Anhui cuisine has a long history, a long history, rich and colorful, and exquisite skills. It is a bright pearl in the treasure house of Chinese cooking culture. It can be said that the origin of Huizhou cuisine is closely related to the development of Huizhou merchants. The history of Huizhou merchants is called "Xin 'an dajia", which started in the Eastern Jin Dynasty and developed gradually in the Tang and Song Dynasties. The golden age of Huizhou merchants was from the middle of Ming Dynasty to the end of Qianlong in Qing Dynasty. The large number of Huizhou merchants, wide range of activities and abundant capital were second to none at that time. Huizhou merchants' footprints are all over the world, so there is a proverb "No town without emblem".

Huizhou cuisine, as a new skill developed in the increasingly prosperous activities of Huizhou merchants, is characterized by "heavy oil, heavy color and heavy fire power". Although there are various new explanations for the "triple" now, it has not been completely shaken off. With the continuous improvement of living standards, foods rich in oil and water and greasy in juice and fat are increasingly neglected, and people generally like light tastes, and they stay away from heavy oil and heavy color dishes. Anhui cuisine used to be good at cooking and stewing, but slow stewing with fine fire has contradicted the time requirement and rhythm in the economic era and information era. Another feature of Anhui cuisine is that it is good at cooking delicacies. With the serious destruction of the earth's natural ecology, the number of all kinds of wild animals has decreased sharply, and many rare animals are on the verge of extinction. Humans are beginning to realize the consequences of overfishing, indiscriminate killing and indiscriminate eating of wild animals. The state has also promulgated the Law on the Protection of Wild Animal and Plant Resources, especially the epidemic of SARS last year, which made more diners feel scared of wild animals. Anhui cuisine, which used to be good at cooking delicacies and game, and its geographical advantages in the use of raw materials will face great challenges.

Like literature, history, politics, and economy, Anhui cuisine should learn "takenism". For example, hangzhou dishes, which is popular now, is characterized by its light taste, which is suitable for the needs of the public. In addition, the diversification of raw materials and the bold and cautious innovation make Hangzhou cuisine develop rapidly. In fact, many dishes in Hangzhou cuisine have evolved from other cuisines, especially Huizhou cuisines. For example, the predecessor of "Babao Chili Sauce" is "Huizhou Fried miscellaneous sauce"; Another example is the famous classic of Hangzhou cuisine, "golden buckle meat", which is the result of bold innovation by chefs on the basis of Huizhou old dish "braised meat with dried plum"; And "old duck soaked in rice crust" is not a local specialty snack popular in Jingxian county for decades? Isn't the spirit of taking others' strengths, learning from them, using them for my own use, and giving them new meanings to become their own signature features worth learning from the younger generations of Huizhou cuisine? We should learn the spirit of "takenism", the spirit of boldness and prudence, the spirit of innovation and the spirit of exploration. Specifically: 1. The raw materials of Anhui cuisine can be cooked by other cuisines, such as stone chicken, which can be cooked by Guangdong cuisine in salt fire bureau (stone chicken in salt fire bureau) or Sichuan cuisine in stone cooking or oil frying, which is absolutely delicious. 2. The raw materials of other cuisines use the cooking method of Huizhou cuisine, such as Brazilian tortoise, with Huizhou native chicken, and Chinese herbal medicines such as Lycium barbarum and Huangshan medicine, which are simmered slowly to make it a nourishing and delicious Guifeng soup, far exceeding the quality and flavor of the original method. In a word, Anhui cuisine should abandon and overcome the dull and stagnant thinking, learn from others' strengths with an open mind, actively use them to make up for their own shortcomings, and continue to carry forward innovation on the basis of inheriting traditional dishes. For example, stinky mandarin fish can be used as a sauna, hairy tofu can be used for cooking pots, and shredded chicken with silver buds can be turned into "chicken rice reflecting red pepper" and so on. Another sunshine avenue is to tap the local dishes of farmers according to the actual needs, such as "Jixi fried rice noodles", "big meat" on nine bowls, and "dry pot stew" of Jixi farmers, which can lead the trend of Huizhou local dishes. In addition, the development of green food has great potential in economic value, cultural value, health value and social value, such as "braised pork with Malan", "shepherd's purse dumplings", "roasted large intestine with wild garlic", "roasted meat with purslane", "fried eggs with pumpkin flowers" and "Toona sinensis and rice fruit", which will become the treasures of the banquet. In addition, it is also a shortcut for the new development of Anhui cuisine to create a series of tea-flavored dishes by using the rich local tea resources, such as "Mao Feng smoked duck", "tea-flavored fish breast", "jasmine-flavored five-yuan stew" and "golden soup monkey head shark's fin cup", etc., which can bring diners into Huangshan tea culture and Huizhou food culture as picturesque as today, facing the world, and should not be heavy, but should go upstream. It is necessary to sum up experience in time, make plans constantly, take the needs of diners as the criterion, the taste of dishes as the principle, and the market competition as the rule, so that the ancient Huizhou cuisine art can be rejuvenated and continuously improved!