Anhui cuisine (徽菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Yellow Mountains region in China and is similar to Jiangsu cuisine. Anhui cuisine is known for its use of wild game and herbs, both land and sea, and comparatively unelaborate methods of preparation.

Anhui cuisine consists of three styles: Yangtze River region, Huai River region, and southern Anhui region.

South Anhui Cuisine, the origin and main component of Anhui Cuisine, uses ham and crystal sugar as seasonings and has a salty and delicious taste and pleasant aromas.

fowls, featuring clear, refreshing, crisp, tender, delicious and mellow tastes.Huai River region Cuisine is salty, plus slightly spicy, with coriander and peppers as seasonings.

What are the popular features of Anhui cuisine?

Anhui cuisine is known for its use of wild herbs, both land and sea, and simple methods of preparation, where braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions.

Anhui cuisine chefs pay more attention to the taste, color of dishes and the temperature to cook them, and are good at braising and stewing. They are experts especially in cooking delicacies from mountains and sea. Anhui dishes preserve most of the original taste and nutrition of the materials. Generally the food here is slightly spicy and salty, although some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Ham is often added to improve the taste and sugar candy added to gain freshness.

A popular dish named after Anhui's Li Hongzhang, who was a top official of the late Qing Dynasty (1644-1911). The dish, a complex soup, is somewhat salty with a hint of sweetness. Many types of ingredients can be used in the dish but the most common include sea cucumber, fish, squid, bamboo, dry bean curd, chicken, ham, and assorted vegetables.

Luzhou Roast Duck (廬州烤鴨)

A popular dish from the provincial capital Hefei, which first gained renown when it was given in tribute to the Imperial Court. Luzhou Roast Duck has won awards and distinction within China.

Sanhe Shrimp Paste （三河蝦糊）

A regional dish that originated in the ancient city of Sanhe, but can currently be found in neighboring Hefei. The dish's main components are rice flour and a regional species of small white shrimp. The shrimp are stir fried with leeks and soy sauce, meanwhile the rice flour is soaked in water and later added to the shrimp. The dish must be eaten with a spoon, is pleasantly salty, and is brown in color.

Egg Dumplings（農(nóng)家蛋餃）

These dumplings, usually associated with rural cooking, use thin sheets of egg instead of flour for the wrapping. Egg dumplings traditionally use pork as a filling. In preparation a ladle is lightly coated with oil and heated, well beaten eggs are spooned into the ladle and cooked until the egg mixture forms into a dumpling wrapper. The pork filling is then spooned into the egg wrapping and finally it is steamed.

Wushan Imperial Goose (吳山貢鵝)

The history of Wushan Imperial Goose dates back more than 1,000 years to the Tang Dynasty. The dish is light in color while it is fragrant and salty in taste.