Huangshan is famous for Hui Cuisine. Hui Cuisine features ideal aroma, color, taste and appearance. It pays attention to heat control. Authentic Hui Cuisine in Huangshan is "stewed partridge", "stir-fried bean curd", "braised pigeon", "mandarin fish (Chinese perch)" and so on.

Huangshan Pleasantly Smelling Mandarin Fish
Every one who has had Huangshan Pleasantly Smelling Mandarin Fish Slobbered will be slobbered as soon as he heard of this dish again. The Pleasantly Smelling Mandarin Fish is a course of well known local dish of Huizhou, Huangshan. It has a distinctive flavour. This dish was born one hundred-year ago in a small village at the SW foot of Mountain Huangshan. Huangshan Pleasantly Smelling Mandarin Fish is a kind of dish cooked by ferment or preserved fish.

Huangshan Ferment Bean Curd
Ferment Bean Curd is the traditional dish in Huangshan. The Huangshan Ferment Bean Curd is the resound vegetable dish all over country. In fact the main material of this dish is the ferment bean curd produced in Tunxi and Xiuning County, Huangshan. The first step is to dry-fry the ferment bean curd. The next step is braise the dry-fried bean curd with ingredients including shallot, ginger, sugar, salt, soy sauce and meat bree. Two side surfaces of the bean curd is in golden color by dry-frying. The surfaces present stripes of the tiger skin. So this dish is named Hupi Maodoufu in Chinese literally means Tiger Skin Liked Bean Curd. When eating the ferment bean curd, Huangshan people like to have them with chili sauce. The cooked Ferment Bean Curd is refreshing and spicery in taste and also can stimulate the appetite.

Huangshan Bamboo Root Stewed by Fire
People lived in Huangshan mountainous areas like to stew bamboo root by fire. And bamboo root stewed by fire is the traditional food there. People put the bamboo root with hull into firewood ash. The bamboo root will be roasted and stewed to soft. Then they are push out and shelled off. People will prize the soft bamboo root into strips. The bamboo root strips will be mixed with tomato ketchup, sweet soybean paste, chilly sauce, sesame oil, soy, extract of ginger and shallot and so on. The assistant materials are chosen according to taste requirement of people. Bamboo root is stewed in firewood ash, so litter moisture is lost, and the original taste is kept. Huangshan bamboo root stewed by fire is very popular in Huangshan.

Huangshan Stewed Pigeon
Huangshan Stewed Pigeon is such a well known cuisine in Hui Cuisine (one of the great eight cuisines in China), that people would like to have a try of it when in Huangshan, Anhui. The Huangshang Stewed Pigeon adopts the Huangshan local edible pigeon and yam of Huangshan. fIt is not stewed with water but stewed separated from water. The soup is pure juice from the major materials. Huangshan Stewed Pigeon has refreshing soup, crisp pigeon meat, and dainty yam. Huangshan Stewed Pigeon is not tasty, but also is rich in nutrition and is good to brain, kidney and also can strengthen memory.

Huangshan Stewed Turtle
Huangshan Stewed Turtle featuring stewed with ham is full of local flavour. Huangshan Stewed Turtle has won universal praise for several hundred years. The turtles are from Huangshan mountainous areas which are better in quality than those in other places. This dish needs special terrine to keep the original taste. Huangshan Stewed Turtle was the appointed tribute for emperor in ancient times.

Huangshan Yipinguo (Chaffy Dish )
Yipingguo is a kind of hot pot popular in Huangshan. Huangshan people usually have such chaffy dish in winter. It is said, the emperor had once eaten this chaffy dish from an officer of court in Huizhou, Huangshan. The emperor praised this hot pot very much and was very glad to have it! This chaffy dish was well known from that time on. Huangshan Yipinguo is composed of several layers. The bottom layer is local Huangshan dried bamboo shoot; the second layer is meat; the third level is bean curd and deep-fried bean curd; the forth layer are meant balls; the fifth level is rice noodles; and then the upper layer is covered with vegetables such as spinach, lily flowers and so on. The total chaffy dish is cooked by slow fire. Slow fire is good for melting ingredients. Yipinguo is very popular among tourists, as it is full of Huangshan local flavor.

Huangshan Stir-fired Bracken
The bracken is the famed dish in mountainous areas of Huangshan. Stir-fried bracken is the frequently cooked potherb in Huangshan folk. Huangshan bracken grows on the massif shaped in thin bamboo shoot and is in purple-black color. The bracken comes up in spring. Stir-fired bracken is a popular season vegetable in Huangshan. Huangshan bracken can be freshly cooked and pickled by salt and can also be dried to make into dried vegetable. Huangshan bracken is rich in nutrition and has the function of clearing heat-toxicity, activating blood circulation, reliving pain, guarding against cancer and improving health.

Tunxi Liquor-soaked Crabs of Huangshan
Tunxi is a shining pearl enchase in green mountains and clear waters of Huangshan. Tunxi is the cradle of Hui Cuisine. The well known Tunxi Liquor-soaked crab is originated from Tunxi-a district of Huangshan. There are lots of delicacy flavors in Tunxi Old Street. And the most famous refreshment or dish in Tunxi Old Street is the liquor-soaked crabs. The cleared crabs are pickled in a altar which containing soy sauce, garlic, ginger, rock candy, peppercorn, salt, Kaoliang spirit (a kind of Chinese wine)and so on. The crabs with all the ingredients will be airproof in the altar for one week. After a week, the crabs will turn into blueness with yellow color. The liquored-soaked crabs of Huangshan are edible and are sweet-smelling and tender in taste. If they are good kept, they can be preserved for two month.

Huangshan Taro Root Rolled by Bamboo Leaves
Taro root is commonly used within Chinese cuisine in a variety of styles, mainly as a flavor enhancing ingredient. Taro root usually braized with pork or beef. Taro starch can be used in dim sum such as make a small plated dish, pan-fried dish and steaming rolled in bamboo leaves, etc.. The taro root food is a favoring dessert. Taro root is fine and glossy. The taro root after cooked and pressed into starchy paste is rolled in bamboo leaves to steam. The faint fragrant from bamboo leaves slowly infilter into the filling which is made of taro root. The starchy and faint aroma taste is the distinct feature of Huangshan Taro Root Rolled by Bamboo Leaves.

Quick Booking or Enquiry

We thank you for your interest in our travel service. For a fast response, submit this basic Quick Reservation or Enquiry form below by clicking "Submit", and we'll get back to you by e-mail within 12 to 24 hours. For urgent booking, call us at 0086 10 67160201 ext 1006, 1007. After office hours, please call 0086 13520598855. Your Full Name Mr. Mrs. Ms. * E-mail * Special Requests Type in the box Required fields are marked with ( * )

Home   |   China Tours   |   Yangtze River Cruises   |   Tibet Tours   |   China Join-in Tours   |   Beijing Tours   |   Xian Tours   |   Shanghai Tour   |   Guilin Tours
About eTours | Contact Us | Terms & Conditions | Site Map | Partnership | Chinese | Links | 

E-mail:
Copyright 2003-2012,eTours.cn.all rights reserved. ICP:041309
Trustworthy Beijing Based China Travel Agency & China Tour Operator