town and Fuyang as its representatives, specializing in baking and frying to create a fresh, salty, crisp, and hot flavour. 

Typical Huangshan Food: Smelly Mandarin Fish, Mao Bean Curd, Crab Shell Yellow Fried Cake, Steaming Chukar, Winter Bamboo Shoots Stewed Ham, Stewed Hen with Stone Fungus.