Chinese cuisine flavored by trade

The Anhui Fare Festival in Beijing offers diners not only a myriad of authentic dishes from Anhui province, but also a chance to experience the local culture. [Photo Provided to China Daily]

After the fish was marinated in the casks for a few days it gradually developed a chewy texture and its distinct powerful aroma.

Among Chinese foodies, there is a belief that the smelly mandarin fish has magic powers.

So, if you like it the first time you eat it, they say you will like it always and will miss it from time to time.

Of course, some people cannot bear the special aroma of the fish. But I love the smelly fish. And despite its name and smell, it tastes great.

Another dish I enjoyed very much was "maofeng prawn".

Maofeng tea from Huangan Mountain, which ranks among the top 10 Chinese teas, gives the boiled river prawns a hint of the tea's flavor.

The prawns were so fresh that they had a pleasant sweetness when I sampled them without any sauce. When eaten with the sauce they have a savory taste.

Other must-haves also include hairy tofu, dried fish, and stewed frog with shi'er lichen (Umbilicaria esculenta).

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