Anhui cuisine is the main representative of Anhui cuisine and one of the eight major cuisines in China. Anhui cuisine originated in Shexian County and developed in Jixi, where it is called "Chef Hui Gang". The fame of Huizhou cuisine is accompanied by the prosperity of Huizhou merchants. During the Ming and Qing Dynasties, Huizhou merchants set foot in places where there were Huizhou restaurants. Huizhou cuisine can not be separated from the objective conditions provided by Huizhou, a special geographical environment. Because it is located in the transitional zone between the two climates, it has more rainfall, mild climate and particularly rich products. There are more than 1470 kinds of plants in Huangshan alone, many of which are edible. Wild animals live in the mountains, and Huizhou is a mountainous area, so there are many kinds. Delicacies, seafood and game constitute the uniqueness of the main seasonings of Anhui cuisine.

Wood shavings, mushrooms, flat shavings, fragrant shavings, black fungus, tremella, day lily, etc. They used to be born in the wild and collected in the wild.

There are 274 species of wild animals in Huizhou, including 86 species of mammals and 2 10 species of birds. Pheasants, pheasants, frogs, raccoons and bears are all extremely delicious treasures. The style of Anhui cuisine is different from other cuisines. It is famous for cooking delicious food and game. Strict selection of materials, be fresh and tender, and never fill in the blanks. The production pays attention to the use of oil and has the characteristics of heavy color (soy sauce). Good at cooking, stewing and steaming, cool and suitable. The technical characteristics of Anhui cuisine are as follows: first, it is good at exerting the taste of raw materials, that is, maintaining the original flavor; Second, ham is often used as seasoning, rock sugar is used to refresh, and cooking wine is used to remove fishy smell and attract fragrance; Thirdly, when stewing and steaming, the water in protein decomposes into amino acids rich in umami flavor, and the organic acids decomposed from fat and the cooking wine added generate balsam, which is particularly fragrant and delicious. After Huizhou cuisine went to the whole country, it still maintained the function of emphasizing color and integrating color. It is a tradition to season Huizhou cuisine with ham, and making ham is also a popular family craft in Huizhou. Many people in China don't understand-"Jinhua Ham is in Dongyang and Dongyang Ham is in Huizhou". Ham-rich areas, which belonged to Huizhou in ancient times or near the edge of Huizhou, were the earliest places where Huizhou merchants arrived and exerted influence.

Li Bai left a poem in Jinhua, "I heard that Jinhua Ferry connects to 500 beaches in the east. He joined hands on New Year's Day and entered Xin 'an. "It can be seen that in the Tang Dynasty, people thought of Huizhou from Jinhua, which was inseparable from each other.