Hui cuisine, the short term of Anhui cuisine, is also called Wan cuisine. It is one of the eight culinary schools of China. The Anhui flavor is mainly composed of the dishes of South Anhui, coastal areas of the Yangtze River and those of the Hui River, of which the cuisine of South Anhui serve as the representative. The cuisine of South Anhui originates from ancient Weizhou Prefecture, namely She County at the foot of the world famous tourist resort, the Huang Mountain; the cuisine of the coastal areas of the Yangtze River refers to the local dishes of Hefei, Fuhu and Anqing; the cuisine of coastal areas of the Hui River is made up of the local flavors of Bangbu, Suxian and Fuyang. The three branches of Hui cuisine with their strong points are rich and colorful. However, in sum, it mainly has four basic features: firstly, it uses local materials and wins by freshness. Anhui abounds in mountain delicacies, wild animals, riverfood and fowl.

The use of local materials makes the local characteristics of dishes stand out and guarantees freshness and aliveness. Secondly, it is good at controlling duration and degree of cooking and original in timing. It respectively adopts large fire, medium fire and slow fire according to the quality and characteristics of different materials and flavor requirements of finished dishes. Thirdly, it is skillful in sautéing and stewing with moderate thickness and lightness in taste. Apart from that the cooking techniques such as quick frying, stir-frying, flaming, deep-frying, braising, boiling, baking and warming all have their strong points, it is especially well known for sautéing, stewing, smoking and steaming dishes. Fourthly, it places an emphasis on naturalness and keeping in good health with food. Hui cuisine follows the tradition of the same origin of medicine and food of our country and is particular about using food as medicine, which is another characteristic of Hui cuisine.

Representative Dishes:Stir-fried frog with log flower mushroom, phoenix-tailed shrimp steak, Li Hongzhang hotchpotch, Bagong Mountain bean curd, grape fish, mountain bamboo shoots, assorted meat.