Anhui cuisine takes Anhui northern and southern specialties as the main raw material, and absorbs the skills of other cuisines on the basis of traditional folk cooking skills. The main flavor features are salty and fresh, emphasizing the original flavor, paying attention to the temperature and food supplement.

Its representative dishes are: tiger skin tofu, bamboo shoots from Wenshan Zheng, red skin roast duck from Wuhu, smoked shad from Maofeng, shrimp with crab roe, salted mutton paste, braised grouper, smoked duck from Wuwei, roast chicken from Fuliji, tofu from Bagongshan, scallops and radishes, etc.

In those days, Huizhou cuisine, because braise in soy sauce is a big category, and the "red" of braise in soy sauce is manifested in the color of sugar. Strict requirements for fire control work. The edible oil is self-planted and self-squeezed rapeseed oil, and a lot of wood is used as fuel: there are warm stewing with charcoal fire, urgent burning with firewood, and slow burning with trees, which is more exquisite. Traditional heavy oil, heavy color and heavy pyrotechnics have special conditions in Huizhou. When Huizhou cuisine went to the whole country, it still maintained a heavy color: the power of color matching; Heavy oil: the power of seasoning; Heavy pyrotechnics: tempering work. Such as old or tender, hard or soft, knotted or loose, etc. It is a tradition to season Anhui cuisine with ham. Making ham is also a popular family craft in Huizhou. Gourmets admire Huizhou ham very much.

Anhui cuisine is not equal to Anhui cuisine, which is a major branch of Anhui cuisine.