The main taste of Anhui cuisine is thick soup and rich flavor.

Anhui cuisine is one of the eight major cuisines in China.

Hui cuisine originated in the Qin and Han Dynasties, flourished in the Tang and Song Dynasties, flourished in the Ming and Qing Dynasties, and reached its peak in the middle and late Qing Dynasties. Hui cuisine is a local characteristic of Huizhou. Its unique geographical and humanistic environment gives Hui cuisine a unique taste. Due to the Hui merchants in the Ming and Qing Dynasties, Hui cuisine

With the rise of the Yangtze River, this local flavor gradually entered the market and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River. It had a wide influence and once ranked first among the eight major cuisines during the Ming and Qing Dynasties.

The formation of Hui cuisine is closely related to the unique geographical environment, humanistic environment and dietary customs of ancient Huizhou in the south of the Yangtze River.

Huizhou's natural environment of green trees, crisscrossing ravines and pleasant climate provides inexhaustible raw materials for Anhui cuisine.

The unique conditions have become a strong material guarantee for the development of Huizhou cuisine. At the same time, Huizhou's numerous customs, etiquette, and seasonal activities have also effectively promoted the formation and development of Huizhou cuisine.

Extended Information Characteristics of Anhui Cuisine Anhui cuisine is good at roasting, stewing, and steaming, but rarely stir-frys or stir-fries. It emphasizes oil, color, and fire skills.

Anhui cuisine inherits the tradition of the same origin of medicine and food in the motherland, and pays attention to food supplements, which is a major feature of Anhui cuisine.

Anhui cuisine is a major category of braised dishes, and the "red" in braised dishes is 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.

Representative dishes 1. Pickled fresh mandarin fish (guì), also known as Tunxi smelly mandarin fish.

It is one of the famous traditional Huizhou dishes. This dish is fragrant and fresh, with crispy fish meat and unique flavor.

It has been famous for more than a hundred years. Whenever mandarin fish is on the market during the Double Ninth Festival, people feel happy to have a taste of this fish.

2. Huangshan pigeon stew is a traditional dish with Huangshan characteristics in Anhui Province. It is stewed with Huangshan vegetable pigeon and Huangshan yam in water.

The soup is clear and delicious, the pigeon meat is crispy and tender, and the yam is fragrant and refreshing.

This pigeon meat dish is delicious, rich in nutrients, easy to digest, and has the therapeutic effects of nourishing the brain, strengthening the kidneys, and enhancing memory.

Yam meat is soft, delicate, slightly sweet, and rich in starch. It is often regarded as a nourishing vegetable.

This dish is another nourishing and healthy dish.