Bengbu Cuisine

Bengbu’s cuisine falls under the Huaihe Flavor, one of the three major styles of Anhui Cuisine (the other two are Southern Anhui Flavor and Rivershore Flavor). Represented by dishes from Bengbu, Suxian, Fuyang and surrounding areas, Huaihe Flavor prevails across central and northern Anhui Province.

Dishes of Huaihe Flavor strike a balance of saltiness and spiciness, with rich, hearty broths. Coriander and chili peppers are widely used for color and seasoning. The style is defined by rustic simplicity, crisp textures, savory umami and a refreshing finish. Chefs excel at braising, deep-frying and quick flash-frying. Signature dishes include Cream Braised King Fish, Emperor Hongwu Tofu, Crispy Fried Pipa Prawns, Lamb-Stuffed Fish, Clams Holding Pearl Tofu and Crispy Deep-Fried Mutton.

Bengbu also boasts a wide array of well-known local snacks, mainly clustered around Hongtu Shopping Mall in Hongye Second Village, Huaihe Cinema, Jiuzhou Mansion, Diaoyutai and Zhanggongshan Market. They feature unique flavors and abundant varieties, with stir-fried lotus root starch noodles, fried river snails, lamb skewers and spicy hot pot being the most popular picks.

No mention of Bengbu food is complete without the province-famous Crayfish Street. A distinctive food block exclusive to Bengbu, the whole street centers on freshwater crayfish. Diners handpick live crayfish on-site, and vendors deep-fry them with secret house sauces. The crayfish here deliver a bold spicy umami taste with tender meat; high-heat deep-frying locks in rich aroma for an unforgettable delicacy.