Huizhou cuisine originated in Huizhou, where there is abundant rainfall, moderate climate and abundant products. Anhui cuisine is one of the eight major cuisines in China, which takes delicacies and game as raw materials, pays attention to the original flavor, and pays attention to knife work and fire work.

Huizhou cuisine originated from Huizhou, which is inseparable from its thick soil. The formation of Huizhou cuisine is closely related to the unique geographical environment, humanistic environment and dietary customs of ancient Huizhou.

Abundant natural resources laid a material foundation for the establishment of Anhui cuisine. Huizhou area is particularly rich in products. Huizhou's natural environment with green trees, deep mountains and pleasant climate provides inexhaustible raw materials for Huizhou cuisine. The unique features of Anhui cuisine, such as mushrooms, shiitake mushrooms, white fungus, black fungus, tremella, bracken, day lily, day lily, and water celery, are all wild and collected in the past. There are 17 kinds of bamboo shoots, including Guanyin tofu and acorn tofu, with different varieties, different eating methods, different cutting methods and different ingredients. Game such as rabbits, pheasants, wild boar, etc., fish is rich and diverse, including eel, mandarin fish, grouper and so on. At that time, there was also a winged fish that could fly on trees, all of which were extremely delicious treasures. In addition, many pheasants, rabbits, domestic black-bone chickens, etc., are preserved with strong game because of the primitive feeding methods.

Rich customs, ceremonies and festivals have laid a social foundation for the formation and development of Huizhou cuisine. Huizhou has a variety of customs, rituals and seasonal activities, such as marriage, birthday, new house completion, ancestor worship, funeral, etc., all of which require banquets, thus promoting the formation and development of Huizhou cuisine. Nowadays, there are still "six bowls of six" and "eight bowls of eight" in Shexian urban and rural areas, which shows the richness of dishes. Among the folk banquets in Jixi County, there are "six big plates", "ten bowls with four points", "eat four plates" and "one pot" in Lingbei and "nine bowls with six" and "ten bowls with eight grades" in Lingnan.

It is these activities that have intentionally or unintentionally cultivated and brought up generations of folk cooking masters. The prosperity of Huizhou merchants is the key to the development and spread of Huizhou cuisine. The prosperity of Huizhou cuisine develops with the development of Huizhou merchants, who have made great contributions to the spread and development of moldy cuisine. Huizhou merchants are all over the world, rooted in Huizhou, and their tastes are also in Huizhou. Therefore, they have to provide what they want. They either hire Huizhou chefs or open their own restaurants in order to eat authentic Huizhou dishes. At the same time, Huizhou merchants will put a table of hometown dishes when they talk about business, socialize or get together with friends to show respect for the distinguished guests.

There are also some wealthy businessmen who, after having a lot of wealth, pursue a luxurious life. "A wedding funeral, dining room, clothes and horses, often cost hundreds of thousands. Every time someone with a surname eats, people prepare more than a dozen kinds of seats. When eating, the couple sit together in the class, and the waiter puts the seat in front, and the color of the tea is the same. Anyone who doesn't eat shakes it, and the waiter is more likely to judge the color. " (Record of Yangzhou Original Boat, Volume 6). Therefore, in order to cater to their tastes, Anhui cuisine has gradually become a "noble dish", such as "stewed turtle with ham", "braised civet", "pickled mandarin fish" and "stewed pigeon in Huangshan", which are all high-grade dishes. With the development of Huizhou merchants, Huizhou cuisine gradually became famous. It can be said that where there are Huizhou merchants, there are Huizhou restaurants.

The development of Xin 'an medicine has enriched the nutrition and efficacy of Anhui cuisine. In the process of development, Anhui cuisine has inherited and carried forward the long-standing and unique food preservation of the motherland and the inheritance of "medicine and food are homologous, and medicine and food are equally important" in traditional Chinese medicine. No matter in the method of taking office or in the selection and matching of raw materials, it is very particular about food supplement and health preservation. Due to the developed medical science in Huizhou, there were more than 7 TCM doctors in Ming and Qing Dynasties. While treating diseases for the people, they used some medicated diets to strengthen their health and became a part of Huizhou cuisine. Such as "Braised Black-bone Chicken with Lycium barbarum", "Stewed Lily with Rock Sugar", "Fried Lean Meat with Perilla" and "Fried Ginkgo Fruit with Sand".

the development of Huizhou culture has given rich cultural connotations to Huizhou cuisine. The cultural connotation of Anhui cuisine is often reflected in the legends and stories behind each dish. In Anhui cuisine, many dishes have their own allusions and legends.