Anhui (Hui) Cuisine

Hui cuisine is skillful in sautéing and stewing with achieving a delicate lightness in taste. It is especially well known for sautéing, stewing, smoking and steaming dishes. Some typical dishes stewed in brown sauce may appear a little heavy on oil compared to some other styles. Ham is also often added to enhance the taste.

Anhui abounds in mountain delicacies, wild animals, river-food and fowl. The use of local materials makes characteristics of dishes stand out and guarantees flavors and a genuine regional delicacies. Hui cuisine uses only local produce and as a result, the freshness of the dishes is unparalleled. Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoots and dates come from the mountain area. Huang Mountain is abundant in raw materials suitable for cooking.

Some representatives are:
    Stir-fried frog with log flower mushrooms
    Phoenix-tailed shrimp steak
    Li Hongzhang Hotchpotch
    Bagong Mountain bean curd
    Grape fish
    Mountain bamboo shoots
    Phoenix-tailed shrimp in a bird's nest