There are five or six hundred varieties of Anhui cuisine in history. After screening, sorting and innovation, more than 3,000 new and old varieties were identified. Its most representative dishes are: stewed turtle with ham, stewed pigeon in Huangshan Mountain, steamed stone pot chicken, pickled fresh mandarin fish, mushroom box, Zheng Wen bamboo shoots, double fried string flying, tiger skin tofu, mushroom chestnut, Yangmeiqiu, peony stewed chicken, crispy rice, Huizhou dumplings, barbecued pork, steamed eagle turtle, stewed snail duck and Fang La.

The dishes developed include: family portrait, Feng Haichao, fried eel paste, Yangmeiqiu, sand crucian carp, silver-bud pheasant, braised paddle, five-color hydrangea, three-shrimp tofu, emerald shrimp, braised roast, honey-baked recipe, fried meat with bean curd, sherry red, roasted bamboo shoots, squirrel yellow croaker and duck wonton in casserole. Today, traditional dishes, such as one pot, one knife and one board, pickled fresh mandarin fish, tiger skin tofu, political bamboo shoots, stewed soft-shelled turtle with ham, steamed stone pot chicken (that is, Shi Wa), waxberry balls, stewed chicken peony, steamed pork with lotus leaf powder, stewed snail and zhonghe soup, still remain in Anhui cuisine.