The cooking techniques of Anhui cuisine, including knife-cutting, simmering and operation techniques, have always been a fine tradition, and its uniqueness is mainly reflected in the kung fu dishes that are good at cooking, stewing, smoking and steaming. Different cooking methods are used in different dishes, which is an important symbol of the depth of Anhui cuisine chefs' attainments and the basic means to form a unique style of crisp, tender, fragrant and fresh Anhui cuisine. There are about 20 categories and more than 50 cooking techniques commonly used in Anhui cuisine, among which sliding burning, stewed and light soy sauce can best reflect the characteristics of Anhui cuisine. Including knife-cutting, cooking and operation techniques, Anhui cuisine has always been a fine tradition, and its uniqueness is reflected in the kung fu dishes that are good at cooking, stewing, smoking and steaming. Different cooking methods are used in different dishes, which is an important symbol of the depth of Anhui cuisine chefs' attainments and the basic means to form a unique style of crisp, tender, fragrant and fresh Anhui cuisine. There are about 20 categories and more than 50 cooking techniques commonly used in Anhui cuisine, among which sliding burning, stewed and light soy sauce can best reflect the characteristics of Anhui cuisine.

There are dozens of famous dishes in Anhui cuisine, such as Jixi Yipin Pot, Crispy Crucian Carp with Twist, Bagongshan Tofu, Fried Chicken with Fragrant Sand, Dried Squid Fish, Sweet Babel Mountain Fragrant, Tea Smoked Chicken, Li Hongzhang Chowder, Duck Tofu, Huangshan Sanmei and so on.