We were in Huangshan from Dec.10 to Dec. 13, 2008 and we felt lucky to have booked your company’s services through the help of Ms. Mary ma who was very resourceful and managed to ensure that we had the exciting tour we expected.
We took a private tour of Mount Huangshan for two days with Bill Wang, who was our local guide. He was a wonderful guide, very polite and courteous as well as knowledgeable about all the fantastic mountain. Our driver was also very nice, a very safe driver and we were very comfortable in the van. Thank you to all! We shall use your company’s services again. And of course, we will recommend your excellent service to our friends.
With best regards
Donna Wakeling
USA
The flavor of cuisines in Huangshan features strong Hui taste, which has a history of more than a hundred years. Hui, is one of the eight major cuisines of China. Unlike other cuisines, Hui features wild game. Cooking methods is characterized braising in soy sauce, stewing and steaming. Originating in Shexian County, Huangshan City, Hui Cuisine is strict about choosing materials, and making sure of freshness and tenderness
Local Cuisines Drunk Crab, Tunxi Drunk Crab, the traditional cuisine of Huangshan, packed by crock has been a popular gift for relatives and friends. The best time to choose crab is in autumn to make sure its fresh and fat. The crab is pickled with wine and other seasonings such as salt, garlic, candy, etc and airproofed into a crock for about one week. The appearance is a little yellow, with full-bodied wine.
Lotus Cake
A kind of cake made of sticky rice flour in the shape of slice. Deep fried and mixed with white sugar. The process requires high technique, so only a few factories could make the production. Lotus Cake is used to serve the honored guest.
Mandarin Fish (Chou Guiyu)
Pickled Fresh Fish is a special taste of Huangshan. Its smell is just like the stinky tofu, with olid smell but delicious taste. The fish is easy to peel from the bone. Blocks of meat is features richness and fullness of flavor.
Huizhou Odorous Bean Curd
Odorous bean curd is a tough bean curd following fermenting, the surface of which is a layer of 'hair'. It is fried, braised in soy sauce, steamed and baked. Every style has its own features.
Fuling Rose Pastry
Fuling Rose Pastry, originated from Fuling Village of Jixi County, got its name for the rose flower inside the cake sends out fragrance.
The pastry is made of white sugar, sesame, powder and malt sugar as main ingredients, and rose flower, berries as accessories.
Fuliji Roast Chicken Fuliji Roast Chicken, renowned both at home and abroad, originates from Fuli town 30 miles north to Suzhou City. It has a history of more than 80 years and is famed for its distinctive flavor.
It’s a fine art to cook the roast chicken. First we should choose the healthy and strong chicken and make them drink clean water before killing them. Then hang them up to dry, spread malt sugar on them and fry them in sesame oil. Last, stew them in soup stock for four to six hours with 13 kinds of spices like nutmeg, pepper, angelica, etc.
Shi'er and Shiji Stewed in Bamboo Tubes
Shiji is a kind of batrachia (frog or toad) living in mountain brooks. Shi'er is a kind of fungus. The shiji is cooked with a sauce of ham and shi’er in the bamboo tubes. It is quite refreshing and tastes fresh and tender.
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Drunk Crab, the traditional cuisine of Huangshan, packed by crock has been a popular gift for relatives and friends. The best time to choose crab is in autumn to make sure its fresh and fat. The crab is pickled with wine and other seasonings such as salt, garlic, candy, etc and airproofed into a crock for about one week. The appearance is a little yellow, with full-bodied wine.
Fuliji Roast Chicken, renowned both at home and abroad, originates from Fuli town 30 miles north to Suzhou City. It has a history of more than 80 years and is famed for its distinctive flavor.
It’s a fine art to cook the roast chicken. First we should choose the healthy and strong chicken and make them drink clean water before killing them. Then hang them up to dry, spread malt sugar on them and fry them in sesame oil. Last, stew them in soup stock for four to six hours with 13 kinds of spices like nutmeg, pepper, angelica, etc.
