Huangshan, located in the south of Anhui Province, was called Huizhou in history. Huizhou has gradually fostered its unique cultural atmosphere since the Song Dynasty, as more and more local people went out to do trading business due to lack of arable land, and brought back new ideas and ways of life. After the development in the following hundreds of years, Huizhou cuisine (Hui Cai for short) came into existence.

Understanding Huangshan (Huizhou) Food

What Defines Huizhou Cuisine?

Huizhou cuisine, also known as Anhui cuisine, is one of the eight most famous cuisines in China, featuring the local culinary arts of Huizhou. It comprises the specialties of South Anhui, Yanjiang and Huai Bei. The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process.

Most ingredients in Huangshan cuisine, such as pangolin, stone frog, mushroom, bayberry, tealeaves, bamboo shoot, dates, games, etc., are from mountain area. Huangshan Mountain (Yellow 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.

Key Ingredients and Flavors

Huangshan food chefs pay more attention to the taste, color of dishes and the temperature to cook them, and are good at braising and stewing. They are experts especially in cooking delicacies from mountains and sea. Huangshan dishes preserve most of the original taste and nutrition of the materials. Generally, the food here is slightly spicy and salty. Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. 

Ham is often added to improve the taste and sugar candy added to gain freshness.High up on the menu are stinky mandarin fish, stewed soft shell turtle with ham, Huangshan braised pigeon, steamed stone frog, steamed rock partridge, stewed fish belly in brown sauce, bamboo shoots cooked with sausage and dried mushroom, etc.

Must-Try Dishes of Huangshan

Stinky Mandarin Fish (Chou Guiyu, 臭鳜鱼)

Stinky Mandarin Fish (or smelly mandarin fish) is one of the most representative traditional dishes of Anhui cuisine, which was listed as a national intangible cultural heritage in 2008. It smells pungent but tastes surprisingly delicious. The "stinky" smell of this fermented fish actually comes from the unique odor of amino acids produced during fermentation, different from the stench of rotten fish.

Traditional preparation of Chou Guiyu requires selected mandarin fish from the Xin'an River, and marinates the fish in wooden barrels for 7-9 days with salt, Sichuan peppercorns, and other seasonings. This process results in firm and tender flesh. After pan-fried in hot oil and then braised in soy sauce, Stinky Mandarin Fish releases a rich and savory flavor. Brave yourself up to try it and you’ll be surprised with its lingering aroma and tender flesh.

Hairy Tofu (Mao Doufu, 毛豆腐)

Hairy Tofu is another signature flavor of Huangshan cuisine, characterized by a white mycelium on its surface. The layer of hairy mold covered on its surface is produced through a fermentation process, which makes the tofu creamy inside and crispy on the outside.

The production process of Mao Doufu is quite meticulous. First, high-quality firm tofu is selected, cut into small pieces, and fermented with Mucor micheli for 3-5 days in a suitable environment of 15-25℃, until fine white mycelium grows on the surface of the tofu. The fungal mycelium gives the tofu a hairy appearance and this is how the fermented tofu got its name.

Huangshan Hairy Tofu is usually pan-fried until it becomes golden brown on both sides and then served with chili sauce, chopped scallions, minced ginger, and other seasonings. The crispy exterior, creamy interior and fermented flavor blend together to create a unique flavor experience.

Steamed Stone Frog (清蒸石鸡)

Steamed Stone Frog is also a highly representative traditional dish from the Huangshan region. Stone frog (shi wa in Chinese), also called stone chicken (shi ji in Chinese), is a special local mountain frog living in the crevices of mountain streams. It weighs 250 grams or so, whose belly is white and back black with stripe. Stone frog is rich in protein, calcium, and said to have the functions of clearing heat, improving vision and nutrition. 

This exotic Huangshan local dish uses stone frog as the main ingredient, and steam along with ingredients like bamboo shoot slices, ham slices, soaked wood ear mushrooms, etc. Steaming preserves not only the pure taste of the original fresh flavor, but also the nutrients.

Stewed Soft Shell Turtle with Ham

One whole soft shell turtle, pork, ham, bamboo shoots, a clove of garlic, shallot, ginger, soy sauce, salt, rice wine, black pepper, lard are all stewed together in a pot on charcoal fire. The dish is not greasy and can lead diners to endless aftertastes.

Bamboo Shoots with Ham and Dried Mushroom

It is one traditional flavor in Huizhou mountainous area. Cooked with sausage and dried mushrooms, the bamboo shoots are more fragrant. It is delicious, and noted for its good color, juicy meat and thick soup.