The main characteristics of Anhui cuisine are: cooking methods are good at burning, stewing and steaming, frying and frying less, heavy oil, heavy color and heavy fire.

The braising of Anhui cuisine is a big category, and the "red" of braising is reflected in the use of soy sauce. The soy sauce in Huizhou is made of soybeans, so keep its original color. Edible oil is self-produced and squeezed rapeseed oil, and a large number of wood is used as fuel: some are stewed with charcoal fire, some are burned with firewood urgently, and some are burned with tree blocks slowly. Traditional heavy oil, heavy color and heavy pyrotechnics have special conditions in Huizhou.

Anhui cuisine has always been a fine tradition. Good at cooking, stewing, smoking, steaming and other kung fu dishes. Different dishes use different cooking techniques, forming the basic means of crisp, tender, fragrant and fresh unique style, among which the methods of sliding burning, stewed and smoked raw can best reflect the characteristics of Anhui cuisine.

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Huizhou cuisine originated in Huizhou, but it is not Huizhou cuisine. It is one of the eight major cuisines in China. Huizhou is now Huangshan City, Jixi County, Anhui Province and Wuyuan County, Jiangxi Province. Because it is located in the transitional zone between the two climates, it has more rainfall, mild climate and particularly rich products. Huangshan has 1470 kinds of plants, many of which are edible.

Huizhou is a mountainous area, and its delicacies and game constitute the uniqueness of Huizhou cuisine. The main famous dishes are "stewed turtle with ham", "braised civet", "pickled mandarin fish" and "stewed pigeon in Huangshan".

Anhui cuisine originated in the Tang and Song Dynasties, flourished in the Ming and Qing Dynasties, and continued to develop during the Republic of China. Anhui cuisine originated in Shexian (ancient Huizhou). Later, because Tunxi Town on the bank of Xin 'an River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, commerce rose and the catering industry developed, and Huizhou cuisine spread to Tunxi and developed further.

Baidu encyclopedia-Anhui cuisine