Also known as Huai King Fish or Hui King Fish, this species only inhabits dozens of miles of river waters around Xiashankou in Fengtai County. Its meat is luxuriously tender and exceptionally fresh, reputed to taste better than Songjiang perch, making it a premium freshwater delicacy.

Legend records that Liu An, King of Huainan during the Western Han Dynasty, was utterly fond of this fish. At a grand banquet for ministers, the chef mixed other fish into the dish to stretch portions, which Liu An spotted at once. He flew into a rage, declaring: “I cannot live a single day without King Fish!” This speaks volumes about how highly he prized the fish. Later, the recipe spread among common folk in Bengbu and Hefei. Simmered in chicken broth until the soup turns milky white, the dish features silky tender fish meat and a smooth, savory broth, ranking as an unparalleled masterpiece of Anhui Cuisine.

Also named Fengyang Stuffed Tofu, it was once an imperial dish for Zhu Yuanzhang, the founding Emperor of the Ming Dynasty (reign title Hongwu), and remains a classic traditional Huaihe regional dish.

Legend: In his impoverished childhood, Zhu Yuanzhang survived by begging. Once in Fengyang City, he received a piece of stuffed tofu and found it incredibly delicious, returning often to beg for more. After ascending the throne, he constantly craved this hometown specialty. He summoned the original Fengyang chef to the palace as an imperial cook to prepare the tofu for state banquets, which won universal praise from guests.

Round tofu slices are stuffed with a blended paste of chicken breast, lean pork and shrimp meat, then deep-fried into golden plump fritters. Finally, they are glazed with sweet-and-sour sauce. The dish delivers crisp, tender meat with a distinctive sweet-sour refreshing taste. It has remained world-famous and passed down through generations, all thanks to Emperor Zhu.

A time-honored specialty of northern Anhui. Shrimp paste is first steamed to set its shape, coated in crisp batter, sprinkled with sesame seeds and deep-fried. It takes its name from its resemblance to the pipa lute — especially the curved shrimp tail mimicking the instrument’s neck. The outer layer is crisp, while the shrimp filling is smooth and juicy. For richer flavor, pair it with Sichuan pepper salt or sweet bean sauce.