There are more than 1000 traditional varieties of Anhui cuisine, and their flavors include the characteristics of the three local dishes in southern Anhui, along the Yangtze River and along the Huaihe River.

The southern Anhui flavor represented by Anhui cuisine is the mainstream and origin of Anhui cuisine. Its main feature is that it likes to use ham as seasoning and rock sugar to refresh itself. I am good at keeping the raw materials original, and the taste is mainly salty, fresh and fragrant, but sugar is not sweet. Many dishes are often cooked in charcoal stoves, served in original pots, and full of fragrance, reflecting the quaint style of Huizhou.

The flavor along the Yangtze River prevails in Wuhu, Anqing and Chaohu. Its characteristics are cooking fresh river birds, paying attention to knife skills, paying attention to the shape of the city, being good at seasoning with sugar, and being good at cooking, stewing, steaming and smoking. Its dishes are refreshing, crisp and mellow.

The dishes along the Huaihe River are represented by the local dishes in Bengbu, Suxian and Fuyang in the Huaihe River Basin. They are good at cooking techniques such as roasting, frying and frying. They like to use pea yellow and pepper to flavor and match colors. Their phoenix tastes salty, fresh, crisp, slightly spicy and refreshing, and is rarely flavored with sugar. Therefore, in terms of flavor characteristics, Anhui cuisine is composed of local dishes in the above three regions. Its overall style is: simple and elegant, original, crisp, tender, fragrant, fresh, suitable for shade, with the characteristics of rigorous material selection, unique firepower, emphasis on food supplement, attention to original flavor, diverse dishes, and similarity between north and south Xian Yi.

Anhui cuisine is rich in raw material resources, excellent in texture and inexhaustible. Anhui is located in the hinterland of East China, with mild climate, moderate rainfall, distinct seasons and rich products. Tea, bamboo shoots, mushrooms, fungus, chestnut, yam, pheasant, stone fish, tremella, soft-shelled turtle, eagle turtle, civet, and the famous "Qi Hong" and "Tunlu" are world-renowned Anhui specialties. The Yangtze River, Huaihe River and Chaohu Lake are important freshwater fish producing areas in China, which provide abundant aquatic resources such as fish, shrimp, crab, turtle, water chestnut, lotus root and lotus root for Anhui cuisine. Among them, the Yangtze River shad, Huaihe River fat king fish, Chaohu whitebait and hairy crabs are all prestigious table treasures. The vast Huaibei Plain, fertile Jianghuai and Jiangnan polder areas are rich in all kinds of cereals, oils, fruits and vegetables, and livestock eggs. Wounded hibiscus meat, Dangshan crisp pears, Xiaoxian grapes, Yang Guo dried moss, Taihe Toona sinensis buds, Xuancheng candied dates and Anqing bean paste have long been well-known at home and abroad, providing a good material foundation for the formation and development of Huizhou cuisine.

The cooking techniques of Anhui cuisine, including knife-cutting, cooking and operation techniques, complement each other. Huilai heavy fire has always been a fine tradition, and its uniqueness is reflected in Kung Fu dishes that are good at cooking, stewing, smoking and steaming. "Roast chicken" is fried first and then burned, and civil and military fires are used alternately. Finally, the texture of bone crisp meat remains unchanged. "Huizhou grilled fish" can be cooked in a few minutes, keeping the meat fresh and tender and the sauce fresh and thick, which is a model of skillful use of martial arts. "Stewed Pigeon in Huangshan Mountain" and "Bamboo Shoots in Zheng Wen" have been stewed repeatedly in air furnace and charcoal fire, and become fresh, palatable, crisp, tender and mellow, which are the crystallization of fine stew with slow fire; The forks of "Maofeng smoked shad:" and "Wuwei smoked duck" embody the traditional skills of Huizhou smoking. Different cooking methods are used for different dishes, which is an important symbol of Anhui cuisine chefs' attainments and the basic means to form a unique style of crisp, tender, fragrant and fresh Anhui cuisine. There are about 50 cooking techniques commonly used in Anhui cuisine, among which sliding burning, stewing and light soy sauce can best reflect the characteristics of Anhui cuisine.

In the process of long-term adaptation to consumer demand, the style of Huizhou cuisine has gradually formed its own routine. Common dishes are banquet dishes, harmony dishes, five dishes, eight dishes, ten bowls, popular convenience dishes and home-cooked flavor dishes. And they have a wide range of adaptability. Banquet dishes are the dishes of banquet guests. Usually it is a series of dishes consisting of a certain number of cold dishes, stir-fried dishes, big dishes (including soup dishes), several exquisite cakes and a proper amount of fruit. The ingredients used in the dishes depend on the price. Because of superior raw materials, complex cooking technology, exquisite seasonings, rich varieties, exquisite tableware and thoughtful service, it is deeply loved by high-level consumers; Cai He (some people call it "Cai He") is a limited number of combination dishes, lower than banquet dishes and higher than popular convenience dishes. It is often used for dinners with three friends and four friends and group meals with a small number of people, which is convenient, flexible and economical. Five dishes and eight bowls are the traditional dishes of Anhui folk weddings or other major celebrations, festivals and birthday banquets. Popular convenience food is a convenient, fast and economical dish widely supplied in urban and rural restaurants, which can be divided into three categories: a la carte, a guest dish and a cauldron dish. In addition, since 1980s, "box lunch" and "fast food" have appeared in the market. Although it is not an independent dish, it is convenient and cheap, but it also meets some requirements of low consumption. As for the home-cooked flavor dishes, it is the local flavor that Anhui people will cook in their daily lives. These dishes have a strong local flavor and are often supplied by the catering industry in the market and are favored by local people.

After nearly a thousand years of development, Huilai not only has a large number of famous dishes and delicacies, but also has trained a large number of skilled chefs, and at the same time, a number of well-known restaurants have emerged. The common characteristics of these famous shops are: a long history, unique flavor, thoughtful service, complete facilities, various varieties, superb skills, genuine products and outstanding reputation. They are famous for their banquet dishes, or they are popular with flavor snacks, or they attract customers with special varieties, or they are unforgettable with thoughtful service. Their commercial services reflect the unique style and technical level of Huibang cuisine. There are more than 20 famous shops in Hefei, such as Huangshan Anhui Cuisine Hall, Huaishang Restaurant, Hefei Hotel, Xiaoyao Restaurant, Luzhou Roast Duck Restaurant and Overseas Chinese Hotel. Jinshan Hotel and Huaihe Restaurant in Bengbu; Tongqinglou, Geng Fuxing, Ma Yixing (Hui) Hotel, Jinghu Hotel and Fugui Hotel in Wuhu; Anqing's Beijing-Tianjin Restaurant, Xinxing Restaurant and Jiangwanchun jiaozi Noodle Restaurant; Shanghai restaurant in Huaibei; Le Tong restaurant in Tongling; Huangshan Tunxi Anhui Cuisine Hall; Phoenix restaurant in Fuyang, northern Anhui restaurant in Bozhou; Wang Pinglou in Quanjiao, together with the building supporting the cooking of Huizhou cuisine, has created a miracle of Huizhou cuisine culture. It is an urgent task to continue to run these famous shops well and make them develop to a higher level to meet the needs of the times.