When it comes to Huangshan, we should all be one of the four famous mountains. Huangshan has the reputation of 'the most wonderful mountain in the world'. In fact, most people don't know that there are many classic dishes in Huangshan. So, what are the classic dishes to eat when traveling to Huangshan? What are the special dishes of Huangshan?
1. Preserved fish
Fangla fish, also known as Huangshan fangla fish, is related to Fang La, the leader of the uprising army in the Northern Song Dynasty. It is one of the traditional dishes in Huizhou area of Anhui Province. This dish is mainly made of mandarin fish and shrimp. It is fried, sliced and steamed. It has many shapes and three flavors. It is fragrant, salty, slightly sour and sweet. This dish is made from fresh mandarin fish, especially the famous peach blossom mandarin fish in Huangshan area of Southern Anhui Province. It is a special dish in Huangshan area with unique shape and various tastes.
2. Siniperca chuatsi
Stinky mandarin fish, also known as stinky mandarin fish, bucket fresh fish, bucket fresh fish, pickled fresh fish, is a traditional famous dish of Huizhou, one of the representatives of Huizhou cuisine. In Huizhou area of Anhui Province (today's Huangshan City of Anhui Province), the so-called pickled fresh fish has the meaning of stink in the local dialect of Huizhou. This' flavor mandarin fish 'smells smelly and tastes delicious. Its meat is fresh, tender, mellow and refreshing, maintaining the original taste of mandarin fish. It is commonly known as Siniperca chuatsi. It has a unique method of making, and it is delicious when eaten. The process of making mandarin fish is particular. The fresh mandarin fish is pickled in light salt water at room temperature of about 25 ℃. It is best to marinate in wooden barrel, put it with the belly up, and press it with green stones or river pebbles in the mountains. After six or seven days, the fish will give off odorous and non odorous smell. Then fry in oil pan, add pork slices and bamboo shoots slices, and simmer until the soup is concentrated.
3. Huizhou yipinguo
Hot pot is a kind of traditional cuisine in Huizhou mountain area in winter. The local flavor of this dish is strong, thick and fresh, and it is appetizing. According to legend, this dish was created by Yu Shi, wife of Yipin Gaoming, who was the fourth Minister of Shitai County in Ming Dynasty. Once, the emperor suddenly came to Shangshu mansion as a guest. In addition to the delicacies, Mrs. Yu specially cooked a Huizhou dish, hot pot. Unexpectedly, the emperor ate with great relish and was full of praise. Later, when the emperor learned that the delicious hotpot was actually made by Mrs. Yu, he said that it was still a "first-class hotpot"! The name of the dish was decided. In the second layer, cover with spinach or vermicelli, and then stir fry in the third layer.
In addition, there are wenzhengshan bamboo shoots, Huangshan stewed pigeon, steamed stone chicken, tiger skin fur tofu, stewed horseshoe turtle, casserole civet, Phoenix stewed peony, waxberry round, Huizhou round, fish bite sheep, Huizhou dry pot stew.