Bagong Mountain in Huainan is the birthplace of tofu. The clear, sweet spring water of Bagong Mountain flows endlessly all year round. Coupled with the superb tofu-making skills passed down through generations by local villagers around the origin of tofu, Bagong Mountain tofu boasts unique characteristics and has remained popular for thousands of years. Its distinctive merits are as follows: First, it delivers an exceptionally smooth, tender texture and abundant nutrients. Second, it is as fine as congealed fat, pure white as jade, fresh and soft. Third, it stays intact when shaken in the palm and will not crumble or sink even after long simmering in soup. It carries a delicate yet delicious mild flavor that refreshes the palate and stimulates saliva secretion, suitable for cooking with meat or vegetables. It was once presented as a royal tribute in ancient times. Today, the Tofu Feast made with authentic Bagong Mountain tofu has become an exclusive premium banquet unique to Huainan.

Also known as Luojian Bean Slices, Coin Cakes or Mini Bean Cakes, they are mainly produced in the Luohe and Shangyao areas. Cooking Method: Mix mung bean flour and wheat flour with water to make a thin batter, then spread and bake the batter on a flat pan into coin-sized thin cakes. They can be stir-fried, deep-fried, braised or coated in batter for frying. Local variations include tender stir-fried bean cakes, fragrant deep-fried bean cakes, spicy-savory special flavor bean cakes and batter-coated bean cakes, all ideal dishes for daily meals. Historical Legend: During the Daoguang reign of the Qing Dynasty, the great bay of ancient Luojian (now Luohe) suffered successive years of famine. The Prefect of Shouzhou appointed a man surnamed Zheng as the local magistrate. He served the people diligently, governed the region effectively, encouraged villagers to farm and trade, and proposed making bean cakes as a commodity. The treat soon prevailed across the Luohe area and its fame spread far and wide.

Huainan lies on the south bank of the Huai River, featuring four distinct seasons and abundant natural resources. Cattle and sheep are raised widely here, and the Gugou neighborhood is home to many Hui people who have a great fondness for beef. Locals possess unique techniques for processing beef. Beef soup is a staple breakfast dish beloved by Huai River residents, popular across the Yangtze-Huaihe region and recognized as an iconic local snack with an unforgettable taste.

A local saying goes: "Huainan coal sells well nationwide; Bagong Mountain tofu tops all under heaven!" Located in northern Anhui, Huainan has long been famous for its "one black, one white" treasures. The "black" refers to coal, and the "white" stands for tender, silky tofu.

Huainan tofu is made by soaking high-quality soybeans from the Huai River basin in the pure, sweet ancient spring water of Bagong Mountain, using age-old exquisite craftsmanship handed down from the birthplace of tofu. The finished tofu is smooth, soft and nutrient-rich, fine as congealed fat and white as jade. Most remarkably, it holds its shape when shaken in hand and never breaks or sinks after prolonged boiling in soup.

Huainan tofu dishes represent a distinctive local cuisine that perfectly integrates nutritional science, herbal dietary principles and ancient myths. With a delicate texture and rich flavor, they stand out as a wonderful gem among Chinese delicacies. As an important branch of Anhui cuisine, Huainan tofu dishes once contributed greatly to the glory of Anhui culinary culture and continue to inject new vitality into its innovation and development. As the cradle of tofu, Huainan boasts countless classic tofu dishes. In recent years, professional chefs have created hundreds of varied tofu recipes. These dishes feature exquisite presentation, appealing appearances, wonderful aromas and unique historical stories behind each one.

Xiaji Dough Balls, also called Zhuangzi Dough Balls, Tribute Balls, White Balls or Renzi, rank among the "Three Huai River Bean Delicacies". Ingredients: Wheat flour, bean powder, streaky pork, eggs and starch. Seasonings: Appropriate amounts of green onion, ginger, salt, monosodium glutamate and five-spice powder. Features: Moderately salty and fresh, mellow and refreshing, favored by people from both northern and southern China. Legends: Many folk tales surround Xiaji Dough Balls, which originated in ancient Shouzhou. One story tells that they were once offered as imperial tributes to thank the emperor for rescuing locals from severe famine and hardship. Another legend recounts that the philosopher Zhuangzi once traveled through Shouchun, overcome with hunger and thirst. He sought shelter with an elderly woman, who treated him to local Renzi dough balls. Zhuangzi praised the food highly and expressed deep gratitude, and the snack has been passed down ever since.