Chuzhou lies in eastern Anhui Province. Its local cuisine bears the influence of the riverside style of Huizhou Cuisine, featuring a predominantly salty taste and frequent deep-frying cooking techniques. Bordering Nanjing, Chuzhou’s food also embodies the characteristics of Huaiyang Cuisine, adopting its classic cooking methods of stewing, braising, simmering and slow braising. It adheres to the culinary philosophy of "preserving the original flavor, respecting the natural properties of each ingredient, and crafting a unique taste for every dish". Chuzhou dishes place great emphasis on knife skills, delivering crisp and refreshing textures. Salty dishes carry a rich savory aroma, while sweet ones taste mellow and light without greasiness.

When sampling local delicacies in Chuzhou, do not miss traditional iconic snacks such as crisp memorial tablet pastries and Tianchang snow flake cakes. Inside Langya Mountain Scenic Area, Jixin Vegetarian Restaurant north of the Mahavira Hall of Langya Temple serves distinctive vegetarian feasts. Chuzhou Langya crisp candy boasts a fine, smooth texture with a sweet, crumbly taste. Fengyang is another unmissable destination. In the hometown of Emperor Zhu Yuanzhang, tasting Fengyang stuffed tofu while enjoying the Fengyang Flower Drum show offers an extraordinary sensory experience.

Tender tofu is sliced and stuffed with minced pork and chopped shrimp. The stuffed tofu pieces are coated in egg batter and deep-fried until golden yellow, then thickened with sweet and sour sauce. It features a creamy golden hue, crispy exterior and soft tender interior, balanced with pleasant sweet and sour flavors.

Two renowned varieties are Tongcheng rice cake and Longgang rice cake. Production process: Glutinous rice is stir-fried and ground into powder, then aged for two months. The rice powder is mixed with lard, sugar and water in precise proportions before being fully steamed, requiring meticulous heat control. Features: Snow-white as winter snow, sweet, fluffy, pliable and melting instantly on the tongue.

Also simply called Mei Fish, it is a specialty caught in the Chi River stretch from Chihe Town of Dingyuan County to Meishi Township of Fengyang County. Meishi sits at the junction of Dingyuan, Fengyang and Jiashan Counties, named after its long-standing traditional market. It is famous for the "Three Mei" elements: the Mei clan, Mei River and Mei Fish. Mei Fish ranges from several inches to a foot long, with bright crystal eyes, small flat heads and pale tender flesh. Those caught during the yellow plum rain season secrete milk-like liquid under their scales, resulting in incomparably delicious meat. Legend records Mei Fish was offered as an imperial tribute in the Ming Dynasty.

In ancient times, court ministers held a rectangular wooden memorial tablet (hu) during imperial audiences to jot down important affairs, functioning much like modern notepads. This pastry gets its name from its similar shape and irresistibly crisp, fragrant taste. Main raw materials: wheat flour, toasted sesame seeds Famous origin: Machang Town, Quanjiao County Features: Exquisite flavor, best enjoyed alongside tea Historical anecdote: In the early Ming Dynasty, Emperor Zhu Yuanzhang relieved his founding generals of military power. The pastry’s inventor, Yue Shaofeng from Quanjiao, then Minister of War, created this crisp pastry to demonstrate unwavering loyalty to the emperor and seek safe retirement. The emperor granted his request to return home, allowing him to live out his days in peace. The pastry has remained popular ever since.

Chihe Snow Flake Cake of Dingyuan County has a long history. It was first made by a Zhang family at the ancient Taiping Bridge. When Emperor Qianlong toured the Jiangnan region in the Qing Dynasty, this cake was presented as an imperial tribute, bringing it widespread fame. Translucent slices earn it the alias "cloud slice cake", while its melt-in-mouth texture lends it the name "snow flake cake". Handcrafted following traditional techniques, it uses premium glutinous rice, fine grains and stone-ground sesame oil as core ingredients.

A local specialty dating back to the Northern Song Dynasty. Langya crisp candy features uniform wafer-thin slices with distinct spiral layered cross-sections and an off-white color. It melts softly in the mouth with an ultra-fine, impurity-free texture, rich nutrients and a delightful mild sweetness suitable for people of all ages.