Feng Dun Mu Dan (Stewed Chicken with Pork Stomach)
An Anhui classic dish of whole chicken stewed with pork stomach until tender, resembling phoenix and peony, with rich broth and auspicious meaning.
Fuliji Braised Chicken
Originating from Fuliji, Anhui, this golden-red braised chicken is tender, juicy, and richly smoky—a classic festive dish that lingers in memory.
Wuwei Smoked Duck
A celebrated dish from Wuwei, Anhui, this smoked duck features a glossy mahogany skin, tender meat, and a perfect harmony of smoke and marinade, leaving an unforgettable taste.
Wenzheng Mountain Bamboo Shoots
A classic Anhui spring dish featuring tender bamboo shoots simply stir-fried to highlight their natural sweetness and crisp texture.
Tiger Skin Hairy Tofu (Hu Pi Mao Dou Fu)
Anhui province's classic dish. Fermented tofu is pan-fried until golden and crispy outside, soft inside. Served with spicy dipping sauce, offering a unique flavor.
Huizhou Yipin Pot
Layers of ingredients simmer in a clay pot, yielding a rich broth. The harmony of meat and vegetables embodies Huizhou cuisine, a heartwarming winter dish.
Huo Hong Yu (Smoked Fish)
A classic Anhui dish, Huo Hong Yu is known for its unique smoky flavor from traditional smoking process. The fish is crispy outside, tender inside, with a beautiful reddish-brown color.
Maofeng Smoked Shad
A classic Anhui dish, shad smoked with Maofeng tea leaves. The delicate tea aroma infuses the golden fish, resulting in tender, flavorful meat.
Stone Ear Chicken Stew
A nourishing stew with rare stone ear fungus and tender chicken, slow-cooked to perfection. The broth is clear yet flavorful, chicken falls off the bone, and stone ear offers a unique crunchy-soft texture.
Huizhou Mao Tofu (Hairy Tofu)
A traditional Anhui delicacy, Huizhou Mao Tofu is pan-fried until golden and crispy outside, tender inside, served with a savory sauce for an unforgettable flavor.
Huangshan Braised Pigeon
A classic Anhui dish: pigeon braised with ham and shiitake mushrooms. Clear soup, tender meat, nourishing and utterly satisfying.
Stewed Turtle with Water Chestnuts (Qing Dun Ma Ti Bie)
A classic Anhui dish, tender turtle meat, sweet water chestnuts, clear broth, pure flavors, nourishing and not greasy.
Gong Cai (Cold Dried Mustard Stem Salad)
Gong Cai is a special ingredient from Anhui, China. Its crunchy texture pairs perfectly with sesame oil and vinegar, creating a tangy and refreshing cold dish.
Anhui Huangshan Stewed Pigeon Eggs
A classic Huizhou cuisine, clear-stewed pigeon eggs with ham and bamboo shoots. The soup is clear and savory, the eggs tender and nutritious, perfect for a nourishing banquet.
Fuyang Chahua Beef Soup
A steaming bowl of Fuyang Chahua Beef Soup with milky white broth, tender beef, silky vermicelli and tofu skin, hearty and warming.
Huainan Beef Soup
A nourishing beef soup from Huainan, Anhui, featuring tender beef, mung bean noodles, and tofu skin in a rich broth, garnished with cilantro and chili oil.
Bagongshan Tofu
A classic dish from Huainan, Anhui, with crispy golden tofu, rich savory broth, and the umami of shrimp roe and ham—truly unforgettable.
Fuliji Braised Chicken
Originating from Fuliji, Anhui, this braised chicken is reddish-brown, tender and falling off the bone, with a rich aroma—a classic of Anhui cuisine.
Luzhou Roast Duck
A classic dish from Hefei, Luzhou Roast Duck features crispy skin, tender meat, and a rich fruity aroma from wood-fire roasting.
Grape Fish (Putao Yu)
Resembling clusters of grapes, crispy outside and tender inside, coated in a sweet and sour sauce that awakens the appetite. A stunning fish dish for banquets.