Anhui cuisine uses specialties from the north and south of Anhui as the main raw materials. It is prepared based on traditional folk cooking techniques and absorbs the skills of other cuisines. The main flavor characteristics are salty and fresh, highlighting the original taste. Pay attention to fire skills and pay attention to food supplements.

Its representative dishes include: tiger skin tofu, Wenzheng mountain bamboo shoots, Wuhu red-skinned roast duck, Maofeng smoked anchovy, crab roe shrimp cup, goose roll with egg yolk, braised sheep paste, braised grouper, Wuwei smoked duck, Fuliji roasted chicken, Bagongshan tofu, scallops and radish, etc.

In those days, braised dishes were a major category of Anhui cuisine, and the “red” color of braised dishes was reflected in its sugary color. It has strict requirements on fire skills. The oil used for cooking is rapeseed oil grown and squeezed by oneself, and a large amount of wood is used as fuel: warm stewing with charcoal fire, rapid burning with firewood, and slow burning with tree blocks, which is more particular. The traditional emphasis on oil, color, and fire skills has Huizhou's special conditions. When Anhui cuisine goes nationwide, it still maintains its emphasis on color: the power of color mixing; heavy oil: the power of seasoning; heavy fire power: the power of conditioning. Such as old or tender, hard or soft, knotted or loose, etc. It is traditional for Anhui cuisine to use ham as seasoning. Making ham is also a popular household technology in Huizhou. Gourmets appreciate Huizhou ham.

Anhui cuisine is not the same as Hui cuisine. Hui cuisine is a major cuisine branch of Anhui cuisine.