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 is similar to Jiangsu cuisine.

Anhui cuisine is known for its use of wild game and herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine consists of three styles: Yangtze River region, Huai River region, and southern Anhui region.

Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available.

Some famous dishes include:

• Stewed soft shell turtle with ham

One whole soft shell turtle, pork, ham, bamboo shoots, a clove of garlic, shallot, ginger, soy sauce, salt, rice wine, black pepper, lard are all stewed together in a pot on charcoal fire. The dish is not greasy and can lead diners to endless aftertastes.

• Steamed stone frog

Inhabited in caves, stone frog is a speciality in Mt. Huangshan. It weights about 250 grams with white belly and striped back. Stone frog is rich in protein, calcium and so on. It has the functions of clearing heat, improving vision and nutrition.

• Bamboo shoots cooked with sausage and dried mushroom

One traditional flavor in Huizhou mountainous area. Cooked with sausage and dried mushrooms, the bamboo shoots are more fragrant. It is delicious, and noted for its good color, juicy meat and thick soup.

• Li Hongzhang Hodge-Podge

Li Hongzhang Hodge-Podge is a popular dish named after one of Anhui's famous person Li Hongzhang, who was a top official of the late Qing Dynasty (1644-1911)^[1].

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