Food in Hefei

Luzhou Roast Duck

The Luzhou Roast Duck originally was served to the royal court as the imperial dish. Until the period of Ming Dynasty (1368 - 1644) this cuisine could be found being cooked by local families. You will be attracted by the Duck's golden yellow shininess, crisp skin and tender meat. Compared to Beijing Roast Duck, it has moderate fat and salt, rich taste, and plentiful nutrients. The aroma is heavy, the skin is soft and meat is delicate, salty ,thin and fatty. The flavor is fresh and beautiful thus resulting in its  popularity .

Lord Bao Fish

Lord Bao Fish is another well-known dish. This fish was originally found in a moat called Lord Bao River; hence it got the name Lord Bao Fish. This cuisine is a traditional cold dish - tender meat and dark reddish crisp skin. The bone is soft and meat is delicate. 

 Caocao Chicken also called 'Xiaoyao Chicken' was said to have been liked by the Wei Emperor Caocao during the period of Three Kingdoms (220 - 420). The chicken is made with medicinal herbs, thus is good for health. The color is rosy, the aroma is heavy, and the skin is oil bright .

Li Hongzhang Hodgepodge Cuisine

The last specialty dish called Li Hongzhang Hodgepodge Cuisine is also very delicious. It is said that this dish was an invention of the Li Hongzhang's cook once when Li Hongzhang (a minister of Qing Dynasty who was in charge of foreign affairs) treated some American guests. The raw materials in this cuisine include holothurian (sea cucumber), sleeve-fish, chicken, ham, pig liver and spinach which are all braised with chicken soup, thus it smells fragrant and tastes delicious.