Anhui cuisine 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 unelaborate methods of preparation. Chefs pay more attention to temperature in their cooking and are good at braising and stewing. In contrast, fry and stir-fry methods are much less frequently used in Anhui cuisine, while the method of cooking utilizes oil.
徽菜 ，为全国八大菜系之一，它发祥于南宋时期，起源于歙县（古徽州府）。徽菜历史上以烹制山珍野味而显其特色。因古徽州地处皖南山区，山珍野味非常丰富，有山鸡、石鸡等野味，有野蕨、冬笋、香菇、石耳等山珍，为徽菜的烹调提供了特殊而又丰富的原材料。“酸甜苦辣咸，五味调和；色香味形器，百感俱生”。在鲁菜、淮扬菜、川菜、粤菜、湘菜、闽菜、徽菜和浙菜等“中国八大菜系”中，诞生于“昨日古徽州，今日黄山市”的“徽菜”是历史最为悠久、特色最为鲜明、影响最为广泛的美味佳肴。徽菜在于其“它菜不具”的“四重”特色，这就是：重油、重色、重火功、重原汁原味。徽菜虽重油，却能使菜肴油而不腻；虽重色，又能使菜肴养眼却不刺眼而只刺激食欲；虽重火功，却又讲究烧、炖、蒸、炒、煮、炸，旺火、烈火、文火、中火、淡火等火候各异；虽重原汁原味，又独擅火腿佐味、冰糖提鲜和家酿土酒除腥引香。
