The cuisines in other areas of Anhui include Yangtze style and Yanhuai style. Yanjiang style is represented by Wuhu and Anqing areas. It was mainly popular along the Yangtze River and later spread to the Hefei area. Yanjiang style specializes in cooking river fresh food and poultry. It pays attention to knife skills, pays attention to shape and color, is good at seasoning with sugar, and is good at braised, steamed and smoked techniques. Its dishes are tender, fresh and mellow, refreshing and fragrant. Representative dishes include "Fragrant Fried Chicken", "Raw Smoked Chicken", "Bada Hammer", "Maofeng Smoked Anchovy", "Fire Baked Fish", "Crab Roe Shrimp Cup", etc. "Cauliflower, soft-shell turtle, chrysanthemum crab, anchovy after saury, spring bamboo shoots, broad beans, lotus root, osmanthus, goose and duck fat in August" clearly reflect the food customs of the people along the river. Along the Huaihe River, represented by Bengbu, Suxian, Fuyang and other places, it is mainly popular in central and northern Anhui. The Yanhuai flavor is simple, crispy, salty and refreshing. In terms of cooking, he is good at roasting, frying, distilling and other techniques, and he makes good use of coriander and chili peppers as seasonings. Representative dishes include: "Fat King Fish with Milk", "Fried Pipa Shrimp", "Fish-Bite Sheep", "Old Clam with Pearls", "Zhu Hongwu Tofu", "Burned Fried Mutton", etc.