Anhui cuisine

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This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
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Anhui cuisine (Chinese: 徽菜 or 安徽菜) 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 unelaborated 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.

Anhui consists of vast green land and un-harmed natural forests, and therefore its use of wild herbs are easily stocked.

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