Back to Anhui, Anhui cuisine is indispensable. Chizhou belongs to Weinan, and the cuisine also belongs to Anhui cuisine. Dinner we dine at Jiuhua Center Hotel. Today's Anhui cuisine is not just skunk squid, hairy tofu, traditional practices, different ingredients, but also can spark different sparks on the tip of the tongue, such as a stinky red-smelling squid with a stench... Hu Shi Yipin Pot, a unique dish in southern Anhui. A cauldron, with a diameter of two or three feet, comes up hot, and it is still boiling. A layer of chicken, a layer of duck, a layer of meat, a layer of oil tofu, decorated with some egg dumplings, as well as radishes, greens, tastes very good. Braised red croaker, a traditional Chinese cabbage innovation, the traditional practice of replacing the common squid with small yellow croaker, picking up small yellow croaker with light salt water in a simmer of about 25 degrees for six or seven days, the fish will smell like a stinky fish. Non-smelling smell, scale is not off, quality is unchanged. It is a veritable smell of smell, eating incense, fleshy and mellow, fresh and fragrant, unique flavor. Stone ear scrambled eggs, stone ear is a local fungus growing in the cracks of the stone, similar to the presence of fungus, but the taste is more fragrant than the fungus. Stone ear scrambled eggs, simple practice, but exceptionally delicious.