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.

Anhui cuisine, because braise in soy sauce is a big category, and the "red" of braise in soy sauce is manifested in the sugar color. Strict requirements for fire control work. The edible oil is self-planted and self-squeezed rapeseed oil, and a lot of wood is used as fuel: there are warm stewing with charcoal fire, urgent burning with firewood, and slow burning with trees, which is 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.