Anhui Cuisine

Anhui cuisine (徽菜) 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.

Representative dishes include:

* Stewed soft shell turtle with ham
* Steamed stone frog
* Bamboo shoots cooked with sausage and dried mushroom
* Li Hongzhang Hodge-Podge