Anhui cuisine is the main representative of Anhui cuisine, which is famous for its cooking. Characterized by often using ham as seasoning, fresh rock sugar, good at stewing and paying attention to fireworks. "Braised head and tail", "Braised paddle" and "Pickled fresh mandarin fish" are all well-known traditional dishes. The cuisine along the Yangtze River, represented by Wuhu, Anqing and Hefei, is good at cooking seafood and poultry. Representative dishes include Yangtze shad and Wuwei smoked duck. The dishes along the Huaihe River, which are formed by the local flavors of Bengbu, Suxian and Fuyang, are salty and spicy, with a thick soup mouth, and are seasoned with coriander. The most famous ones are "Fu Liji Roast Chicken" and "Fat King Fish in Milk".

Anhui cuisine

Anhui cuisine is one of the eight major cuisines in China. Anhui cuisine is heavy oil, heavy color and heavy pyrotechnics. It is famous for cooking delicious food and game, and is good at steaming, stewing and roasting. Its representative dishes are: grapevine, stir-fried eel lake, Yu Tu sea cucumber, Fang La fish, Zhu Hongwu fermented tofu, roasted horseshoe turtle, pickled fresh mandarin fish, Wuwei smoked duck, golden sparrow tongue, Fuliji roast chicken, Hefei longan pulp, Wuhu pure oil mandarin fish, pregnant, fried shrimp, stewed turtle with ham, braised civet cats, roasted pheasant in Dongxue, bamboo shoots and dried bamboo shoots. The famous flavor dish is Fuliji roast chicken.