Anhui cuisine is Anhui cuisine, and its origin is Huangshan City.

Huizhou cuisine takes Huizhou specialties as the main raw material, and absorbs the skills of other cuisines on the basis of adopting traditional folk cooking techniques to cook salty local dishes. Its main flavor characteristics are salty and fresh, emphasizing original flavor, paying attention to temperature and food supplement.

Cooking methods mainly include burning, stewing, stewing, steaming and smoking. The main dishes are banquet dishes, five baskets, eight bowls, ten bowls, nine bowls, six bowls, eight bowls, twelve dishes, six pots, popular dishes and so on. The main famous banquets are Bagongshan Tofu Banquet, Baogong Banquet and Hongwu Banquet.

Huizhou cuisine originated in ancient Huizhou in the Southern Song Dynasty, which was originally the local flavor of Huizhou mountainous area. In the long years, after the hard creation and eclecticism of famous chefs in previous dynasties, especially after liberation, the famous chefs in the province exchanged ideas and inherited and developed, and Huizhou cuisine gradually stood out from the mountain flavor in Huizhou.

Cooking characteristics

Anhui cuisine is good at cooking, stewing, steaming, frying less, heavy oil, heavy color and heavy fire. 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. Braised pork in Anhui cuisine is a big category. The "red" feature of braised pork is its sugar color, which requires harsh cooking.

Edible oil is self-grown and self-squeezed rapeseed oil, and a large amount of wood is used as fuel. There are warm stews with charcoal fire, urgent burning with firewood, slow burning with trees, and more exquisite. Traditional heavy oil, heavy color and heavy pyrotechnics have special conditions in Huizhou.

When Huizhou cuisine went to the whole country, it still maintained a heavy color: the power of color matching; Heavy oil: the power of seasoning; Heavy pyrotechnics: tempering work. Such as old or tender, hard or soft, knotted or loose, etc. It is a tradition to season Anhui cuisine with ham. Making ham is also a popular family craft in Huizhou.