The journey to Huangshan is a pilgrimage for the senses. While the iconic granite peaks and swirling sea of clouds captivate the eyes, another profound experience lies in the valleys below: the deep, soulful flavors of Huizhou cuisine, the cornerstone of Anhui food. This culinary tradition, born from the mountainous Huizhou region, is one of China’s Eight Great Cuisines, yet it remains a hidden gem for many travelers. It’s a cuisine of preservation and patience, where wild herbs, bamboo shoots, mushrooms, and tea leaves are transformed through slow-braising, stewing, and steaming into complex, earthy, and profoundly satisfying dishes. To dine authentically here is to understand the history and landscape of Huangshan itself. Forget fancy interiors; the best meals are often found in humble establishments where the aroma of fermented sauces has seeped into the walls. This guide will lead you to ten exceptional restaurants, from Tunxi’s bustling Old Street to the foothills of the Yellow Mountains, where you can embark on your own unforgettable gastronomic ascent.
Before we explore the restaurants, let’s decode the flavors. Anhui cuisine is not about explosive spice or sharp sweetness. It’s a subtle, umami-rich symphony.
Your culinary adventure is incomplete without these classics. Hongshao Rou (Braised Pork Belly) is the undisputed king, featuring thick, glistening cubes of pork slow-cooked in soy sauce, caramelized sugar, and rice wine until impossibly tender. Li Hongzhang Stew is a legendary creation— a rich, thick potage of chicken, ham, bamboo shoots, and various other delicacies, created for a visiting dignitary. Stinky Mandarin Fish is a famous adventure for the brave; the fish is fermented for days, developing a pungent aroma that gives way to a uniquely savory, tender flesh when steamed. Mao Doufu is not your average tofu; this fermented version from Huangshan has a distinctive fuzzy coating and a deep, cheese-like flavor, often stir-fried with chilies. Finally, seek out seasonal treasures like Bamboo Shoots, which are celebrated in spring for their crisp, sweet freshness, simply stir-fried or stewed.
The magic stems from the land. The pristine forests yield Xianggu (shiitake) and other wild mushrooms that impart deep, woodsy notes. Huangshan Maofeng tea isn’t just for drinking; it’s used to smoke ducks and chickens, infusing them with a delicate, smoky fragrance. The humid climate is perfect for fermenting and curing, leading to those iconic preserved meats and unique fermented items. Every bite tells a story of mountain survival and ingenuity.
Here are the establishments where these ancient flavors are kept alive and celebrated.
Nestled in the heart of Tunxi’s ancient trading street, this multi-story restaurant is an institution. The atmosphere is perpetually lively, filled with the chatter of locals and tourists alike. Their Hongshao Rou is considered a benchmark—perfectly balanced, not too sweet, with melt-in-your-mouth fat. Their presentation of Stinky Mandarin Fish is both dramatic and delicious, making it a perfect introduction for newcomers. Be sure to try their Steamed Preserved Ham with Huangshan Maofeng Tea, a masterpiece of local ingredients.
Located at the gateway to the Yellow Mountains scenic area in Tangkou, this is the strategic stop for a pre- or post-hike feast. The restaurant is spacious, often filled with hiking groups, and the service is efficient. Their strength lies in hearty, energy-restoring dishes. Their Li Hongzhang Stew is a massive, shareable portion, packed with goodness. Their Stone Frog with Chili is a local mountain delicacy, offering tender, flavorful meat. It’s the ideal place to refuel after descending from the peaks.
For those seeking a more rustic, family-kitchen feel, this spot is a treasure. Don’t be fooled by the simple decor; the wok fire here burns with authenticity. The chefs excel at quick-fire stir-fries that highlight the natural taste of local vegetables and wild herbs. Their Stir-fried Wild Bamboo Shoots in season are unforgettable—crisp, sweet, and pure. Their version of Mao Doufu is particularly pungent and satisfying, fried with plenty of garlic and local chilies.
This restaurant carries the weight of history in its name, evoking classic Huizhou culinary traditions. It offers a slightly more refined dining environment while staying true to its roots. Their menu is an encyclopedia of Anhui cuisine. They perform the classic Tea-Smoked Duck with finesse, the skin crisp and the flesh imbued with the gentle scent of Maofeng tea leaves. Their Braised Mandarin Fish with Fermented Glutinous Rice is a less pungent but equally flavorful alternative to the stinky version.
Venture a little off the beaten path for this authentic experience. The name says it all—this is earthy, home-style cooking. The ingredients are sourced directly from surrounding villages. You might find dishes rarely seen on standard tourist menus, like various preparations of fern roots, wild aster, or braised river snails. The Clay Pot Casserole Chicken, slow-cooked for hours, is a soul-warming revelation. This is dining as the locals have done for generations.
Dining in a UNESCO World Heritage site is an experience in itself. Located near the iconic Moon Pond, this restaurant offers stunning views of Hongcun’s ancient Hui-style architecture. While you pay a slight premium for the location, the quality of food remains high. Their Braised Pork with Dried Bamboo Shoot is a classic combination where the pork’s richness is cut by the chewiness of the shoots. Enjoying a meal here as the ancient village lights reflect on the water is a magical fusion of cultural and culinary tourism.
Specializing in the famous Mao Doufu, this restaurant is a must-visit for fermentation enthusiasts. They have elevated this humble ingredient into an art form, offering it in a dozen different preparations: deep-fried, braised, steamed with minced pork, or stir-fried with pickled vegetables. Their Fermented Bean Curd Sheet Roll is another innovative dish, showcasing the versatility of local bean products. The atmosphere is unpretentious and focused purely on the food.
A favorite among discerning foodies, this restaurant prides itself on meticulous preparation and presentation. They focus on bringing out the original, clean flavors of top-tier local ingredients. Their Clear Steamed Fresh Bamboo Shoots (in season) are a lesson in simplicity. Their Steamed Fresh Fish from Xin’an River is light, delicate, and topped with shredded ham and mushrooms. It’s a perfect choice for a refined, less oily Anhui meal.
Another gem on Tunxi Old Street, this restaurant is housed in a beautifully restored traditional building with a charming courtyard. It offers a more tranquil dining atmosphere. They are known for their exquisite Huizhou-style Smoked Preserved Dishes, a platter featuring tea-smoked goose, pork, and fish. Their Wenzheng Mountain Bamboo Shoots is a famous local dish named after a Tang Dynasty poet, featuring tender shoots in a rich, savory broth.
For those staying on the mountain summit itself, options are limited but iconic. The dining halls in the top hotels, like the Beihai Hotel or Xihai Hotel, offer set menus featuring Anhui specialties. While prices are higher due to the incredible logistics of getting every ingredient up the mountain, the experience of enjoying a hot, hearty plate of braised pork or a warming stew after a day of hiking in the clouds is absolutely priceless and uniquely Huangshan. It’s culinary satisfaction framed by one of the world’s most breathtaking backdrops.
To make the most of your food journey, keep these tips in mind. Embrace the seasons—spring for bamboo shoots, autumn for mushrooms. Don’t shy away from the fermented and “stinky” dishes; they are the heart of the cuisine. Be prepared for shared dining; dishes are meant to be placed in the center of the table for everyone to enjoy. When in doubt, point at what looks good on another table or trust the server’s recommendation. Finally, pair your meal with a local Huizhou rice wine or a light Huangshan Maofeng tea to cleanse the palate. Your trek through Huangshan’s majestic peaks will be memorable, but the flavors you discover in its restaurants will linger on your palate just as long, offering a delicious, tangible connection to the soul of this ancient region.
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Author: Huangshan Travel
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