Anhui flavor is mainly composed of three cuisines: southern Anhui, riverside and Huaihe, among which southern Anhui cuisine is the representative. Southern Anhui cuisine originated in Gu Wei, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Jianghu cuisine refers to the local cuisines in Hefei, Wuhu and Anqing. The dishes along the Huaihe River are composed of local flavors such as Bengbu, Suxian and Fuyang. The three major Anhui cuisines have their own merits and are rich and colorful. But to sum up, it mainly has four basic characteristics:

First, use local materials to win with fresh ones. Huidi produces delicacies, game, seafood and poultry, and uses local materials to highlight the local characteristics of the dishes and ensure the freshness. The second is to make good use of fire, and the pyrotechnics are unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high-fire, medium-fire and low-fire cooking were used respectively. Third, he is good at stewing, and the shade is suitable. Besides frying, frying, frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming vegetables. The fourth is to pay attention to nature and strengthen the body with food. Huizhou cuisine inherits the tradition of homology of medicine and food in the motherland and pays attention to food supplement, which is a major feature of Huizhou cuisine.

The flavor of Anhui cuisine includes the characteristics of dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine includes Huangshan Mountain, Shexian County (ancient Huizhou) and Tunxi. Pay attention to firepower, be good at cooking game, heavy in oil, simple and affordable, and keep the original flavor. Many dishes are stewed with charcoal fire. The soup is clear and mellow, and the original pot is full of fragrance. Although there are not many aquatic products in southern Anhui, the cooked and salty "osmanthus fish" is well known. The dishes along the Yangtze River are represented by Wuhu and Anqing, and then spread to Hefei. Good at cooking fresh river animals, pay attention to knife work, pay attention to color and shape, and make good use of sugar to flavor, especially smoked dishes. The dishes along the Huaihe River are represented by Bengbu, Suxian and Fuyang. The dishes are salty and spicy, the soup is thick and heavy, and it is also seasoned with coriander. The famous flavor dishes are: Wuwei smoked duck, Maofeng smoked shad, Fuliji roast chicken, square spicy fish, stewed chicken with stone ears, cloud meat, mung bean pancakes and butterfly noodles.