Huangshan Food

The cuisine of Huangshan is often called Hui Cuisine and is one of the eight major cuisines of China. Because of its mountainous geographical location, Huangshan's Hui cuisine features local ingredients such as pangolin, mushroom, bayberry, and asparagus. People think that appearance is as important as the taste, so special attention is paid to the taste, color, and appearance when it comes to cooking.

Famous dishes of Hui cuisine include Tunxi Drunk Crab, Fried Odorous Bean Curd, Mandarin Perch, Bamboo Shoots Cooked with Sausage and Dried Mushrooms and Yellow Crab Shell.

Tunxi Drunk Crab
Autumn is the best season to eat crab. Tunxi Drunk Crab is a traditional Hui cuisine. The crab is preserved in a crock of pickling wine with other seasonings for a week. After all of those processes the crab will acquire the taste and aroma of the wine.

Fried Odorous Bean Curd
The dish smells strongly, but has a very light and delicate flavor. It is an indispensable snack in Huangshan which tastes better than smells. If you are scared off by the smell, then you are going to miss this wonderful dish.

Mandarin Perch
Mandarin Fish is one of the specialties of Hui Cuisine and has a history of hundreds of years. The best time to have this dish is in March when the peach blossoms bloom, because in this season shrimp in the river hatch and become the main food for the Mandarin Perch. The shrimp can make the Perch more delicious than it normal.

Bamboo Shoots Cooked with Sausage and Dried Mushrooms
The main ingredients are bamboo shoots, sausage, dried mushrooms and spices. The dish is features the tender, crisp bamboo shoots with the sausage and mushrooms flavor. It is one of the most popular dishes among the locals.

Yellow Crab Shell
It is a snack which is baked sesame seed with a stuffing of meat and vegetables. The name comes from its color which resembles a steamed crab shell. It is quite a popular snack among both locals and visitors.