It is mainly composed of three major cuisines: southern Anhui cuisine, riverside cuisine and Huaihe cuisine, with southern Anhui cuisine as the representative. Southern Anhui cuisine originated in Gu Wei, Shexian County at the foot of Huangshan Mountain, a world-famous tourist attraction. Jianghu cuisine refers to the local cuisines in Hefei, Wuhu and Anqing. The dishes along the Huaihe River are composed of local flavors such as Bengbu, Suxian and Fuyang.

Characteristics of Anhui cuisine

Anhui cuisine originated in the Tang and Song Dynasties, flourished in the Ming and Qing Dynasties, and continued to develop during the Republic of China, and further developed after the founding of the People's Republic of China. Anhui cuisine is a bright pearl in the treasure house of Chinese food culture, with strong local characteristics and profound cultural connotation.

The formation of Huizhou cuisine is closely related to the unique geographical environment, humanistic environment and dietary customs of ancient Huizhou in the south of the Yangtze River. Huizhou's natural environment, with trees, ravines and pleasant climate, provides inexhaustible raw materials for Huizhou cuisine.

The unique conditions have become a powerful material guarantee for the development of Huizhou cuisine, and at the same time, many customs and seasonal activities in Huizhou have also effectively promoted the formation and development of Huizhou cuisine. In Jixi, among folk banquets, there are six dishes and ten bowls of fine food in the county, four dishes and one pot in Lingbei and nine bowls, sixty bowls and eight bowls in Lingnan.