1, mandarin fish. Also known as osmanthus fish, barrel fish, barrel fish and pickled fish, it is a traditional famous dish and one of the representatives of Huizhou cuisine. In Huizhou, Anhui Province (Huizhou is now Huangshan City, Anhui Province), the so-called pickled fish means smelly in Huizhou local dialect. This kind of "flavored mandarin fish" smells smelly, tastes fragrant, and the meat is tender, mellow and refreshing, keeping the original flavor of mandarin fish. Common name stinky mandarin fish. The method is unique and the food is fragrant. The production process is exquisite, that is, fresh mandarin fish is marinated in light salt water at room temperature of about 25℃, preferably in wooden barrels, with the abdomen facing up and flattened with mountain bluestone or river pebbles. After six or seven days, the fish will give off a bad smell. Then fry in oil pan, add pork slices and bamboo shoots, and braise in soy sauce over low heat until the soup is concentrated. Thick and tasty, at the same time, the bone spurs are separated from the fish, and the meat is massive.

2. Steamed stone chicken. It is a traditional dish in Huizhou, Anhui Province. This vegetable soup is fragrant, tender and smooth, original, fresh and mellow, and is known as a treasure. Pheasant is a frog that lives in the gap of mountain stream, and it is a specialty of Huangshan Mountain. Xiuning county Dafu camp is the most famous. Each Huangshan stone chicken weighs about 50 taels, its abdomen is milky white, its back has black stripes, its meat is tender, and it is rich in nutrients such as protein and calcium. It has the functions of clearing away fire, improving eyesight and nourishing the body, and it is a top-grade delicacy.

3. Ask Zheng Shansun. Wenshan Zheng bamboo shoots are a traditional dish in Huizhou mountainous area. Bamboo shoots are a rare delicacy in Anhui cuisine. Among all bamboo shoots, Wenzhengshan bamboo shoots are the most tender, but not fragrant enough. Add sausages and mushrooms to make up for the deficiency. This dish is called Liangxiang Wenzhengshan Bamboo Shoots. Stew bamboo shoots with ham bones and fresh pig bones, and add sausages and mushrooms in the middle. When it is ripe, remove the bone and put it on a plate. The dishes come in three colors: red (sausage), brown (mushroom) and milky yellow (bamboo shoots from Political Mountain). When bamboo shoots are braised in brown sauce, they are delicious, crisp and tender, and have mixed flavors such as sausages and mushrooms. They are seasonal dishes in Huangshan Mountain in spring.