Huizhou cuisine is one of the eight major cuisines in China. It is known for its taste of wild mushrooms and has a good reputation at home and abroad. Huipai cuisine is also very distinctive, that is, "concentrated oil red sauce is heavy firework." Huizhou cuisine is good at cooking, stewing, steaming and steaming. Mao Tofu is also called mildew tofu. The traditional Han dishes in Huizhou area are a kind of mildew with a long white hair. The traditional cooking method is to put the tofu in a pan and fry until both sides are yellow, then add the seasoning to burn, and the aroma is spilled and coated with a hot sauce. Commonly known as pickled fresh fish, the so-called "picking fresh" is the meaning of stinky in Huizhou dialect. The reason why huizhou cuisine is famous at home and abroad is that it is respected by diners. There are three main aspects: First, the biggest feature of Anhui cuisine is that it is famous for cooking and wild game. Second is the emphasis on color, fragrance, taste, shape, serving and soup brine three. The emblem has its own unique style, that is, three characteristics that people often say: heavy oil, heavy color Heavy fire work. This is the best restaurant in the environment of Liyang in the lane, with the most beautiful river view, and the garden is awesome. Sitting in the European-style box, eating the most authentic Huizhou cuisine, there is also a taste.