Full Guide to Huainan Cuisine: Unlock the Authentic Flavors

On the banks of the Huaihe River in the central – northern part of Anhui Province, there lies an underestimated food paradise – Huainan. It is not only a well – known “Energy Capital” but also a city full of mouth – watering food treasures. With a tofu culture passed down for thousands of years and special snacks that blend the flavors of the north and the south, every bite is filled with the enthusiasm and wisdom of the people in northern Anhui. Today, follow the “Eating Across China” blogger to explore the most authentic snack scene in Huainan. From the beef soup in the early morning to the fried potato chips late at night, let your taste buds revel in the world of carbohydrates and freshness!

Must – Try Classics: The “Soul Trio” of Huainan Cuisine

Huainan Beef Soup – The “Fairy Soup” that Wakes up the City in the Morning

A day for Huainan locals starts with a steaming bowl of beef soup. The soup base, made by simmering beef bones, beef, and more than 20 kinds of spices for over 6 hours, is clear, bright, yet rich and mellow. Poured over vermicelli, dried beancurd sheets, and freshly sliced beef, and then sprinkled with garlic sprouts and coriander, the aroma is simply overwhelming. Paired with the crispy – outside and soft – inside oil – baked sesame cakes, broken up and soaked in the soup, it can be regarded as the “Huainan – style pita bread soaked in lamb soup”.

Bagongshan Tofu Feast – The “White as Jade” Legend of a Thousand – Year – Old Intangible Cultural Heritage

As the birthplace of tofu, Huainan people have turned a piece of tofu into a grand feast. Legend has it that Liu An, the King of Huainan in the Western Han Dynasty, accidentally invented tofu while making pills of immortality in Bagongshan. Now, there are hundreds of tofu dishes such as “Liu An Dianding”, “White Jade Dumplings”, and “Chrysanthemum Tofu Cup”. Among them, the “Dried Tofu Skin” is the most amazing. The tofu skin, as thin as a cicada’s wing, is dried and then deep – fried again. It is crispy and full of the aroma of beans. Dipped in the special sauce, one bite can take you back thousands of years.

Fried Potato Chips – The “Sauce Philosophy” of the Street King

Huainan people’s love for fried potato chips can be described as “three – tenths in frying, seven – tenths in the sauce”. Thick – cut potato chips are fried until golden and crispy, then poured with a thick sauce made from starch, chili, and spices. Stir while it’s hot to let the sauce penetrate every pore of the potato chips. Paired with the “Water – Baked Flatbread” from the next stall, the joy of carbohydrate stacking is beyond compare.

Special Recommendations: A Gustatory Dialogue between Intangible Cultural Heritage and History

Shouxian Dajiujia – The “Epic Pastry” that Saved an Emperor

This oil – baked pastry, originating from the Song Dynasty, got its name because it saved the life of Zhao Kuangyin. The outer layer is layer – upon – layer crispy, and the inner filling is made by stir – frying kumquats, walnuts, green and red shreds with lard. When you take a bite, there is first a crispy “click” sound, followed by a complex aroma of sweet and salty. Paired with Lu’an Guapian tea, you can instantly be transported back to the war – torn years of ancient Shouxian.

Shangyao Sanzi – The “Golden Waterfall” Forged in an Iron Pot

The Shangyao Sanzi in Huainan is known for its “ruggedness”. Noodles as thick as a finger are coiled into a wheel shape and fried in oil until golden. When you bite into it, there is first a crisp sound, followed by the interweaving of the aroma of wheat and sesame. Gourmets’ favorite way is to break it up and soak it in beef soup. After soaking up the soup, it is soft on the outside and chewy on the inside, which can be called the “in – soup instant noodles”.

Stewed Turtle with Ham – The “Umami Bomb” at the Peak of Huizhou Cuisine

As a representative dish of Huizhou cuisine, this dish perfectly combines the saltiness of Jinhua ham and the gelatin of the turtle. Slowly stewed in a casserole for 4 hours, the turtle meat is as tender as tofu, and the ham releases amber – colored oil. Scoop a spoonful of the soup and pour it on the rice, and the umami flavor is simply irresistible. The turtle’s skirt is the essence, soft, glutinous, and lip – sticking. Don’t miss it!

Hidden Treasures: The Surprises in the Alleys

Steamed Stuffed Mushrooms – The “Carnal Bloom” of a Mushroom

Stuff the mushroom caps with a minced meat mixture of fat and lean pork, and then steam them over high heat. The fresh juice of the mushrooms blends with the meat aroma. When you bite into it, scalding hot soup bursts out instantly. The vermicelli at the bottom of the plate, which has absorbed all the essence, is even more popular than the main dish.

Huainan Spicy Soup – The “Stomach – Warming Magic” Poured from an Aluminum Pot

The spicy soup in a large – sized aluminum pot is the hidden king of Huainan’s breakfast scene. The thick soup base is mixed with gluten, kelp, and peanuts. Sprinkle a handful of pepper before drinking, and pour it into the bowl along the long spout of the pot. Drink it down with a slurp, and you can feel the warmth from your throat to your toes.

Local People’s Hidden Map