Anhui cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and similar to Jiangsu cuisine.
Combining elements of cooking from northern Anhui, south-central Anhui, and the Hui-speaking areas of southern Anhui, Anhui cuisine is known for its use of wild game and herbs, both land and sea, and comparatively unelaborate methods of preparation. Chefs pay more attention to temperature in their cooking and are good at braising and stewing. Frying and stir-fry methods are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine is consisted of three styles: Yangtze River region, Huai River region, and southern Anhui region.
Some famous dishes include:
Stewed soft shell turtle with ham
Steamed stone frog
Bamboo shoots cooked with sausage and dried mushroom
Li Hongzhang Hodge-Podge
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