Dinner was settled in the Shilin Hotel. It also allowed us to experience the Huizhou cuisine on the tip of the tongue. Whether it is a front dish, a hot dish or a soup made from soup, every pass is unforgettable. Pick a few things I like. , share it. Three pastes, duck wings and duck claws are very good, the halogen is just right, but also very chewy. Okra, this dish is not very common for the northerners, slightly seasoned, retaining the okra itself is juicy and juicy, smooth and not greasy, has a unique flavor, friends who have not eaten can try. Braised chicken is also a dish with high requirements for ingredients. Chicken must be a chicken, and the taste is delicious. Chestnuts must also be fragrant, with the flavor of the chicken, do not have a flavor. It is also a dish, good for the body. Shrimp fried cucumber, in a lot of salty fresh oil in the emblem, accompanied by such a refreshing dish, very greasy. Steamed ham, this may be the kind of ham we saw in Hongcun hanging on the wall. Many places in China are rich in ham, but in fact, all products have their own characteristics. The taste of fermentation in time is worth trying. Green pepper fried beans, this is a dish I like very much, very characteristic of Anhui cuisine, although it looks more homely. After the fire was fired, the scent of the green pepper was preserved, and the dried bean curd was very tasty.