The Cuisine of Huangshan in Anhui Province, often called Anhui Cuisine, is one of the eight major cuisines of China. Anhui Cuisine features an elaborate choice of ingredients and incorporates many different cooking styles. Special attention is paid to the taste, color, and appearance of each dish. People in Anhui feel that appearance is equally as important as taste when it comes to cooking. Generally Hui Cuisine is slightly spicy, and normally salty. A large amount of ingredients used in Anhui Cuisine comes from Huangshan Mountain.
Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tealeaves, bamboo shoot, dates, games, etc., are from mountain area. Huangshan Mountain has abundant products for dish cooking. Huangshan Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. The white and tender bamboo shoots produced on Huangshan Mountain can be made into very delicious food. Xianggu, a kind of top-grade mushroom grows on old trees, is also very tasty.
1) Mandarin Perch
Mandarin Perch live in the Xinan River that flows through Huangshan City. The ideal time to eat this dish is when the peach blossoms bloom. It is at this time when the small river shrimp hatch, and become the Mandarin Perch's main food source. The shrimp change the taste of the fish's meat making it much more delicious than it normally is. It is said that the Mandarin Perch can help lower cholesterol.
2) Stinky Tofu (Bean Curd)
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