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Anhui cuisine (Chinese: 安徽菜; pinyin: Ānhuī cài), or Hui cuisine (Chinese: 徽菜; pinyin: huī cài), is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine.
Methods and ingredients
Anhui cuisine is known for its use of wild herbs, from both the land and the sea, and simple methods of preparation. Braising and stewing are common cooking 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: the 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.