Anhui cuisine is good at cooking, stewing and steaming, but less frying and frying, heavy oil, heavy color and heavy fire work. Anhui 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 Anhui 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 work. Cooking 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 tree blocks, which is more exquisite. Traditional heavy oil, heavy color and heavy fire work have special conditions in Huizhou. When Huizhou cuisine goes to the whole country, it still maintains heavy color: the power of color matching; Heavy oil: the power of seasoning; Heavy fire work: the work of tempering. 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 technology in Huizhou.