Anhui cuisine (Hui Cai for short), one of the eight most famous cuisines in China, features the local culinary arts of Huizhou, now call Huangshan City. It comprises the specialties of South Anhui, such as dried bamboo shoots, mushrooms, preserved vegetables, and fish.  The highly distinctive characteristic of Anhui cuisine lies not only in the elaborate choices of cooking materials but also in the strict control of cooking process.

Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, games, etc., are from mountain area. Huangshan Mountain has abundant products for dish cooking. Huangshan Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. The white and tender bamboo shoots produced on Huangshan Mountain can be made into very delicious food. Xianggu, a kind of top-grade mushroom grows on old trees, is also very tasty.

Anhui cuisine chefs pay more attention to the taste, color of dishes and the temperature to cook them, and are quite good at braising and stewing the local materials. They are experts especially in cooking delicacies, such as dried bamboo shoots, mushrooms, preserved vegetables, and fish. Anhui dishes preserve most of the original taste and nutrition of the materials. Generally the food here is slightly spicy and salty. Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Ham is often added to improve the taste and soybean sauce is added to make the dish tasteful and attractive.

High up on the menu are stewed soft shell turtle with ham, steamed stone frog, steamed rock partridge, stewed fish belly in brown sauce, bamboo shoots cooked with sausage and dried mushroom, etc