Anhui cuisine is the general name of southern Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine represented by Anhui cuisine. Among them, the southern Anhui flavor is represented by Anhui cuisine, which is the mainstream and origin of Anhui cuisine.

Anhui cuisine takes Anhui specialty as the main raw material, and absorbs the skills of other cuisines on the basis of adopting traditional folk cooking techniques to cook local dishes with salty taste as the main material.

Anhui cuisine is one of the eight major cuisines in China, with rich cultural background.

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, through the hard work and eclecticism of famous chefs in past dynasties, especially after liberation, Huizhou cuisine has gradually stood out from the delicacies of Huizhou, and now it has concentrated the flavor of Anhui's characteristic cities and famous delicacies, and gradually formed an elegant and popular appreciation. Later, it gradually spread to Jiangsu, Zhejiang, Fujian, Shanghai, Hubei and other places, and even affected Xi 'an, the ancient capital of northwest China. It is unique among China cuisines, and ranks as one of the eight major cuisines in China along with Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine and Hunan cuisine.