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|title=Anhui Food (Anhui / Hui Cuisine 徽菜) - Chinese Food Wiki
|title=Anhui Food (Anhui / Hui Cuisine 徽菜) - Chinese Food Wiki
|keywords=Anhui Food,Anhui cuisine,Hui cuisine,徽菜,Huizhou cuisine,Eight Great Cuisines
|keywords=Anhui Food,Anhui cuisine,Hui cuisine,徽菜,Huizhou cuisine,Eight Great Cuisines
|description=Anhui Food, or Hui cuisine (徽菜), is one of the eight major cuisines of China. Rooted in Huizhou, it flourished in the Ming and Qing dynasties and spread along the Yangtze with Anhui merchants.
|description=Anhui Food explores the province's regional food traditions, from historic Huizhou cuisine and Huangshan specialties to Hefei, Sanhe and Huainan dishes.
}}
}}


[[File:Anhui Food.jpg|frameless|center|Anhui Food]]
{{Breadcrumb|parent=Chinese Food Map}}


== Introduction ==
{{Infobox food region
| name          = Anhui Food
| simplified    = 安徽美食
| traditional  = 安徽美食
| pinyin        = Ānhuī měishí
| image        = Anhui Food.jpg
| caption      = Anhui regional food
| level        = Province
| parent        = [[Chinese Food Map|China]]
| capital      = Hefei
| cuisine      = Hui cuisine (徽菜) and other local traditions
| dishes        = [[Stinky Mandarin Fish]], [[Chop Suey|Li Hongzhang chop suey]], [[Stinky Tofu]]
| heritage      = Hui cuisine cooking techniques (national intangible cultural heritage, 2021)<ref name="ich-hui" />
| related      = [[Henan Food]], [[Hubei Food]], [[Jiangsu Food]], [[Jiangxi Food]], [[Zhejiang Food]]
| last_verified = 2026-09-25
}}


Anhui cuisine is one of the eight major cuisines in China. Anhui cuisine originated in the Qin and Han dynasties, prospered in the Tang and Song dynasties, and flourished in the Ming and Qing dynasties. It reached its peak in the middle and late Qing dynasty. Anhui cuisine is the local characteristic of Hui Zhou, and its unique geographical and cultural environment gives it its unique taste. Due to the rise of Anhui merchants in Ming and Qing dynasties, this local flavor gradually entered the local shops and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai and Hubei as well as the middle and lower reaches of the Yangtze river. With extensive influence, it once ranked first among the eight major cuisines in the Ming and Qing dynasties.
'''Anhui Food''' covers the varied food traditions of Anhui Province, including Hui cuisine (徽菜), the region's best-known named culinary tradition. The terms ''Anhui food'' and ''Hui cuisine'' overlap, but are not exact synonyms: Hui cuisine developed in historic Huizhou, a six-county area that today lies across southern Anhui and Wuyuan County in Jiangxi.<ref name="ich-hui">[https://www.ihchina.cn/project_details/23584.html Hui Cuisine Cooking Techniques], China Intangible Cultural Heritage Digital Museum.</ref>


== Origin ==
Hui cuisine is commonly counted among China's Eight Great Cuisines, and its cooking techniques were added to China's national intangible cultural heritage list in 2021.<ref name="mct-eight">[https://www.huangshan.gov.cn/zwgk/public/6615714/11339683.html Third China (Huangshan) Hui Cuisine Food Carnival and Industry Development Conference], Huangshan Municipal Government.</ref><ref name="ich-hui" /> Anhui's food map is broader than Hui cuisine alone: local specialties from places such as Hefei, Sanhe and Huainan have their own ingredients and foodways.


Anhui cuisine originated in Shexian county (ancient Huizhou), the capital city of Huizhou. It originated in Tang and Song dynasties, flourished in Ming and qing dynasties, and developed further in Jixi during the republic of China. Jixi county, Xuancheng city, Anhui province has been awarded the title of hometown of Anhui cuisine. The international food culture festival of Anhui cuisine is held every year.
{{Food hub cards
|link1=#Regional food traditions |label1=Regional food traditions |desc1=How Anhui's local foodways differ
|link2=#Historic Huizhou and southern Anhui |label2=Historic Huizhou |desc2=Hui cuisine and Huangshan specialties
|link3=#Hefei and the Jianghuai area |label3=Hefei and Sanhe |desc3=Foods from central Anhui
|link4=#Huainan and the Huai River area |label4=Huainan |desc4=Soup, tofu and Huai River foods
|link5=#Ingredients and cooking methods |label5=Ingredients and cooking |desc5=Local produce, preservation and heat
|link6=#Representative dishes and local foods |label6=Representative dishes |desc6=Well-known Anhui specialties
|link7=#History and recognition |label7=History and heritage |desc7=Trade, tradition and safeguarding
|link8=Chinese Food Map |label8=Chinese Food Map |desc8=Explore food across China
}}


== Regional food traditions ==


== Culture ==
Anhui stretches from the Huai River plain in the north to the Yangtze basin and the mountain country of the south. The names below are a practical guide to local food traditions, not a claim that every town belongs to one rigid culinary school.


The formation of Anhui cuisine is closely related to the unique geographical environment, cultural environment and dietary customs of Huizhou in ancient Jiangnan, providing an inexhaustible supply of raw materials for Anhui cuisine. Unique conditions have become a strong material guarantee for the development of Anhui cuisine. At the same time, various customs and rituals and seasonal activities in Huizhou have also strongly promoted the formation and development of Anhui cuisine. The heyday of Anhui cuisine was the period when hui merchants dominated China. To some extent, Huizhou merchants have made great contributions to the spread and development of Anhui cuisine.
=== Historic Huizhou and southern Anhui ===


== Characteristics ==
Hui cuisine's historical home is the mountainous Huizhou region. The landscape of hills, narrow valleys and a mild, rainy climate supplied varied plant and animal ingredients; local food traditions also developed alongside household customs, seasonal life and the movement of Huizhou merchants.<ref name="ich-hui" /> Today, many of the best-known Hui dishes are associated with Huangshan, She County, Jixi and other communities in southern Anhui. Wuyuan, also part of historic Huizhou, is now in Jiangxi.


Anhui cuisine is good at cooking, stewing and steaming, with heavy oil, heavy color and heavy fire. While fried dishes are less. First of all, It become outstanding because of local draw materials. Secondly, it makes good use of the heat. Thirdly, it is good at stewing and strikes a balance in the flavor. Fourth, pay attention to natural and eating regimen. Anhui cuisine inherits the tradition of the same origin of Chinese medicine and food. Keeping good health by eating food, which is a major feature of Anhui cuisine.
=== Hefei and the Jianghuai area ===


Hefei and nearby towns have specialties distinct from the Huizhou dishes most often used to represent Hui cuisine. Sanhe, a historic town in Feixi County, is associated with Sanhe rice dumplings and Sanhe shrimp paste; local descriptions also mention these among the area's traditional breakfast and food customs.<ref name="hefei-food">[https://www.hfyaohai.gov.cn/mlyh/yhgl/msmf/10909099.html Food Customs], Yaohai District Government, Hefei.</ref> Luzhou roast duck and Wushan imperial goose are among foods featured in official Anhui visitor guides.<ref name="mct-visitor">[https://www.mct.gov.cn/preview/special/9160/llxl/202009/t20200923_875332.htm Anhui cultural-tourism food guide], Ministry of Culture and Tourism.</ref>


== History ==
=== Huainan and the Huai River area ===


"Hui" is the abbreviation of Huizhou. "Anhui cuisine" gets its name from Huizhou. It prospers because of the rise of Huizhou merchants and weakens because of their decline. The prosperity of Huizhou merchants promoted the development of catering industry in their hometown, which not only raised the level of Anhui cuisine and made it a necessity for banquets and social gatherings, but also promoted Anhui cuisine restaurants all over the country.
Huainan is known for beef soup and tofu foods. The municipal government lists Huainan beef soup as a local specialty, while the city's agriculture bureau describes Bagongshan tofu as a product associated with the Huainan area.<ref name="huainan-soup">[https://www.huainan.gov.cn/zjhn/hntc/1259063166.html Huainan Beef Soup], Huainan Municipal Government.</ref><ref name="bagongshan-tofu">[https://nyncj.huainan.gov.cn/mycp/551759640.html Bagongshan Tofu], Huainan Municipal Agriculture and Rural Affairs Bureau.</ref> These examples help show why a page about all Anhui food should not treat every dish as a Huizhou recipe.


== Cooking skills ==
== Ingredients and cooking methods ==


There are more than 50 kinds of cooking techniques commonly used in Anhui cuisine in 20 categories, among which the most representative hui style features are sliding, stewed and fuming.
Traditional Hui cooking makes careful use of heat and is known for braising, stewing and steaming. Historical descriptions of the cuisine also emphasize oil, color and fire control: these refer to the flavoring and texture of particular regional cooking traditions, rather than a rule that every modern Hui dish must be oily or dark.<ref name="huangshan-techniques">[https://www.huangshan.gov.cn/zjhs/rwhz/hc/8294043.html Hui Cuisine Cooking Characteristics], Huangshan Municipal Government.</ref>


The historic Huizhou repertoire draws on mountain and valley produce and on methods that preserve ingredients for later use. Fermented mandarin fish and fermented tofu are two very different examples: one brings a pronounced aroma to freshwater fish, while the other transforms the texture of tofu. Bamboo shoots, cured foods and slow-cooked combinations also appear in local dishes.<ref name="ich-hui" /><ref name="huangshan-techniques" />


== Development ==
== Representative dishes and local foods ==


Hui merchants will set up a table of hometown dishes for business, social intercourse or friends' party to show their respect to the distinguished guests.
The table highlights foods tied to different parts of Anhui. It is a selection, not an exhaustive list: an Anhui provincial cultural-tourism selection reviewed signature dishes at provincial, city and county levels, reflecting the range of local foodways.<ref name="mct-dishes">[https://www.mct.gov.cn/whzx/qgwhxxlb/ah/202102/t20210208_921444.htm Results of the Anhui Food: 100 Cities, 1,000 Flavors Selection], Ministry of Culture and Tourism.</ref>
 
Huizhou merchants spread all over the world, so hui restaurant began to appear, promoting the development of Anhui cuisine system.
 
== Famous Food ==
* [[Stinky Mandarin Fish]] (臭鳜鱼) — Hui cuisine signature fermented mandarin fish


{| class="wikitable"
{| class="wikitable"
! Dish
! Local association
! Description
|-
|-
! English !! Traditional Chinese !! Simplified Chinese !! Pinyin !! Description
| [[Stinky Mandarin Fish]] (臭鳜鱼)
|-
| Historic Huizhou; Huangshan
| Bagongshan [[Stinky Tofu]] || 八公山臭豆腐 || 八公山臭豆腐 || bāgōngshān chòu dòufǔ || Also known as "four seasons tofu", is a traditional local snack in Huainan, Anhui.
| Freshwater mandarin fish is salted and aged to develop its characteristic aroma, then cooked as a savory dish. It is one of the best-known foods associated with Hui cooking.<ref name="stinky-fish">[https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/5ce9832c72c5409ca8875336796958db Ziyun Restaurant], China Time-honored Brand Digital Museum, Ministry of Commerce.</ref>
|-
|-
| Egg dumplings || 農家蛋餃 || 农家蛋饺 || nóngjiā dàn jiǎo || These dumplings, usually associated with rural cooking, use thin sheets of egg instead of flour for the wrapping. Egg dumplings traditionally use pork as a filling. In preparation, a ladle is lightly coated with oil and heated, well beaten eggs are spooned into the ladle and cooked until the mixture forms a dumpling wrapper. The pork filling is then spooned into the egg wrapping and the entire dumpling steamed. It is often served with soy sauce.
| Mao tofu (毛豆腐)
| Huizhou and Huangshan
| Tofu is fermented until a white growth forms on the surface, then commonly pan-fried or fried and seasoned.<ref name="mao-tofu">[https://www.huangshan.gov.cn/zwgk/public/6615714/11237125.html Huizhou Mao Tofu], Huangshan Municipal Government.</ref>
|-
|-
| Li Hongzhang [[Chop Suey]] || 李鴻章雜碎 || 李鸿章杂碎 || Lǐ Hóngzhāng zásuì || A popular dish named after Li Hongzhang a prominent Qing dynasty statesman from Anhui Province. The dish, a complex soup, is somewhat salty with a taste of sweetness. Many ingredients are used in the soup but the most common ones include fish, squid, bamboo, dry bean curd, chicken, ham and assorted vegetables.
| Huifu Yipin Pot (徽府一品锅)
| Huangshan and Huizhou
| A layered casserole of meats, tofu and other ingredients, slowly simmered; it is described locally as a winter favorite.<ref name="yipin-pot">[https://www.huangshan.gov.cn/site/tpl/4636?id=19735&type=food Huifu Yipin Pot], Huangshan Municipal Government, Culture and Tourism Bureau.</ref>
|-
|-
| Luzhou roast duck || 廬州烤鴨 || 庐州烤鸭 || Lúzhōu kǎoyā || A popular dish from Hefei which first gained recognition when it was offered as tribute to the imperial court. While not as well known internationally as Peking duck, Luzhou roast duck has won awards and distinction within China.
| Wenzheng Mountain bamboo shoots (问政山笋)
| She County
| A traditional Huizhou dish made by braising bamboo shoots from Wenzheng Mountain.<ref name="wenzheng">[https://www.huangshan.gov.cn/zwgk/public/6615714/11585776.html Wenzheng Mountain Bamboo Shoots], Huangshan Municipal Government.</ref>
|-
|-
| Potato cellophane noodles || 紅薯粉絲 || 红薯粉丝 || hóngshǔ fěnsī || Sweet potato starch vermicelli.
| Huainan beef soup (淮南牛肉汤)
| Huainan
| A local soup specialty whose cooking technique is also included in Huainan's intangible cultural heritage listings.<ref name="huainan-soup" /><ref name="huainan-ich">[https://wlj.huainan.gov.cn/public/118319856/1260564333.html Huainan Municipal Intangible Cultural Heritage List], Huainan Municipal Culture and Tourism Bureau.</ref>
|-
|-
| Sanhe shrimp paste || 三河蝦糊 || 三河虾糊 || sānhé xiāhú || A regional dish that originated in Sanhe, Feixi County, but can now be found in Hefei. The dish's main components are rice flour and a regional species of small white shrimp. The shrimp are stir fried with leeks and soy sauce, while the rice flour is soaked in water and later added to the shrimp. The dish is brown in colour and tastes pleasantly salty. It is eaten with a spoon.
| Bagongshan tofu (八公山豆腐)
| Huainan
| A regional tofu product associated with Huainan's long-running soybean and tofu culture.<ref name="bagongshan-tofu" />
|-
|-
| Steamed stone frog || 清蒸石蛙 || 清蒸石蛙 || Qīngzhēng shí wā || The dish has been proven to be rich in protein and other nutrients.
| Sanhe rice dumplings and shrimp paste (三河米饺、三河虾糊)
| Sanhe, Feixi County
| Two local foods named in accounts of traditional Sanhe food customs.<ref name="hefei-food" />
|-
|-
| Wushan imperial goose || 吳山貢鵝 || 吴山贡鹅 || wúshān gòng'é || The history of Wushan imperial goose dates back to the Tang dynasty. The dish is lightly coloured and has a fragrant and salty taste.
| Li Hongzhang chop suey (李鸿章大杂烩)
| Anhui
| A mixed-ingredient dish included in Anhui's cultural-tourism selection of signature foods. Stories linking dishes to historical figures are part of food lore and should not be treated as verified authorship without historical evidence.<ref name="mct-dishes" />
|-
|-
| Luzhou roast duck (庐州烤鸭) and Wushan imperial goose (吴山贡鹅)
| Hefei area
| Roast duck and goose specialties featured in an official Anhui visitor food guide.<ref name="mct-visitor" />
|}
|}


== History and recognition ==
Hui cuisine's development is closely connected with the history of Huizhou merchants. As merchants travelled for business, they carried local tastes with them and helped Hui-style restaurants and dishes reach wider markets. The national intangible heritage record describes Hui cuisine as part of Huizhou culture and Chinese food culture, and records its protection and transmission in present-day Anhui.<ref name="ich-hui" />


For further reading, see the English Wikipedia overview.<ref name="wp">[https://en.wikipedia.org/wiki/Anhui_cuisine English Wikipedia]</ref>
The 2021 national listing recognizes ''Hui cuisine cooking techniques'' as a traditional craft. It is a recognition of the culinary practice and its cultural setting; it does not mean that every dish in Anhui belongs to one single cuisine or follows one fixed recipe.<ref name="ich-hui" />


== See also ==
== See also ==
* [[Chinese Food Map]]
* [[Stinky Mandarin Fish]]
* [[Stinky Mandarin Fish]]
* [[Stinky Tofu]]
* [[Stinky Tofu]]
* [[Chop Suey]]
* [[Henan Food]]
* [[Henan Food]]
* [[Hubei Food]]
* [[Hubei Food]]
Line 77: Line 124:
* [[Jiangxi Food]]
* [[Jiangxi Food]]
* [[Zhejiang Food]]
* [[Zhejiang Food]]
* [[Chinese Food Map]]
* [[Chinese Snack]]


== References ==
== References ==


{{reflist}}
{{reflist}}

Revision as of 19:14, 25 September 2026


Anhui Food
安徽美食
Ānhuī měishí
Anhui Food.jpg
Anhui regional food
Level Province
Parent area China
Capital / seat Hefei
Cuisine Hui cuisine (徽菜) and other local traditions
Last verified 2026-09-25
Foods
Representative dishes Stinky Mandarin Fish, Li Hongzhang chop suey, Stinky Tofu
Recognition
Intangible heritage Hui cuisine cooking techniques (national intangible cultural heritage, 2021)[1]
Places
Related places Henan Food, Hubei Food, Jiangsu Food, Jiangxi Food, Zhejiang Food
More
Foods
Representative dishesStinky Mandarin Fish, Li Hongzhang chop suey, Stinky Tofu
Recognition
Intangible heritageHui cuisine cooking techniques (national intangible cultural heritage, 2021)[1]
Places
Related placesHenan Food, Hubei Food, Jiangsu Food, Jiangxi Food, Zhejiang Food

Anhui Food covers the varied food traditions of Anhui Province, including Hui cuisine (徽菜), the region's best-known named culinary tradition. The terms Anhui food and Hui cuisine overlap, but are not exact synonyms: Hui cuisine developed in historic Huizhou, a six-county area that today lies across southern Anhui and Wuyuan County in Jiangxi.[1]

Hui cuisine is commonly counted among China's Eight Great Cuisines, and its cooking techniques were added to China's national intangible cultural heritage list in 2021.[2][1] Anhui's food map is broader than Hui cuisine alone: local specialties from places such as Hefei, Sanhe and Huainan have their own ingredients and foodways.

Regional food traditions
How Anhui's local foodways differ
Historic Huizhou
Hui cuisine and Huangshan specialties
Hefei and Sanhe
Foods from central Anhui
Huainan
Soup, tofu and Huai River foods
Ingredients and cooking
Local produce, preservation and heat
Representative dishes
Well-known Anhui specialties
History and heritage
Trade, tradition and safeguarding
Chinese Food Map
Explore food across China

Regional food traditions

Anhui stretches from the Huai River plain in the north to the Yangtze basin and the mountain country of the south. The names below are a practical guide to local food traditions, not a claim that every town belongs to one rigid culinary school.

Historic Huizhou and southern Anhui

Hui cuisine's historical home is the mountainous Huizhou region. The landscape of hills, narrow valleys and a mild, rainy climate supplied varied plant and animal ingredients; local food traditions also developed alongside household customs, seasonal life and the movement of Huizhou merchants.[1] Today, many of the best-known Hui dishes are associated with Huangshan, She County, Jixi and other communities in southern Anhui. Wuyuan, also part of historic Huizhou, is now in Jiangxi.

Hefei and the Jianghuai area

Hefei and nearby towns have specialties distinct from the Huizhou dishes most often used to represent Hui cuisine. Sanhe, a historic town in Feixi County, is associated with Sanhe rice dumplings and Sanhe shrimp paste; local descriptions also mention these among the area's traditional breakfast and food customs.[3] Luzhou roast duck and Wushan imperial goose are among foods featured in official Anhui visitor guides.[4]

Huainan and the Huai River area

Huainan is known for beef soup and tofu foods. The municipal government lists Huainan beef soup as a local specialty, while the city's agriculture bureau describes Bagongshan tofu as a product associated with the Huainan area.[5][6] These examples help show why a page about all Anhui food should not treat every dish as a Huizhou recipe.

Ingredients and cooking methods

Traditional Hui cooking makes careful use of heat and is known for braising, stewing and steaming. Historical descriptions of the cuisine also emphasize oil, color and fire control: these refer to the flavoring and texture of particular regional cooking traditions, rather than a rule that every modern Hui dish must be oily or dark.[7]

The historic Huizhou repertoire draws on mountain and valley produce and on methods that preserve ingredients for later use. Fermented mandarin fish and fermented tofu are two very different examples: one brings a pronounced aroma to freshwater fish, while the other transforms the texture of tofu. Bamboo shoots, cured foods and slow-cooked combinations also appear in local dishes.[1][7]

Representative dishes and local foods

The table highlights foods tied to different parts of Anhui. It is a selection, not an exhaustive list: an Anhui provincial cultural-tourism selection reviewed signature dishes at provincial, city and county levels, reflecting the range of local foodways.[8]

Dish Local association Description
Stinky Mandarin Fish (臭鳜鱼) Historic Huizhou; Huangshan Freshwater mandarin fish is salted and aged to develop its characteristic aroma, then cooked as a savory dish. It is one of the best-known foods associated with Hui cooking.[9]
Mao tofu (毛豆腐) Huizhou and Huangshan Tofu is fermented until a white growth forms on the surface, then commonly pan-fried or fried and seasoned.[10]
Huifu Yipin Pot (徽府一品锅) Huangshan and Huizhou A layered casserole of meats, tofu and other ingredients, slowly simmered; it is described locally as a winter favorite.[11]
Wenzheng Mountain bamboo shoots (问政山笋) She County A traditional Huizhou dish made by braising bamboo shoots from Wenzheng Mountain.[12]
Huainan beef soup (淮南牛肉汤) Huainan A local soup specialty whose cooking technique is also included in Huainan's intangible cultural heritage listings.[5][13]
Bagongshan tofu (八公山豆腐) Huainan A regional tofu product associated with Huainan's long-running soybean and tofu culture.[6]
Sanhe rice dumplings and shrimp paste (三河米饺、三河虾糊) Sanhe, Feixi County Two local foods named in accounts of traditional Sanhe food customs.[3]
Li Hongzhang chop suey (李鸿章大杂烩) Anhui A mixed-ingredient dish included in Anhui's cultural-tourism selection of signature foods. Stories linking dishes to historical figures are part of food lore and should not be treated as verified authorship without historical evidence.[8]
Luzhou roast duck (庐州烤鸭) and Wushan imperial goose (吴山贡鹅) Hefei area Roast duck and goose specialties featured in an official Anhui visitor food guide.[4]

History and recognition

Hui cuisine's development is closely connected with the history of Huizhou merchants. As merchants travelled for business, they carried local tastes with them and helped Hui-style restaurants and dishes reach wider markets. The national intangible heritage record describes Hui cuisine as part of Huizhou culture and Chinese food culture, and records its protection and transmission in present-day Anhui.[1]

The 2021 national listing recognizes Hui cuisine cooking techniques as a traditional craft. It is a recognition of the culinary practice and its cultural setting; it does not mean that every dish in Anhui belongs to one single cuisine or follows one fixed recipe.[1]

See also

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 Hui Cuisine Cooking Techniques, China Intangible Cultural Heritage Digital Museum.
  2. ↑ Third China (Huangshan) Hui Cuisine Food Carnival and Industry Development Conference, Huangshan Municipal Government.
  3. ↑ 3.0 3.1 Food Customs, Yaohai District Government, Hefei.
  4. ↑ 4.0 4.1 Anhui cultural-tourism food guide, Ministry of Culture and Tourism.
  5. ↑ 5.0 5.1 Huainan Beef Soup, Huainan Municipal Government.
  6. ↑ 6.0 6.1 Bagongshan Tofu, Huainan Municipal Agriculture and Rural Affairs Bureau.
  7. ↑ 7.0 7.1 Hui Cuisine Cooking Characteristics, Huangshan Municipal Government.
  8. ↑ 8.0 8.1 Results of the Anhui Food: 100 Cities, 1,000 Flavors Selection, Ministry of Culture and Tourism.
  9. ↑ Ziyun Restaurant, China Time-honored Brand Digital Museum, Ministry of Commerce.
  10. ↑ Huizhou Mao Tofu, Huangshan Municipal Government.
  11. ↑ Huifu Yipin Pot, Huangshan Municipal Government, Culture and Tourism Bureau.
  12. ↑ Wenzheng Mountain Bamboo Shoots, Huangshan Municipal Government.
  13. ↑ Huainan Municipal Intangible Cultural Heritage List, Huainan Municipal Culture and Tourism Bureau.
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