Huangshan is the heart of Anhui Province, and its cuisine belongs to the storied tradition of Hui Cuisine (徽菜) — one of the Eight Major Cuisines of China. Hui cuisine is characterized by its elaborate choice of ingredients, an emphasis on freshness, and a mastery of braising and stewing techniques that create rich, layered flavors. Special attention is paid to the taste, color, and appearance of every dish — appearance is considered equally as important as taste. Generally, Hui Cuisine leans toward the savory and slightly salty, with a generous use of local mountain ingredients.

No visit to Huangshan is complete without sampling its local cuisine. Below is a curated guide to the region‘s most iconic dishes, updated with 2026 insights, along with tips on where to find them.

The Crown Jewel: Stinky Mandarin Fish (臭鳜鱼 / Chou Guiyu)

If there’s one dish that defines Huangshan, it‘s Stinky Mandarin Fish. This is the undisputed signature of Hui Cuisine — a dish that proudly announces itself with a powerful fermented aroma long before it reaches your table.

The Story Behind the Smell: The dish originated more than 200 years ago. In ancient times, fish merchants transporting mandarin fish from the Yangtze River inland to Huizhou faced spoilage during the long journey. To preserve the fish, they packed it layer by layer with salt in wooden barrels. Unexpectedly, the fish fermented — yet instead of spoiling, it developed a tighter texture, deeper flavor, and a distinct, pungent aroma. Local chefs refined this “happy accident” into one of Huizhou‘s culinary treasures.

How It’s Made: Fresh mandarin fish (also known as “Peach Blossom Fish” for its delicate, few-bone texture) are coated inside and out with roasted Sichuan peppercorn and salt, then pressed into jars or barrels to ferment naturally. After fermentation, the fish is pan-fried until golden and braised with ginger, garlic, dried chili, Shaoxing wine, soy sauce, bamboo shoots, and minced pork.

The Taste: As the locals say: “Smells bad, tastes good.” The aroma is bold and acquired, but the flavor is deeply savory and complex. The fish‘s firm flesh separates into garlic-clove-like flakes, releasing an umami richness similar to aged cheese or cured ham. It’s best eaten with rice — the thick, flavorful sauce makes every bite fragrant and satisfying.

2026 Update: Stinky Mandarin Fish has grown into a billion-yuan industry. By 2024, Huangshan was home to over 100 enterprises specializing in fermented mandarin fish processing, with a production value surpassing ¥5.7 billion (approximately $794 million USD). The city has set an ambitious target of reaching ¥10 billion in total industry chain value by 2027. In a landmark achievement, a local enterprise recently obtained the first U.S. patent in this field for a method of producing high-quality, room-temperature stable fermented mandarin fish. The dish has also gone global, with the first standardized export shipment reaching Singapore in late 2025.

* Traveler‘s tip: If you’re new to the dish, start with a small portion to adjust to the aroma. Balance its bold flavor with light vegetable dishes or soup. The best stinky mandarin fish can be found in traditional Huizhou restaurants in Hongcun, Xidi, Shexian, and Tunxi Old Street.

Hairy Tofu (毛豆腐 / Mao Doufu)

If Stinky Mandarin Fish is the king of Hui cuisine, Hairy Tofu is its equally daring cousin. This dish has been featured in the documentary series A Bite of China, bringing it international fame.

What It Is: Hairy Tofu is made by fermenting tofu with a special菌种 (starter culture), causing it to develop fine white绒毛 (hairs) on its surface. To the uninitiated, it looks like a piece of tofu that has gone bad — but locals will tell you: “This ‘hair‘ is the soul of the dish. Without it, the flavor just isn‘t right.”

How It’s Eaten: The fermented tofu is pan-fried until the exterior turns golden and crispy, while the inside remains soft, creamy, and almost flowing like custard. It‘s typically served with a dipping sauce of chili and garlic, and sometimes braised in soy sauce with ginger and scallions.

The Flavor: The texture is extraordinary — crispy on the outside, silky smooth on the inside, with a fermented umami that’s been compared to “Chinese cheese”. It‘s savory, slightly spicy when paired with chili sauce, and utterly addictive once you get past the initial visual shock.

* Traveler’s tip: Hairy Tofu is widely available at roadside stalls and restaurants throughout Huangshan. For the most authentic experience, try it at a local eatery in Tunxi Old Street or at the mountain‘s South Gate area. Many restaurants serve it sizzling on an iron plate (铁板毛豆腐) — a modern twist that adds extra crispiness.

Wenzheng Hill Bamboo Shoots (问政山笋)

Bamboo shoots from Wenzheng Hill in Shexian County are considered the finest in Anhui — prized for their tender, crisp texture and sweet, delicate flavor.

The Dish: The bamboo shoots are typically cooked with locally made pork sausage and dried mushrooms from Huangshan. The sausage and mushrooms add layers of savory umami that are absorbed by the bamboo shoots, creating a dish that‘s crispy, fragrant, and deeply satisfying. The traditional version is sometimes called “Two-Fragrance Wenzheng Hill Bamboo Shoots” (两香问政山笋) — the two fragrances being the sausage and the mushrooms.

Seasonality: Spring is the absolute best time to enjoy this dish. Wenzheng Mountain bamboo shoots, crisp, tender, and juicy, were once a tribute to the emperor and are considered a culinary beacon marking the arrival of spring in Huizhou. During the spring season, you might also find Huizhou-style braised pork belly with bamboo shoots and ham — a dish with a rich, white broth that evokes a sense of nostalgia.

* Traveler’s tip: Look for this dish at traditional Huizhou restaurants in Shexian or Tunxi during March to May for the freshest seasonal bamboo shoots.

Li Hongzhang Hotchpotch (李鸿章杂烩)

This dish carries a fascinating piece of history. It was created in 1896 during the late Qing Dynasty and is named after Li Hongzhang, a top official from Anhui.

The Legend: When Li Hongzhang visited the United States on a diplomatic mission, he hosted a banquet for American dignitaries. His chefs struggled to create traditional Chinese dishes because many ingredients were unavailable. Li suggested they take whatever ingredients they had and mix them together in a stew. The dish was an unexpected hit. Upon returning to China, Li served it to his fellow officials — and it became a sensation.

What‘s In It: The dish is a true hotchpotch. It typically contains chicken as the main ingredient, along with sea cucumber, tofu, squid, fish maw, ham, mushrooms, and a variety of other ingredients. The result is a rich, savory stew that’s 醇香不腻 (richly aromatic without being greasy) and 咸鲜可口 (savory and delicious).

* Traveler‘s tip: While Li Hongzhang Hotchpotch originated in Hefei (Anhui’s capital), it‘s widely available in Huangshan’s Hui cuisine restaurants. It‘s a great choice for groups, as the generous portions and varied ingredients offer something for everyone.

Huangshan Stewed Pigeon (黄山炖鸽)

This is a nourishing, slow-cooked dish that showcases Hui cuisine’s mastery of stewing. Local pigeon and Chinese yams from Huangshan are stewed together until the meat is fall-off-the-bone tender and the broth is rich and clear. The dish is prized for its delicate flavor and is often recommended for travelers seeking something lighter after a day of hiking.

Steamed Ham and Turtle (火腿炖甲鱼)

Also known as Ham and Turtle Soup, this is one of the oldest traditional dishes in Anhui Province. It uses soft-shelled turtles from the mountainous areas near Huangshan, stewed with ham, bamboo shoots, garlic, ginger, and black pepper over a charcoal fire. The slow cooking process extracts the full flavor of the turtle and ham, creating a rich, nourishing broth that‘s famous throughout China.

Steaming Shiji (清蒸石鸡)

Shiji is a type of frog or toad that lives in mountain streams and brooks around Huangshan. It‘s steamed with a sauce of ham and fungi in a bamboo steamer. The result is a dish with a fresh, tender, and refreshing taste — a favorite among locals and adventurous eaters alike. The texture is delicate, and the natural sweetness of the amphibian meat is enhanced by the earthy flavors of the mountain fungi.

Mandarin Perch (桃花鳜)

Mandarin Perch live in the Xin‘an River that flows through Huangshan City. The ideal time to eat this dish is when the peach blossoms bloom — it is at this time when the small river shrimp hatch and become the Mandarin Perch’s main food source. The shrimp change the taste of the fish‘s meat, making it significantly more delicious than usual. It’s said that Mandarin Perch can help lower cholesterol. The fish can be prepared in various ways, including braising with soy sauce, and is a lighter alternative to the fermented stinky mandarin fish.

Huizhou Odorous Bean Curd (徽州臭豆腐)

Not to be confused with Hairy Tofu, Huizhou Odorous Bean Curd is a different fermented tofu product. It‘s a tough bean curd that undergoes a fermentation process, developing a layer of fine “hair” on its surface. It can be fried, braised in soy sauce, steamed, or baked — each preparation method brings out different characteristics. The fried version is the most common: crispy on the outside, with a strong fermented aroma that, like its fish counterpart, gives way to a surprisingly mild and satisfying flavor.

Huangshan Maofeng Tea Dishes (黄山毛峰茶肴)

Huangshan is famous for Maofeng tea, one of China‘s most celebrated green teas. In recent years, local chefs have begun incorporating tea leaves into savory dishes. You can now find Maofeng scrambled eggs, Maofeng shrimp, and even Maofeng tempura. The tea leaves add a delicate, slightly floral aroma and a subtle bitterness that complements seafood and poultry beautifully.

* Traveler’s tip: For a unique culinary experience, look for restaurants offering tea-picking experiences in ecological tea gardens, where you can pick your own tea leaves and then enjoy them in a freshly prepared dish.

Snacks & Street Food

Beyond the formal dishes, Huangshan offers a delightful array of street snacks:

Where to Eat in Huangshan

Practical Dining Tips

Huangshan‘s cuisine is a reflection of its landscape — bold, layered, and deeply rooted in tradition. From the legendary stinky mandarin fish that has grown into a billion-yuan industry to the humble hairy tofu that locals have cherished for generations, every dish tells a story of the mountain and the people who call it home. Whether you’re dining in a centuries-old restaurant on Tunxi Old Street or grabbing a freshly baked sesame cake from a roadside stall, you‘re not just eating — you’re tasting history.