1. The development history is different. In those days, Huizhou cuisine, because braising in soy sauce was a big category, was "red" in braising in soy sauce. Huizhou's soy sauce is made of soybeans, which keeps its true colors. 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. Beijing cuisine, also known as Beijing cuisine, is based on northern cuisine, which is formed after absorbing local flavors.

2, the production process is different. The cooking techniques of Anhui cuisine, including knife-cutting, cooking and operation techniques, have always been a fine tradition, and its uniqueness is concentrated in kung fu dishes that are good at cooking, stewing, smoking and steaming. Beijing cuisine is mostly meat dishes, and the cooking methods are mainly fried, slipped, fried, roasted and roasted. The taste of dishes is characterized by salty, light, crisp, fragrant, crisp, tender and fresh.