Seven Must-Try Eats at Anhui Food Festival in Beijing

To understand the culture of a place, start with food.

Foodies in Beijing now have the opportunity to enjoy a real feast for the palate at the Anhui Food Festival underway at Minzu Hotel. Running through the end of July, the gourmet event serves up authentic Anhui foods to tempt Beijing dinners.

Anhui cuisine is one of the eight major cooking styles in China's culinary culture. Originating from ancient Huizhou - the conjunction of East China's Anhui and Jiangxi provinces - the cuisine spread across China as Huizhou merchants gained nationwide influence during the Ming and Qing dynasties (1368-1911).

The festival has invited top chefs from Anhui, with ingredients and materials sourced from the province to ensure freshness and local flavor, according to management of Huishang Birthplace, a co-organizer of the festival. The delicacies are cooked following traditional recipes and methods, but are presented with modern aesthetics in plate arrangement and decoration.

Here are seven foods you cannot miss during the month-long festival.

Maofeng shrimp in the clouds and mist of Huangshan MountainTender and fresh, the river shrimp also has a hint of green tea flavor after being boiled with Anhui's maofeng tea. The plate becomes artistic as solid carbon dioxide meets hot water and creates the effect of mountain mist enshrouding a tiny ornamental tree. Maofeng tea, a type of green tea harvested from Anhui's famous Huangshan Mountain, ranks among the top 10 Chinese teas. [Photo provided to chinadaily.com.cn]

Fermented mandarin fish smells awful, but tastes delicious. The fish is pickled with salt for a period of time before being left to ferment naturally. The process usually takes four to five days in the summer and one week in winter. [Photo provided to chinadaily.com.cn]

Furry tofu is made of fresh tofu that has been left to grow a coat of white mold before being deep-fried to a crisp golden brown. A spicy flavor is also available for chili lovers. [Photo by Jiang Wanjuan/provided to chinadaily.com.cn]

Everyone can find something to love in the many ingredients of this stewed pot, filled with chicken, duck, pork, egg dumplings, tofu and broccoli. [Photo by Jiang Wanjuan/provided to chinadaily.com.cn]

An appetizer of tea-flavored dried tofu served together with peas. [Photo by Jiang Wanjuan/provided to chinadaily.com.cn]

Named after its birthplace of Wuwei county in Anhui, this cold appetizer is famous for its smoky aroma and tender taste. The duck is smoked first and then braised in a brown sauce. [Photo provided to chinadaily.com.cn]

Thin and crispy, the famous sesame flat bread gets its name from Mengcheng county, where it originated. [Photo provided to chinadaily.com.cn]

If you go:Through July 31. Siji Restaurant of Minzu Hotel, No 51 Fuxingmen Neidajie, Xicheng district, Beijing. 010-6601-4466 ext 162/188.Set meal for four people: 598 yuan ($90); Set meal for six: 898 yuan ($135)