Bengbu cooking sits in the northern Anhui tradition — heavier and more wheat-based than southern Anhui, with noodles, dumplings, and pan-fried breads alongside rice dishes. The Huaihe valley has a long tradition of freshwater fish preparation, and carp and crucian cooked in rich braised sauces are local staples.
The evening food street near the old market district is the most atmospheric place to eat: skewers, soups, and noodle stalls run from about 5pm until well after midnight. The sesame flatbreads sold at breakfast stalls throughout the city — shaobing, available plain or stuffed with scallion and sesame — are worth seeking out first thing in the morning.