What to eat in Huangshan Scenic Area? I mean at the foot of the mountain, not downtown, not the old street.

Huizhou, the most famous and common dishes: fried hairy tofu or stinky tofu, stinky fish, hometown bacon and salted fish, and many wild vegetables in the mountains, including Achnatherum splendens, bamboo shoots, Malantou, Tremella, Portulaca oleracea, Toona sinensis buds and Houttuynia cordata. ,,。 There are so many,

Next, introduce some famous but unusual dishes:

Wonton duck is a famous Anhui dish. According to legend, this dish was created in Shanghai by Anhui chefs in the late Qing Dynasty. Hui Chu Miao put the traditional Huizhou famous food "Shen Du Yu Bao" into the soup, making the banquet dishes, snacks and snacks integrated into one, becoming a famous dish in Huizhou cuisine. "Deeper than a bag" is similar to wonton and looks like an old-fashioned bag, but the stuffing of the bag is not folded strictly, so it is easy to absorb soup when cooking. "Wonton Duck" just took advantage of this beauty and made a dish with soup, vegetables and vegetables, which is unique and has been passed down to this day. When making, blanch the duck with boiling water, put it in a casserole, add seasoning to flatten the duck, stew it with low fire until the duck is crisp and rotten, and then add the "deep crossing bag". This dish is made by simmering. The soup is mellow, the meat is rotten, the wonton is delicious and the food is unique.

Roasted mandarin fish is a famous dish with Huizhou mountain flavor. It is a mature dish seasoned with raw materials and baked directly on an open flame. The specific method is: dig the internal organs of Siniperca chuatsi out of the gills, and fill the fish belly with Chili water, cooking wine, shallots soaked in ginger or fresh lotus leaves. Insert a barbecue fork, put charcoal on low heat, and brush pepper and salt water while flanging. When the fish belly turns yellow and fragrant, coat it with honey to dry, and then coat it with sesame oil. "Roasted mandarin fish" is fragrant, bright and ruddy, crisp outside and fresh inside. With shredded ginger, shredded pepper, soy sauce, vinegar, chopped green onion, sweet noodle sauce and other seasonings, the aftertaste is meaningful.

Roasted head and tail is a traditional dish of Anhui cuisine. Choose fresh fish head (gill removed) fish tail and wash it. Don't fry it. Just add ginger, garlic and onion to a pot lubricated with a little oil to taste, braise in soy sauce, cook for a few minutes, and thicken it with wet starch. This rapid burning method is a unique skill in cooking Anhui cuisine. This dish is not fried for a short time, and the water loss of the fish is relatively small. The skin is soft and tender, and the flavor is rich.

Stewed turtle with ham, formerly known as "Stewed turtle with horseshoe", is a traditional dish in Huizhou. In the early Ming Dynasty, Huizhou gentry presented Huizhou horseshoe turtle to Zhu Yuanzhang, which was later listed as a tribute. Due to the unique environment, the soft-shelled turtle produced in Huizhou mountainous area is superior in texture, thick in meat, big in gum, fat and tender, and odorless. The folk song says, "The water is clear and the bottom of the sand is visible, the abdomen is white and there is no silt, the meat is thick and the back is bulging, and the size is like a horseshoe." So it's called horseshoe turtle. Braised soft-shelled turtle with ham was slaughtered with horseshoe soft-shelled turtle, viscera, claws and tails were removed, cut into pieces, boiled in water to remove blood, washed and packed neatly in casserole. Add a piece of ham, season it with ham bones, put it on charcoal fire, first boil it with high fire, then add rock sugar, stew it for about an hour with low fire, then cut the ham into pieces, put it in a pattern on the turtle and eat it with casserole. This dish is rich in fragrance, thick in soup, smooth in skirt, original in flavor and crisp and delicious in meat, which fully embodies the style of Anhui cuisine.

The raw materials of Jinyin hoof chicken are pig's trotters, hens, ham, water-soaked mushrooms, cooked bamboo shoots, salt and rock sugar. Wash the hens and boil them in a cold water pot. Pick it up and wash it again. Slice the cooked bamboo shoots and mushrooms. Scrape and clean ham wrists, put them in a casserole, and cook them until they are 50% rotten. Take them out, cross them a few times, put them back in the casserole, add chicken, hooves and water, boil them over high fire, skim the floating foam, stew them over low fire until the chicken is 50% rotten, then add bamboo shoots, refined salt and crystal sugar, and continue to stew them until they are completely rotten. Then put the chopped mushrooms in, turn to high heat, burn for about one minute, take out the chicken, hooves and ham, put them in a soup pot, put them into petals, and pour the soup into the pot. This plate of ham is as red as rouge, its hooves are as white as jade, its chicken color is as yellow as milk, and it has been stewed for a long time with a small fire, and its soup is as thick as milk and delicious.

Chrysanthemum winter bamboo shoots Chrysanthemum winter bamboo shoots are one of the famous dishes in Anhui. Winter bamboo shoots are unearthed buds of Phyllostachys pubescens, named after being dug up in winter. Winter bamboo shoots are crisp, tender and slightly sweet, which are the treasures of winter game in Huizhou mountainous areas. Specific practice: cut winter bamboo shoots into willow leaves and steam them. Make a round cake with minced meat of herring and fat, egg white and various seasonings. Slices of winter bamboo shoots are obliquely inserted on the four-story cake, with chopped ham as "stamens" and green leaves as "chrysanthemum leaves" in the middle. They are steamed in a steamer and thickened into dishes. This Anhui dish looks like a chrysanthemum-blooming dish, elegant and generous, with white and soft fish cakes and jade-like bamboo shoots, crisp and tender, delicious and memorable.

Chrysanthemum pot is a famous Anhui dish. Legend has it that at a banquet in the Ziyunlou restaurant in Tunxi in the early years, the petals of chrysanthemums in the bonsai beside the table were blown into a hot pot, covered with thin chicken fillets and filled with fresh soup, which was fragrant and refreshing. The guests then picked the chrysanthemum petals and threw them into the hot pot, vying for delicious food and praising them in succession, hence the name "Chrysanthemum Pot". The raw materials of this dish are chicken gizzards, fish, lean meat, eggs, fresh shrimps, vermicelli, spinach, cooked bamboo shoots, dried shrimps, cooked ham, pickled potherb mustard, water-soaked mushrooms, Shaoxing wine, onion and ginger juice, chicken soup, salt, soy sauce, sesame oil and chrysanthemum. Slice the chicken gizzards and put them in the shape of peony. Pork lean meat is sliced and placed in the shape of magpie and plum blossom. Mushrooms are washed and pedicled, and shredded with a knife as branches of plum blossom. Slice the fish and put it in the shape of a squirrel. Wash the fresh shrimp, turn around the shell, leaving only the tip of the tail shell, and put it in the shape of a goldfish. The above four raw embryos are placed in four plates respectively, and then sprinkled with onion ginger juice and Shaoxing wine. Fry the dried vermicelli in the oil pan until cooked, and take it out. Wash spinach and egg shells and put them on a plate. Slice bamboo shoots and ham, cut mustard seeds into one-inch-long pieces, put them in a wok with shrimp, salt and chicken soup, boil them, pour them into a hot pot, and serve them with the above-mentioned raw embryo tray. Light the hot pot. After the soup in the pot is boiled, take the raw embryo out of the plate with chopsticks and cook it in the pot. Dip in sesame oil and soy sauce. After the raw embryo is scalded, put the fried vermicelli into the pot, knock the eggs into the pot and cook them, and even put the soup into a small bowl to eat. You can sprinkle chrysanthemum petals in the hot pot from time to time during eating. This dish is vivid in color, pleasant in taste, spicy and fresh in raw materials, full of chrysanthemum fragrance and unique in flavor. This dish was once introduced to Beijing, and was included in the palace cookbook, which was deeply loved by Empress Dowager Cixi.