Huizhou cuisine is one of the eight major cuisines in China, which originated from Huizhou Prefecture in the Southern Song Dynasty (now composed of Huangshan City, Wuyuan County of Jiangxi Province and Jixi County of Xuancheng City of Anhui Province). Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market and had a wide influence, once ranking first among the eight major cuisines.

One of the cooking methods of Anhui cuisine is to use local materials to win with freshness. Huidi produces delicacies, game, seafood and poultry, and uses local materials to highlight the local characteristics of the dishes and ensure the freshness. The second is to make good use of fire, and the pyrotechnics are unique. According to the texture characteristics of different raw materials and the flavor requirements of finished dishes, high-fire, medium-fire and low-fire cooking were used respectively. Third, he is good at stewing, and the shade is suitable. Besides frying, frying, frying, stewing, boiling, roasting and stewing, it is especially famous for roasting, stewing, smoking and steaming vegetables. The fourth is to pay attention to nature and strengthen the body with food. Anhui cuisine is rich in raw material resources, excellent in texture and inexhaustible.

Representative dishes: Huizhou hairy tofu, braised stinky mandarin fish, stewed turtle with ham, braised civet, pickled fresh mandarin fish, stewed pigeon in Huangshan, etc. Huizhou cuisine rose because of Huizhou merchants, and gradually declined with the decline of Huizhou merchants. But its essence has quietly influenced the dining table of China people, but we diners have never understood it.