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[[File:Anhui Food.jpg|frameless|center|Anhui Food]]
{{#seo:
|title=Anhui Food (Anhui / Hui Cuisine 徽菜) - Chinese Food Wiki
|keywords=Anhui Food,Anhui cuisine,Hui cuisine,徽菜,Huizhou cuisine,Eight Great Cuisines
|description=Explore Anhui food by city, from Hui cuisine and Huangshan specialties to street snacks, noodles, teas, liquor, condiments and local food brands.
}}


== Introduction ==
{{Breadcrumb|parent=Chinese Food Map}}


Anhui cuisine is one of the eight major cuisines in China. Anhui cuisine originated in the Qin and Han dynasties, prospered in the Tang and Song dynasties, and flourished in the Ming and Qing dynasties. It reached its peak in the middle and late Qing dynasty. Anhui cuisine is the local characteristic of Hui Zhou, and its unique geographical and cultural environment gives it its unique taste. Due to the rise of Anhui merchants in Ming and Qing dynasties, this local flavor gradually entered the local shops and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai and Hubei as well as the middle and lower reaches of the Yangtze river. With extensive influence, it once ranked first among the eight major cuisines in the Ming and Qing dynasties.
{{Infobox food region
| name          = Anhui Food
| simplified    = 安徽美食
| traditional  = 安徽美食
| pinyin        = Ānhuī měishí
| image        = Stinky Mandarin Fish.jpg
| caption      = Stinky mandarin fish, one of Anhui's best-known regional dishes
| level        = Province
| parent        = [[Chinese Food Map|China]]
| capital      = Hefei
| cuisine      = [[Anhui Cuisine|Hui cuisine (徽菜)]]
| last_verified = 2026-09-26
| dishes        = [[Stinky Mandarin Fish]], [[Huainan Beef Soup]], [[Sanhe Rice Dumplings]], [[Taihe Banmian]]
| snacks        = [[Wuhu Xiaolong Soup Buns]], [[Huangshan Shaobing]], [[Fuyang Gela Tiao]]
| ingredients  = [[Anhui Condiments|Hu Yumei Chili Sauce]], [[Bagongshan Tofu]], [[Tongling White Ginger]]
| drinks        = [[Anhui Tea and Drinks|Huangshan Maofeng]], [[Qimen Black Tea]], [[Lu'an Guapian]]
| alcohol      = [[Anhui Alcohol|Gujing Gongjiu]], [[Kouzi Liquor]], [[Yingjia Gongjiu]]
| heritage      = Hui cuisine cooking techniques (national intangible cultural heritage, 2021)<ref name="ich-hui" />
| subdivisions  = Hefei, Wuhu, Bengbu, Huainan, Ma'anshan, Huaibei, Tongling, Anqing, Huangshan, Chuzhou, Fuyang, Suzhou, Lu'an, Bozhou, Chizhou, Xuancheng
| related      = [[Henan Food]], [[Hubei Food]], [[Jiangsu Food]], [[Jiangxi Food]], [[Zhejiang Food]]
}}


== Origin ==
'''Anhui Food''' is the umbrella for the province's many regional food traditions. It includes Hui cuisine, city dishes from the Huai River plain and Yangtze corridor, street snacks, noodles, tea, baijiu, condiments and local food products. Hui cuisine is an important part of Anhui food, but it does not describe every food eaten across Anhui.<ref name="ah-four-regions" /><ref name="ah-200-food" />


Anhui cuisine originated in Shexian county (ancient Huizhou), the capital city of Huizhou. It originated in Tang and Song dynasties, flourished in Ming and qing dynasties, and developed further in Jixi during the republic of China. Jixi county, Xuancheng city, Anhui province has been awarded the title of hometown of Anhui cuisine. The international food culture festival of Anhui cuisine is held every year.
Hui cuisine (徽菜), also called Huizhou cuisine, has its historical home in southern Anhui's old Huizhou region. Read its history, cooking methods and signature dishes in the separate [[Anhui Cuisine|Anhui Cuisine (Hui Cuisine)]] article. This page is the province-wide guide: it groups the food by place and by topic so readers can follow the parts that interest them.<ref name="ich-hui" />


{{Food hub cards
|link1=Anhui Cuisine|label1=Anhui Cuisine|desc1=Hui cuisine, its methods and classic dishes
|link2=#Food geography|label2=Cities and regions|desc2=Specialties from all 16 cities
|link3=#Famous dishes|label3=Famous dishes|desc3=Signature foods across Anhui
|link4=Anhui Street Food|label4=Street foods|desc4=Buns, pastries and market snacks
|link5=Anhui Noodles|label5=Noodles|desc5=Banmian, Gela tiao and more
|link6=Anhui Tea and Drinks|label6=Tea and drinks|desc6=Famous teas and local drinks
|link7=Anhui Alcohol|label7=Alcohol|desc7=Baijiu and brewing traditions
|link8=Anhui Condiments|label8=Condiments|desc8=Sauces, tofu and preserved foods
}}


== Culture ==
== Food geography ==


The formation of Anhui cuisine is closely related to the unique geographical environment, cultural environment and dietary customs of Huizhou in ancient Jiangnan, providing an inexhaustible supply of raw materials for Anhui cuisine. Unique conditions have become a strong material guarantee for the development of Anhui cuisine. At the same time, various customs and rituals and seasonal activities in Huizhou have also strongly promoted the formation and development of Anhui cuisine. The heyday of Anhui cuisine was the period when hui merchants dominated China. To some extent, Huizhou merchants have made great contributions to the spread and development of Anhui cuisine.
Four broad areas help describe Anhui’s food geography. These are reference groupings, not fixed boundaries; food traditions can cross modern administrative lines. Historic Huizhou also included Wuyuan, now part of Jiangxi.<ref name="ah-four-regions" /><ref name="ich-hui" />


== Characteristics ==
* '''Northern Anhui and the Huai River plain:''' Fuyang, Bozhou, Huaibei, Suzhou and Bengbu. Wheat noodles and breads occur alongside lamb soup, roast chicken, preserved foods, freshwater fish and lake foods.
* '''Jianghuai and the Dabie Mountains:''' Hefei, Huainan, Chuzhou and Lu’an. Local examples include rice and wheat snacks, goose, beef soup, tofu, mountain produce and tea.<ref name="hefei-food" /><ref name="huainan-soup" /><ref name="bagongshan-tofu" /><ref name="luan-tea" />
* '''The Yangtze corridor:''' Wuhu, Ma’anshan, Tongling, Anqing and Chizhou. Noodle shops, buns, river foods, preserved tofu, white ginger and local sauces feature in city and county traditions.<ref name="wuhu-snacks" /><ref name="huyumei" />
* '''Southern Anhui and historic Huizhou:''' Huangshan and Xuancheng include Huizhou culinary traditions, fermented and cured foods, mountain produce, baked snacks and locally grown teas.<ref name="ich-hui" /><ref name="huangshan-shaobing" /><ref name="huangshan-tea" />


Anhui cuisine is good at cooking, stewing and steaming, with heavy oil, heavy color and heavy fire. While fried dishes are less. First of all, It become outstanding because of local draw materials. Secondly, it makes good use of the heat. Thirdly, it is good at stewing and strikes a balance in the flavor. Fourth, pay attention to natural and eating regimen. Anhui cuisine inherits the tradition of the same origin of Chinese medicine and food. Keeping good health by eating food, which is a major feature of Anhui cuisine.
The provincial tourism selection of 200 signature foods and snacks covers all 16 prefecture-level cities. It is a useful index for further reading; individual foods are often associated with a particular city, county or town rather than with the whole province.<ref name="ah-200-food" />
== Anhui Food by City ==


The examples below are grouped by broad region. Many are associated with a county, town or particular local tradition; they are not an exhaustive list of foods found in each city.<ref name="ah-200-food" /><ref name="jinzhai-16" />


== History ==
=== Northern Anhui and the Huai River plain ===


"Hui" is the abbreviation of Huizhou. "Anhui cuisine" gets its name from Huizhou. It prospers because of the rise of Huizhou merchants and weakens because of their decline. The prosperity of Huizhou merchants promoted the development of catering industry in their hometown, which not only raised the level of Anhui cuisine and made it a necessity for banquets and social gatherings, but also promoted Anhui cuisine restaurants all over the country.
* '''Fuyang:''' Taihe banmian (太和板面), Gela tiao (格拉条), pillow-shaped bread (枕头馍) and Fuyang fenji (阜阳粉鸡), alongside a strong wheat-food tradition.
* '''Bozhou:''' Cao Cao chicken (曹操鸡), Huatuo ten-herb soup (华佗十全汤), beef flatbread (牛肉馍) and Guoyang gan-kou noodles (涡阳干扣面).
* '''Huaibei:''' Zhou-style mianpi (周氏面皮), Linhuan pickled baogua (临涣酱培包瓜), stone-street oil tea (石板街油茶) and charcoal-pot dishes.
* '''Suzhou:''' Fuliji roast chicken (符离集烧鸡), Huangzangyu mushroom chicken (皇藏峪蘑菇鸡), Xiao County lamb soup (萧县羊肉汤) and Dangshan pear dishes.
* '''Bengbu:''' Tuo Lake crab (沱湖螃蟹), braised river shrimp (红烧蚂虾), river clam with vermicelli and Xueyuan tangyuan (雪园汤圆).


== Cooking skills ==
=== Jianghuai and the Dabie Mountains ===


There are more than 50 kinds of cooking techniques commonly used in Anhui cuisine in 20 categories, among which the most representative hui style features are sliding, stewed and fuming.
* '''Hefei:''' Sanhe rice dumplings (三河米饺), Feixi old hen soup (肥西老母鸡汤), Luzhou duck-oil shaobing (庐州鸭油烧饼) and Wushan goose (吴山贡鹅).<ref name="hefei-food" />
* '''Huainan:''' Huainan beef soup (淮南牛肉汤), Bagongshan tofu (八公山豆腐), Shouxian Dajiujia pastry (寿县大救驾) and tofu pudding.<ref name="huainan-soup" /><ref name="bagongshan-tofu" />
* '''Chuzhou:''' Machang lamb noodles (马厂羊肉面), Qinlan braised goose (秦栏卤鹅), Fengyang Hongwu tofu (凤阳洪武豆腐) and Langya sesame brittle.
* '''Lu’an:''' Jinzhai hanging pot (金寨吊锅), Wanfo Lake fish head (万佛湖清炖鱼头), Lu’an Guapian tea (六安瓜片) and mugwort rice cakes (蒿子粑粑).<ref name="luan-tea" />


=== Yangtze corridor ===


== Development ==
* '''Wuhu:''' shrimp-roe noodles (虾籽面), Xiaolong soup buns (小笼汤包), radish pastries, fried stinky tofu, red-skin duck and Wuwei salted duck.<ref name="wuhu-snacks" /><ref name="wuhu-buns" />
* '''Ma’anshan:''' Caishiji tea-dried tofu (采石矶茶干), Hanshan sealed fish (含山封扁鱼), Dangtu pork noodles (当涂大肉面) and Yuncao breakfast foods.
* '''Tongling:''' Tongling white ginger (铜陵白姜), Shun’an sesame brittle (顺安酥糖), Zongyang rice cakes (枞阳糍粑) and Huayu fish.
* '''Anqing:''' Hu Yumei broad-bean chili sauce (胡玉美蚕豆辣酱), Tongcheng water banquet (桐城水碗), Jiangmao dumplings (江毛水饺) and Nanmen beef buns.<ref name="huyumei" />
* '''Chizhou:''' chili zha (池州辣椒鲊), Jiuhua huangjing cake (九华黄精饼), Guichi xiaoba (贵池小粑) and Qiupu mandarin fish.


Hui merchants will set up a table of hometown dishes for business, social intercourse or friends' party to show their respect to the distinguished guests.
=== Southern Anhui and Huizhou ===


Huizhou merchants spread all over the world, so hui restaurant began to appear, promoting the development of Anhui cuisine system.
* '''Huangshan:''' stinky mandarin fish (臭鳜鱼), Mao tofu (毛豆腐), Huangshan shaobing (黄山烧饼), Wucheng dried tofu, knife-board cured pork and Taiping noodles.<ref name="stinky-fish" /><ref name="mao-tofu" /><ref name="huangshan-shaobing" />
* '''Xuancheng:''' Jixi Ta-guo (绩溪挞粿), Hu Shi Yipin Pot (胡适一品锅), Shuiyang three treasures (水阳三宝), Guangde mugwort buns and Jing County braised noodles.


== Famous Food ==
''Names and spellings follow the cited selections where possible; some foods are more closely associated with a county or town than with its prefecture-level city.''
* [[Stinky Mandarin Fish]] (臭鳜鱼) — Hui cuisine signature fermented mandarin fish


{| class="wikitable"
== Anhui Cuisine ==
|-
! English !! Traditional Chinese !! Simplified Chinese !! Pinyin !! Description
|-
| Bagongshan [[Stinky Tofu]] || 八公山臭豆腐 || 八公山臭豆腐 || bāgōngshān chòu dòufǔ || Also known as "four seasons tofu", is a traditional local snack in Huainan, Anhui.
|-
| Egg dumplings || 農家蛋餃 || 农家蛋饺 || nóngjiā dàn jiǎo || These dumplings, usually associated with rural cooking, use thin sheets of egg instead of flour for the wrapping. Egg dumplings traditionally use pork as a filling. In preparation, a ladle is lightly coated with oil and heated, well beaten eggs are spooned into the ladle and cooked until the mixture forms a dumpling wrapper. The pork filling is then spooned into the egg wrapping and the entire dumpling steamed. It is often served with soy sauce.
|-
| Li Hongzhang [[Chop Suey]] || 李鴻章雜碎 || 李鸿章杂碎 || Lǐ Hóngzhāng zásuì || A popular dish named after Li Hongzhang a prominent Qing dynasty statesman from Anhui Province. The dish, a complex soup, is somewhat salty with a taste of sweetness. Many ingredients are used in the soup but the most common ones include fish, squid, bamboo, dry bean curd, chicken, ham and assorted vegetables.
|-
| Luzhou roast duck || 廬州烤鴨 || 庐州烤鸭 || Lúzhōu kǎoyā || A popular dish from Hefei which first gained recognition when it was offered as tribute to the imperial court. While not as well known internationally as Peking duck, Luzhou roast duck has won awards and distinction within China.
|-
| Potato cellophane noodles || 紅薯粉絲 || 红薯粉丝 || hóngshǔ fěnsī || Sweet potato starch vermicelli.
|-
| Sanhe shrimp paste || 三河蝦糊 || 三河虾糊 || sānhé xiāhú || A regional dish that originated in Sanhe, Feixi County, but can now be found in Hefei. The dish's main components are rice flour and a regional species of small white shrimp. The shrimp are stir fried with leeks and soy sauce, while the rice flour is soaked in water and later added to the shrimp. The dish is brown in colour and tastes pleasantly salty. It is eaten with a spoon.
|-
| Steamed stone frog || 清蒸石蛙 || 清蒸石蛙 || Qīngzhēng shí wā || The dish has been proven to be rich in protein and other nutrients.
|-
| Wushan imperial goose || 吳山貢鵝 || 吴山贡鹅 || wúshān gòng'é || The history of Wushan imperial goose dates back to the Tang dynasty. The dish is lightly coloured and has a fragrant and salty taste.
|-
|}


'''[[Anhui Cuisine|Hui cuisine (徽菜)]]''' is the province’s best-known named cuisine and one of China’s Eight Great Cuisines. It developed in historic Huizhou, in southern Anhui, and its food region crossed the modern Anhui–Jiangxi border.<ref name="mct-eight" /><ref name="ich-hui" />


For further reading, see the English Wikipedia overview.<ref name="wp">[https://en.wikipedia.org/wiki/Anhui_cuisine English Wikipedia]</ref>
* '''Origins and region:''' Historic Huizhou’s mountain and valley communities formed the culinary tradition; its present-day geography includes Jixi in Xuancheng and extends historically to Wuyuan in Jiangxi.<ref name="ich-hui" /><ref name="ah-four-regions" />
* '''Ingredients and flavor:''' Mountain produce, freshwater fish, bamboo shoots, mushrooms, wild greens, tofu and preserved foods appear in regional cooking.<ref name="huangshan-techniques" /><ref name="mao-tofu" />
* '''Representative dishes and methods:''' Stinky mandarin fish, Mao tofu and Yipin Pot are among the best-known examples; Hui cuisine is also associated with braising, stewing and steaming.<ref name="stinky-fish" /><ref name="mao-tofu" /><ref name="yipin-pot" /><ref name="huangshan-techniques" />


Hui cuisine cooking techniques were added to China’s national intangible cultural heritage list in 2021. This designation concerns the Huizhou culinary tradition; it does not classify all food from modern Anhui as Hui cuisine.<ref name="ich-hui" />
See [[Anhui Cuisine]] for a fuller account of its history, cooking methods and dishes.
== Famous dishes ==
The examples below represent several Anhui food traditions; the list is not limited to Hui cuisine. Food-origin stories are identified as local lore unless documentary evidence supports a specific claim.<ref name="ah-200-food" /><ref name="mct-visitor" />
* '''Stinky mandarin fish''' (臭鳜鱼) — associated with Huizhou and Huangshan; the fish is salted and aged before cooking.<ref name="stinky-fish" />
* '''Mao tofu''' (毛豆腐) — fermented tofu associated with Huangshan, commonly pan-fried.<ref name="mao-tofu" />
* '''Huifu Yipin Pot''' (徽府一品锅) — a layered dish slowly simmered in the Huizhou style.<ref name="yipin-pot" />
* '''Wenzheng Mountain bamboo shoots''' (问政山笋) — a She County specialty prepared with seasonal mountain produce.<ref name="ah-200-food" />
* '''Huizhou knife-board cured pork''' (徽州刀板香) — cured pork prepared with seasonal ingredients.<ref name="ah-200-food" />
* '''Huainan beef soup''' (淮南牛肉汤) and '''Bagongshan tofu''' (八公山豆腐) — distinct specialties from Huainan.<ref name="huainan-soup" /><ref name="bagongshan-tofu" />
* '''Wuhu shrimp-roe noodles''' (虾籽面) — a well-known city noodle dish.<ref name="wuhu-snacks" />
* '''Sanhe rice dumplings''' (三河米饺) — associated with Sanhe in Feixi County.<ref name="hefei-food" />
* '''Taihe banmian''' (太和板面) and '''Fuyang Gela tiao''' (格拉条) — wheat-noodle dishes from Fuyang and Taihe.<ref name="ah-200-food" /><ref name="jinzhai-16" />
* '''Li Hongzhang chop suey''' (李鸿章大杂烩) — included in Anhui food selections; origin accounts vary.<ref name="mct-visitor" />
* '''Luzhou roast duck''' (庐州烤鸭) and '''Wushan goose''' (吴山贡鹅) — poultry dishes associated with the Hefei area.<ref name="hefei-food" /><ref name="mct-visitor" />
== Street foods and snacks ==
The snack repertoire includes northern wheat-based breakfasts, filled dumplings and buns, river-city noodle-shop foods, and baked pastries from southern Anhui.<ref name="ah-200-food" /><ref name="wuhu-snacks" /><ref name="wuhu-buns" /><ref name="huangshan-shaobing" />
=== Breakfasts, buns and dumplings ===
* Wuhu Xiaolong soup buns (芜湖小笼汤包)
* Sanhe rice dumplings (三河米饺)
* Jiangmao dumplings (江毛水饺) and Nanmen beef buns (南门牛肉包), Anqing
* Xueyuan tangyuan (雪园汤圆), Bengbu
* Huainan tofu pudding and noodle breakfasts
=== Baked snacks and sweets ===
* Huangshan and Huizhou shaobing (黄山烧饼)
* Jixi Ta-guo (绩溪挞粿)
* Langya sesame brittle (琅琊酥糖), Chuzhou
* Huizhou sesame and frozen-rice candies
* Fuyang pillow-shaped bread (枕头馍)
* Mengcheng flaky shaobing and Bengbu pork-tenderloin shaobing
=== Street stalls and savory bites ===
* Wuhu fried stinky tofu (芜湖臭豆腐) and radish pastry (萝卜丝饼)
* Bozhou beef flatbread (牛肉馍)
* Huaibei mianpi (面皮) and stone-street oil tea (石板街油茶)
* Fengyang tofu snacks and Chizhou chili zha
=== Examples by locality ===
* '''Wuhu:''' shrimp-roe noodles, soup buns, radish pastry, red-skin duck and Wuwei salted duck
* '''Hefei and Sanhe:''' duck-oil shaobing, goose and rice dumplings
* '''Huangshan:''' shaobing, Mao tofu, sweet pastries and cured foods
* '''Fuyang and Taihe:''' Gela tiao, banmian and pillow bread
* '''Bengbu, Chuzhou, Chizhou, Anqing and Lu’an:''' tangyuan, sesame brittle, huangjing cakes, dumplings and mugwort rice cakes
See [[Anhui Street Food]] for city-specific snack and market-food entries.
== Anhui Noodles & Wheat Foods ==
Wheat foods are especially prominent in northern Anhui, while noodles and filled pastries have their own local forms across the province.
=== Noodles and breakfast bowls ===
* Taihe banmian (太和板面)
* Fuyang Gela tiao (格拉条)
* Guoyang gan-kou noodles (涡阳干扣面)
* Feidong loach noodles (肥东泥鳅挂面)
* Machang lamb noodles (马厂羊肉面)
* Dangtu pork noodles (当涂大肉面)
* Jing County braised noodles (泾县焖面)
* Taiping topping noodles (太平浇头面)
* Huainan beef soup with noodles
=== Breads and filled flour foods ===
* Bozhou beef flatbread (牛肉馍)
* Mengcheng flaky shaobing (蒙城烧饼)
* Huangshan shaobing (黄山烧饼)
* Jixi Ta-guo (绩溪挞粿)
* Fuyang pillow bread (枕头馍)
* Sanhe rice dumplings (三河米饺)
The provincial selection also records loach noodles from Feidong and braised noodles from Jing County. Local noodle names reflect distinct doughs, broths, seasonings and county traditions.<ref name="ah-200-food" />
See [[Anhui Noodles]] for descriptions of regional preparations and their local contexts.
== Tea and drinks ==
=== Famous Anhui teas ===
* Huangshan Maofeng (黄山毛峰)
* Qimen black tea / Qihong (祁门红茶)
* Taiping Houkui (太平猴魁)
* Lu’an Guapian (六安瓜片)
* Huoshan Huangya (霍山黄芽)
* Yuexi Cuilan (岳西翠兰)
=== Other local drinks ===
* Red-bean fermented-rice dessert (酒酿赤豆), Wuhu
* Chrysanthemum drinks and infusions
* Seasonal herbal and flower teas
* Soy milk and other breakfast drinks
These tea names refer to products and processing traditions rather than to a single company. Traditional processing methods for Anhui teas appear in national intangible-heritage records.<ref name="huangshan-tea" /><ref name="tea-ich" /><ref name="luan-tea" /><ref name="wuhu-food" />
See [[Anhui Tea and Drinks]] for the regional tea and beverage guide.
== Alcohol ==
Anhui alcoholic drinks include baijiu associated with several cities and counties, as well as regional yellow rice wine and other brewing traditions.<ref name="gujing" /><ref name="kouzi-huaibei" /><ref name="yingjia-mofcom" /><ref name="nanfeng-wine" />
=== Representative baijiu producers ===
* Gujing Gongjiu (古井贡酒) — Bozhou
* Kouzi (口子窖) — Huaibei
* Yingjia Gongjiu (迎驾贡酒) — Huoshan, Lu’an
=== Regional brewing traditions ===
* Gujing Gongjiu: Bozhou distilling and brewing heritage
* Kouzi: Huaibei starter-making, fermentation and cellar storage
* Yingjia: multigrain baijiu associated with Huoshan
* Nanfeng yellow rice wine (南丰黄酒), Langxi County, Xuancheng
* Baijiu and yellow rice wine are separate beverage categories
A producer’s home city is a useful regional association, but these examples do not define a single province-wide liquor style. See [[Anhui Alcohol]] for local producers and brewing traditions.
== Condiments and ingredients ==
Local sauces, preserved vegetables, tofu and produce are ingredients in their own right as well as components of prepared dishes.<ref name="huyumei" /><ref name="ah-200-food" />
=== Sauces and preserved vegetables ===
* Hu Yumei broad-bean chili sauce (胡玉美蚕豆辣酱), Anqing
* Linhuan pickled baogua (临涣酱培包瓜), Huaibei
* Gaogong sweet-and-sour garlic and Guoyang tribute greens, Bozhou
* Huizhou preserved vegetables, cured ham and knife-board pork
=== Local ingredients ===
* Bagongshan tofu (八公山豆腐), Huainan<ref name="bagongshan-tofu" />
* Mao tofu (毛豆腐), Huangshan<ref name="mao-tofu" />
* Caishiji tea-dried tofu, Ma’anshan
* Tongling white ginger (铜陵白姜)
* Bamboo shoots, mushrooms, mugwort and freshwater fish
See [[Anhui Condiments]] for local sauces, pickles, tofu and ingredients.
== Cooking techniques and food heritage ==
Hui cuisine cooking techniques were added to China’s national intangible cultural heritage list in 2021. The designation concerns the Huizhou culinary tradition; food traditions in other cities and counties retain their own techniques and histories.<ref name="ich-hui" /><ref name="huangshan-techniques" />
=== Hui cuisine methods ===
* Seasonal ingredient selection and knife work
* Heat control, braising and stewing
* Steaming and layered casserole cooking
* Salting, curing, drying and fermentation
=== Food-making skills by category ===
* Stinky mandarin fish: salting and controlled fermentation<ref name="stinky-fish" />
* Mao tofu: fermentation followed by frying<ref name="mao-tofu" />
* Yipin Pot and Wenzheng shoots: slow cooking<ref name="yipin-pot" />
* Huangshan shaobing: filling, shaping and baking<ref name="huangshan-shaobing" />
* Huainan beef soup and regional noodle-making<ref name="huainan-soup" />
See [[Anhui Cooking Techniques]] and [[Anhui Cuisine]] for regional methods and their contexts.
== Food makers and brands ==
The index distinguishes historic shops and regional producers from contemporary companies. Commercial brands are examples of Anhui’s food economy, not definitions of local cuisine.<ref name="huyumei" /><ref name="gengfuxing" /><ref name="huiweihe" /><ref name="xieyuda" /><ref name="gujing" /><ref name="three-squirrels" /><ref name="laoxiangji" />
* '''Anqing — Hu Yumei (胡玉美):''' broad-bean chili sauce and the city’s documented sauce-making trade.<ref name="huyumei" />
* '''Wuhu — Geng Fuxing (耿福兴):''' restaurant foods including shrimp-roe noodles and soup buns.<ref name="gengfuxing" />
* '''Huangshan — Huiweihe / Maixiangcun (徽味和 / 麦香村):''' Huizhou shaobing and Huimo pastries.<ref name="huiweihe" />
* '''Huangshan tea areas — Xie Yuda (谢裕大) and local tea makers:''' commercial tea brands alongside regional tea names produced by multiple makers.<ref name="xieyuda" />
* '''Bozhou, Huaibei and Huoshan — Gujing Gongjiu, Kouzi and Yingjia:''' baijiu producers associated with different cities and county traditions.<ref name="gujing" /><ref name="kouzi-huaibei" /><ref name="yingjia-mofcom" />
* '''Wuhu and Feixi — Three Squirrels and Laoxiangji:''' contemporary packaged-snack and restaurant businesses.<ref name="three-squirrels" /><ref name="laoxiangji" />
See [[Anhui Food Brands]] for notable producers and shops.
== See also ==
== See also ==
* [[Chinese Food Map]]
* [[Anhui Cuisine]]
* [[Anhui Street Food]]
* [[Anhui Alcohol]]
* [[Anhui Cooking Techniques]]
* [[Anhui Noodles]]
* [[Anhui Tea and Drinks]]
* [[Anhui Condiments]]
* [[Anhui Food Brands]]
* [[Stinky Mandarin Fish]]
* [[Stinky Mandarin Fish]]
 
* [[Huainan Beef Soup]]
* [[Stinky Tofu]]
* [[Henan Food]]
* [[Henan Food]]
* [[Hubei Food]]
* [[Hubei Food]]
Line 71: Line 290:
* [[Jiangxi Food]]
* [[Jiangxi Food]]
* [[Zhejiang Food]]
* [[Zhejiang Food]]
* [[Chinese Food Map]]
* [[Chinese Snack]]


== References ==
== References ==
 
<references>
{{reflist}}
<ref name="ah-200-food">[https://www.shucheng.gov.cn/group3/M00/2D/8D/wKgSG2I2sl-AGT9_AATZfa0hvNU709.pdf First Anhui “Must-Try” Specialty Foods and Snacks selection (200 items)], Anhui provincial tourism selection, reproduced by Shucheng County Government.</ref>
<ref name="ah-four-regions">[https://www.ctnews.com.cn/zt/content/2022-04/15/content_122353.html “A Taste of Anhui” food map], China Tourism News, reporting on the Anhui provincial culture and tourism food program.</ref>
<ref name="bagongshan-tofu">[https://nyncj.huainan.gov.cn/mycp/551759640.html Bagongshan Tofu], Huainan Municipal Agriculture and Rural Affairs Bureau.</ref>
<ref name="gengfuxing">[https://amr.wuhu.gov.cn/xwdt/xqdt/8870481.html Gengfuxing and Wuhu heritage foods], Wuhu Municipal Administration for Market Regulation.</ref>
<ref name="gujing">[https://static.cninfo.com.cn/finalpage/2026-04-29/1225237621.PDF 2025 Annual Report], Anhui Gujing Distillery Co., Ltd.</ref>
<ref name="hefei-food">[https://www.hfyaohai.gov.cn/mlyh/yhgl/msmf/10909099.html Food Customs], Yaohai District Government, Hefei.</ref>
<ref name="huainan-soup">[https://www.huainan.gov.cn/zjhn/hntc/1259063166.html Huainan Beef Soup], Huainan Municipal Government.</ref>
<ref name="huangshan-shaobing">[https://www.huangshan.gov.cn/zwgk/public/6615714/11719825.html Huangshan shaobing and its local baking tradition], Huangshan Municipal Government.</ref>
<ref name="huangshan-tea">[https://www.huangshan.gov.cn/zwgk/public/6615714/11685907.html Traditional teas of Huangshan and local protections], Huangshan Municipal Government.</ref>
<ref name="huangshan-techniques">[https://www.huangshan.gov.cn/zjhs/rwhz/hc/8294043.html Hui Cuisine Cooking Characteristics], Huangshan Municipal Government.</ref>
<ref name="huiweihe">[https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/c0d5cba7ad4f4dc1a3282c03c2c84d97 Huiweihe], China Time-honored Brand Digital Museum, Ministry of Commerce.</ref>
<ref name="huyumei">[https://zhlzh.mofcom.gov.cn/news/getNews/49463 Hu Yumei sauce-making and the Anqing time-honored brands], Ministry of Commerce.</ref>
<ref name="ich-hui">[https://www.ihchina.cn/project_details/23584.html Hui Cuisine Cooking Techniques], China Intangible Cultural Heritage Digital Museum.</ref>
<ref name="jinzhai-16">[https://www.ahjinzhai.gov.cn/zwzx/mtjz/38178737.html “Treasure Anhui: Every City Has Its Own Set”], Jinzhai County Government, reprinted from Anhui Daily.</ref>
<ref name="kouzi-huaibei">[https://www.huaibei.gov.cn/ljhb/whzl/ttmc/64629915.html Kouzi liquor], Huaibei Municipal Government.</ref>
<ref name="laoxiangji">[https://www.lxjchina.com.cn/ Laoxiangji company profile], company website.</ref>
<ref name="luan-tea">[https://www.luan.gov.cn/zwzx/dtxx/10670903.html Lu'an tea varieties and tea culture], Lu'an Municipal Government.</ref>
<ref name="mao-tofu">[https://www.huangshan.gov.cn/zwgk/public/6615714/11237125.html Huizhou Mao Tofu], Huangshan Municipal Government.</ref>
<ref name="mct-eight">[https://www.huangshan.gov.cn/zwgk/public/6615714/11339683.html Third China (Huangshan) Hui Cuisine Food Carnival and Industry Development Conference], Huangshan Municipal Government.</ref>
<ref name="mct-visitor">[https://www.mct.gov.cn/preview/special/9160/llxl/202009/t20200923_875332.htm Anhui cultural-tourism food guide], Ministry of Culture and Tourism.</ref>
<ref name="nanfeng-wine">[https://amr.xuancheng.gov.cn/News/show/1714760.html Nanfeng yellow rice wine], Xuancheng Municipal Administration for Market Regulation.</ref>
<ref name="stinky-fish">[https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/5ce9832c72c5409ca8875336796958db Ziyun Restaurant], China Time-honored Brand Digital Museum, Ministry of Commerce.</ref>
<ref name="tea-ich">[https://www.ihchina.cn/project_details/28516.html Traditional tea processing in Anhui], China Intangible Cultural Heritage Digital Museum.</ref>
<ref name="three-squirrels">[https://www.3songshu.com/news-detail.html?id=1&source=breakingNews About Three Squirrels], company website.</ref>
<ref name="wuhu-buns">[https://amr.wuhu.gov.cn/xwdt/sjdt/8798246.html Wuhu Xiaolong soup buns], Wuhu Municipal Administration for Market Regulation.</ref>
<ref name="wuhu-food">[https://swj.wuhu.gov.cn/openness/public/6596631/40337896.html Wuhu local food and snack brands], Wuhu Municipal Commerce Bureau.</ref>
<ref name="wuhu-snacks">[https://ct.wuhu.gov.cn/xwzx/bmyw/8267834.html Wuhu dishes selected as Anhui signatures], Wuhu Municipal Culture and Tourism Bureau.</ref>
<ref name="xieyuda">[https://www.xieyudatea.com/index.php/category/jj.html Xie Yuda company profile], company website.</ref>
<ref name="yingjia-mofcom">[https://lzhbwg.mofcom.gov.cn/edi_ecms_web_front/thb/detail/1527d903d9514797b0b0570ff8a605e4 Yingjia and its brewing tradition], China Time-honored Brand Digital Museum, Ministry of Commerce.</ref>
<ref name="yipin-pot">[https://www.huangshan.gov.cn/site/tpl/4636?id=19735&type=food Huifu Yipin Pot], Huangshan Municipal Government, Culture and Tourism Bureau.</ref>
</references>

Latest revision as of 12:54, 26 September 2026


Anhui Food
安徽美食
Ānhuī měishí
Stinky Mandarin Fish.jpg
Stinky mandarin fish, one of Anhui's best-known regional dishes
Level Province
Parent area China
Capital / seat Hefei
Cuisine Hui cuisine (徽菜)
Last verified 2026-09-26
Foods
Representative dishes Stinky Mandarin Fish, Huainan Beef Soup, Sanhe Rice Dumplings, Taihe Banmian
Snacks Wuhu Xiaolong Soup Buns, Huangshan Shaobing, Fuyang Gela Tiao
Ingredients and drinks
Condiments and ingredients Hu Yumei Chili Sauce, Bagongshan Tofu, Tongling White Ginger
Tea and drinks Huangshan Maofeng, Qimen Black Tea, Lu'an Guapian
Alcohol Gujing Gongjiu, Kouzi Liquor, Yingjia Gongjiu
Recognition
Intangible heritage Hui cuisine cooking techniques (national intangible cultural heritage, 2021)[1]
Places
Subdivisions Hefei, Wuhu, Bengbu, Huainan, Ma'anshan, Huaibei, Tongling, Anqing, Huangshan, Chuzhou, Fuyang, Suzhou, Lu'an, Bozhou, Chizhou, Xuancheng
Related places Henan Food, Hubei Food, Jiangsu Food, Jiangxi Food, Zhejiang Food
More
Foods
Representative dishesStinky Mandarin Fish, Huainan Beef Soup, Sanhe Rice Dumplings, Taihe Banmian
SnacksWuhu Xiaolong Soup Buns, Huangshan Shaobing, Fuyang Gela Tiao
Ingredients and drinks
Condiments and ingredientsHu Yumei Chili Sauce, Bagongshan Tofu, Tongling White Ginger
Tea and drinksHuangshan Maofeng, Qimen Black Tea, Lu'an Guapian
AlcoholGujing Gongjiu, Kouzi Liquor, Yingjia Gongjiu
Recognition
Intangible heritageHui cuisine cooking techniques (national intangible cultural heritage, 2021)[1]
Places
SubdivisionsHefei, Wuhu, Bengbu, Huainan, Ma'anshan, Huaibei, Tongling, Anqing, Huangshan, Chuzhou, Fuyang, Suzhou, Lu'an, Bozhou, Chizhou, Xuancheng
Related placesHenan Food, Hubei Food, Jiangsu Food, Jiangxi Food, Zhejiang Food

Anhui Food is the umbrella for the province's many regional food traditions. It includes Hui cuisine, city dishes from the Huai River plain and Yangtze corridor, street snacks, noodles, tea, baijiu, condiments and local food products. Hui cuisine is an important part of Anhui food, but it does not describe every food eaten across Anhui.[2][3]

Hui cuisine (徽菜), also called Huizhou cuisine, has its historical home in southern Anhui's old Huizhou region. Read its history, cooking methods and signature dishes in the separate Anhui Cuisine (Hui Cuisine) article. This page is the province-wide guide: it groups the food by place and by topic so readers can follow the parts that interest them.[1]

Anhui Cuisine
Hui cuisine, its methods and classic dishes
Cities and regions
Specialties from all 16 cities
Famous dishes
Signature foods across Anhui
Street foods
Buns, pastries and market snacks
Noodles
Banmian, Gela tiao and more
Tea and drinks
Famous teas and local drinks
Alcohol
Baijiu and brewing traditions
Condiments
Sauces, tofu and preserved foods

Food geography

Four broad areas help describe Anhui’s food geography. These are reference groupings, not fixed boundaries; food traditions can cross modern administrative lines. Historic Huizhou also included Wuyuan, now part of Jiangxi.[2][1]

  • Northern Anhui and the Huai River plain: Fuyang, Bozhou, Huaibei, Suzhou and Bengbu. Wheat noodles and breads occur alongside lamb soup, roast chicken, preserved foods, freshwater fish and lake foods.
  • Jianghuai and the Dabie Mountains: Hefei, Huainan, Chuzhou and Lu’an. Local examples include rice and wheat snacks, goose, beef soup, tofu, mountain produce and tea.[4][5][6][7]
  • The Yangtze corridor: Wuhu, Ma’anshan, Tongling, Anqing and Chizhou. Noodle shops, buns, river foods, preserved tofu, white ginger and local sauces feature in city and county traditions.[8][9]
  • Southern Anhui and historic Huizhou: Huangshan and Xuancheng include Huizhou culinary traditions, fermented and cured foods, mountain produce, baked snacks and locally grown teas.[1][10][11]

The provincial tourism selection of 200 signature foods and snacks covers all 16 prefecture-level cities. It is a useful index for further reading; individual foods are often associated with a particular city, county or town rather than with the whole province.[3]

Anhui Food by City

The examples below are grouped by broad region. Many are associated with a county, town or particular local tradition; they are not an exhaustive list of foods found in each city.[3][12]

Northern Anhui and the Huai River plain

  • Fuyang: Taihe banmian (太和板面), Gela tiao (格拉条), pillow-shaped bread (枕头馍) and Fuyang fenji (阜阳粉鸡), alongside a strong wheat-food tradition.
  • Bozhou: Cao Cao chicken (曹操鸡), Huatuo ten-herb soup (华佗十全汤), beef flatbread (牛肉馍) and Guoyang gan-kou noodles (涡阳干扣面).
  • Huaibei: Zhou-style mianpi (周氏面皮), Linhuan pickled baogua (临涣酱培包瓜), stone-street oil tea (石板街油茶) and charcoal-pot dishes.
  • Suzhou: Fuliji roast chicken (符离集烧鸡), Huangzangyu mushroom chicken (皇藏峪蘑菇鸡), Xiao County lamb soup (萧县羊肉汤) and Dangshan pear dishes.
  • Bengbu: Tuo Lake crab (沱湖螃蟹), braised river shrimp (红烧蚂虾), river clam with vermicelli and Xueyuan tangyuan (雪园汤圆).

Jianghuai and the Dabie Mountains

  • Hefei: Sanhe rice dumplings (三河米饺), Feixi old hen soup (肥西老母鸡汤), Luzhou duck-oil shaobing (庐州鸭油烧饼) and Wushan goose (吴山贡鹅).[4]
  • Huainan: Huainan beef soup (淮南牛肉汤), Bagongshan tofu (八公山豆腐), Shouxian Dajiujia pastry (寿县大救驾) and tofu pudding.[5][6]
  • Chuzhou: Machang lamb noodles (马厂羊肉面), Qinlan braised goose (秦栏卤鹅), Fengyang Hongwu tofu (凤阳洪武豆腐) and Langya sesame brittle.
  • Lu’an: Jinzhai hanging pot (金寨吊锅), Wanfo Lake fish head (万佛湖清炖鱼头), Lu’an Guapian tea (六安瓜片) and mugwort rice cakes (蒿子粑粑).[7]

Yangtze corridor

  • Wuhu: shrimp-roe noodles (虾籽面), Xiaolong soup buns (小笼汤包), radish pastries, fried stinky tofu, red-skin duck and Wuwei salted duck.[8][13]
  • Ma’anshan: Caishiji tea-dried tofu (采石矶茶干), Hanshan sealed fish (含山封扁鱼), Dangtu pork noodles (当涂大肉面) and Yuncao breakfast foods.
  • Tongling: Tongling white ginger (铜陵白姜), Shun’an sesame brittle (顺安酥糖), Zongyang rice cakes (枞阳糍粑) and Huayu fish.
  • Anqing: Hu Yumei broad-bean chili sauce (胡玉美蚕豆辣酱), Tongcheng water banquet (桐城水碗), Jiangmao dumplings (江毛水饺) and Nanmen beef buns.[9]
  • Chizhou: chili zha (池州辣椒鲊), Jiuhua huangjing cake (九华黄精饼), Guichi xiaoba (贵池小粑) and Qiupu mandarin fish.

Southern Anhui and Huizhou

  • Huangshan: stinky mandarin fish (臭鳜鱼), Mao tofu (毛豆腐), Huangshan shaobing (黄山烧饼), Wucheng dried tofu, knife-board cured pork and Taiping noodles.[14][15][10]
  • Xuancheng: Jixi Ta-guo (绩溪挞粿), Hu Shi Yipin Pot (胡适一品锅), Shuiyang three treasures (水阳三宝), Guangde mugwort buns and Jing County braised noodles.

Names and spellings follow the cited selections where possible; some foods are more closely associated with a county or town than with its prefecture-level city.

Anhui Cuisine

Hui cuisine (徽菜) is the province’s best-known named cuisine and one of China’s Eight Great Cuisines. It developed in historic Huizhou, in southern Anhui, and its food region crossed the modern Anhui–Jiangxi border.[16][1]

  • Origins and region: Historic Huizhou’s mountain and valley communities formed the culinary tradition; its present-day geography includes Jixi in Xuancheng and extends historically to Wuyuan in Jiangxi.[1][2]
  • Ingredients and flavor: Mountain produce, freshwater fish, bamboo shoots, mushrooms, wild greens, tofu and preserved foods appear in regional cooking.[17][15]
  • Representative dishes and methods: Stinky mandarin fish, Mao tofu and Yipin Pot are among the best-known examples; Hui cuisine is also associated with braising, stewing and steaming.[14][15][18][17]

Hui cuisine cooking techniques were added to China’s national intangible cultural heritage list in 2021. This designation concerns the Huizhou culinary tradition; it does not classify all food from modern Anhui as Hui cuisine.[1]

See Anhui Cuisine for a fuller account of its history, cooking methods and dishes.

Famous dishes

The examples below represent several Anhui food traditions; the list is not limited to Hui cuisine. Food-origin stories are identified as local lore unless documentary evidence supports a specific claim.[3][19]

  • Stinky mandarin fish (臭鳜鱼) — associated with Huizhou and Huangshan; the fish is salted and aged before cooking.[14]
  • Mao tofu (毛豆腐) — fermented tofu associated with Huangshan, commonly pan-fried.[15]
  • Huifu Yipin Pot (徽府一品锅) — a layered dish slowly simmered in the Huizhou style.[18]
  • Wenzheng Mountain bamboo shoots (问政山笋) — a She County specialty prepared with seasonal mountain produce.[3]
  • Huizhou knife-board cured pork (徽州刀板香) — cured pork prepared with seasonal ingredients.[3]
  • Huainan beef soup (淮南牛肉汤) and Bagongshan tofu (八公山豆腐) — distinct specialties from Huainan.[5][6]
  • Wuhu shrimp-roe noodles (虾籽面) — a well-known city noodle dish.[8]
  • Sanhe rice dumplings (三河米饺) — associated with Sanhe in Feixi County.[4]
  • Taihe banmian (太和板面) and Fuyang Gela tiao (格拉条) — wheat-noodle dishes from Fuyang and Taihe.[3][12]
  • Li Hongzhang chop suey (李鸿章大杂烩) — included in Anhui food selections; origin accounts vary.[19]
  • Luzhou roast duck (庐州烤鸭) and Wushan goose (吴山贡鹅) — poultry dishes associated with the Hefei area.[4][19]

Street foods and snacks

The snack repertoire includes northern wheat-based breakfasts, filled dumplings and buns, river-city noodle-shop foods, and baked pastries from southern Anhui.[3][8][13][10]

Breakfasts, buns and dumplings

  • Wuhu Xiaolong soup buns (芜湖小笼汤包)
  • Sanhe rice dumplings (三河米饺)
  • Jiangmao dumplings (江毛水饺) and Nanmen beef buns (南门牛肉包), Anqing
  • Xueyuan tangyuan (雪园汤圆), Bengbu
  • Huainan tofu pudding and noodle breakfasts

Baked snacks and sweets

  • Huangshan and Huizhou shaobing (黄山烧饼)
  • Jixi Ta-guo (绩溪挞粿)
  • Langya sesame brittle (琅琊酥糖), Chuzhou
  • Huizhou sesame and frozen-rice candies
  • Fuyang pillow-shaped bread (枕头馍)
  • Mengcheng flaky shaobing and Bengbu pork-tenderloin shaobing

Street stalls and savory bites

  • Wuhu fried stinky tofu (芜湖臭豆腐) and radish pastry (萝卜丝饼)
  • Bozhou beef flatbread (牛肉馍)
  • Huaibei mianpi (面皮) and stone-street oil tea (石板街油茶)
  • Fengyang tofu snacks and Chizhou chili zha

Examples by locality

  • Wuhu: shrimp-roe noodles, soup buns, radish pastry, red-skin duck and Wuwei salted duck
  • Hefei and Sanhe: duck-oil shaobing, goose and rice dumplings
  • Huangshan: shaobing, Mao tofu, sweet pastries and cured foods
  • Fuyang and Taihe: Gela tiao, banmian and pillow bread
  • Bengbu, Chuzhou, Chizhou, Anqing and Lu’an: tangyuan, sesame brittle, huangjing cakes, dumplings and mugwort rice cakes

See Anhui Street Food for city-specific snack and market-food entries.

Anhui Noodles & Wheat Foods

Wheat foods are especially prominent in northern Anhui, while noodles and filled pastries have their own local forms across the province.

Noodles and breakfast bowls

  • Taihe banmian (太和板面)
  • Fuyang Gela tiao (格拉条)
  • Guoyang gan-kou noodles (涡阳干扣面)
  • Feidong loach noodles (肥东泥鳅挂面)
  • Machang lamb noodles (马厂羊肉面)
  • Dangtu pork noodles (当涂大肉面)
  • Jing County braised noodles (泾县焖面)
  • Taiping topping noodles (太平浇头面)
  • Huainan beef soup with noodles

Breads and filled flour foods

  • Bozhou beef flatbread (牛肉馍)
  • Mengcheng flaky shaobing (蒙城烧饼)
  • Huangshan shaobing (黄山烧饼)
  • Jixi Ta-guo (绩溪挞粿)
  • Fuyang pillow bread (枕头馍)
  • Sanhe rice dumplings (三河米饺)

The provincial selection also records loach noodles from Feidong and braised noodles from Jing County. Local noodle names reflect distinct doughs, broths, seasonings and county traditions.[3]

See Anhui Noodles for descriptions of regional preparations and their local contexts.

Tea and drinks

Famous Anhui teas

  • Huangshan Maofeng (黄山毛峰)
  • Qimen black tea / Qihong (祁门红茶)
  • Taiping Houkui (太平猴魁)
  • Lu’an Guapian (六安瓜片)
  • Huoshan Huangya (霍山黄芽)
  • Yuexi Cuilan (岳西翠兰)

Other local drinks

  • Red-bean fermented-rice dessert (酒酿赤豆), Wuhu
  • Chrysanthemum drinks and infusions
  • Seasonal herbal and flower teas
  • Soy milk and other breakfast drinks

These tea names refer to products and processing traditions rather than to a single company. Traditional processing methods for Anhui teas appear in national intangible-heritage records.[11][20][7][21]

See Anhui Tea and Drinks for the regional tea and beverage guide.

Alcohol

Anhui alcoholic drinks include baijiu associated with several cities and counties, as well as regional yellow rice wine and other brewing traditions.[22][23][24][25]

Representative baijiu producers

  • Gujing Gongjiu (古井贡酒) — Bozhou
  • Kouzi (口子窖) — Huaibei
  • Yingjia Gongjiu (迎驾贡酒) — Huoshan, Lu’an

Regional brewing traditions

  • Gujing Gongjiu: Bozhou distilling and brewing heritage
  • Kouzi: Huaibei starter-making, fermentation and cellar storage
  • Yingjia: multigrain baijiu associated with Huoshan
  • Nanfeng yellow rice wine (南丰黄酒), Langxi County, Xuancheng
  • Baijiu and yellow rice wine are separate beverage categories

A producer’s home city is a useful regional association, but these examples do not define a single province-wide liquor style. See Anhui Alcohol for local producers and brewing traditions.

Condiments and ingredients

Local sauces, preserved vegetables, tofu and produce are ingredients in their own right as well as components of prepared dishes.[9][3]

Sauces and preserved vegetables

  • Hu Yumei broad-bean chili sauce (胡玉美蚕豆辣酱), Anqing
  • Linhuan pickled baogua (临涣酱培包瓜), Huaibei
  • Gaogong sweet-and-sour garlic and Guoyang tribute greens, Bozhou
  • Huizhou preserved vegetables, cured ham and knife-board pork

Local ingredients

  • Bagongshan tofu (八公山豆腐), Huainan[6]
  • Mao tofu (毛豆腐), Huangshan[15]
  • Caishiji tea-dried tofu, Ma’anshan
  • Tongling white ginger (铜陵白姜)
  • Bamboo shoots, mushrooms, mugwort and freshwater fish

See Anhui Condiments for local sauces, pickles, tofu and ingredients.

Cooking techniques and food heritage

Hui cuisine cooking techniques were added to China’s national intangible cultural heritage list in 2021. The designation concerns the Huizhou culinary tradition; food traditions in other cities and counties retain their own techniques and histories.[1][17]

Hui cuisine methods

  • Seasonal ingredient selection and knife work
  • Heat control, braising and stewing
  • Steaming and layered casserole cooking
  • Salting, curing, drying and fermentation

Food-making skills by category

  • Stinky mandarin fish: salting and controlled fermentation[14]
  • Mao tofu: fermentation followed by frying[15]
  • Yipin Pot and Wenzheng shoots: slow cooking[18]
  • Huangshan shaobing: filling, shaping and baking[10]
  • Huainan beef soup and regional noodle-making[5]

See Anhui Cooking Techniques and Anhui Cuisine for regional methods and their contexts.

Food makers and brands

The index distinguishes historic shops and regional producers from contemporary companies. Commercial brands are examples of Anhui’s food economy, not definitions of local cuisine.[9][26][27][28][22][29][30]

  • Anqing — Hu Yumei (胡玉美): broad-bean chili sauce and the city’s documented sauce-making trade.[9]
  • Wuhu — Geng Fuxing (耿福兴): restaurant foods including shrimp-roe noodles and soup buns.[26]
  • Huangshan — Huiweihe / Maixiangcun (徽味和 / 麦香村): Huizhou shaobing and Huimo pastries.[27]
  • Huangshan tea areas — Xie Yuda (谢裕大) and local tea makers: commercial tea brands alongside regional tea names produced by multiple makers.[28]
  • Bozhou, Huaibei and Huoshan — Gujing Gongjiu, Kouzi and Yingjia: baijiu producers associated with different cities and county traditions.[22][23][24]
  • Wuhu and Feixi — Three Squirrels and Laoxiangji: contemporary packaged-snack and restaurant businesses.[29][30]

See Anhui Food Brands for notable producers and shops.

See also

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 Hui Cuisine Cooking Techniques, China Intangible Cultural Heritage Digital Museum.
  2. ↑ 2.0 2.1 2.2 “A Taste of Anhui” food map, China Tourism News, reporting on the Anhui provincial culture and tourism food program.
  3. ↑ 3.0 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 First Anhui “Must-Try” Specialty Foods and Snacks selection (200 items), Anhui provincial tourism selection, reproduced by Shucheng County Government.
  4. ↑ 4.0 4.1 4.2 4.3 Food Customs, Yaohai District Government, Hefei.
  5. ↑ 5.0 5.1 5.2 5.3 Huainan Beef Soup, Huainan Municipal Government.
  6. ↑ 6.0 6.1 6.2 6.3 Bagongshan Tofu, Huainan Municipal Agriculture and Rural Affairs Bureau.
  7. ↑ 7.0 7.1 7.2 Lu'an tea varieties and tea culture, Lu'an Municipal Government.
  8. ↑ 8.0 8.1 8.2 8.3 Wuhu dishes selected as Anhui signatures, Wuhu Municipal Culture and Tourism Bureau.
  9. ↑ 9.0 9.1 9.2 9.3 9.4 Hu Yumei sauce-making and the Anqing time-honored brands, Ministry of Commerce.
  10. ↑ 10.0 10.1 10.2 10.3 Huangshan shaobing and its local baking tradition, Huangshan Municipal Government.
  11. ↑ 11.0 11.1 Traditional teas of Huangshan and local protections, Huangshan Municipal Government.
  12. ↑ 12.0 12.1 “Treasure Anhui: Every City Has Its Own Set”, Jinzhai County Government, reprinted from Anhui Daily.
  13. ↑ 13.0 13.1 Wuhu Xiaolong soup buns, Wuhu Municipal Administration for Market Regulation.
  14. ↑ 14.0 14.1 14.2 14.3 Ziyun Restaurant, China Time-honored Brand Digital Museum, Ministry of Commerce.
  15. ↑ 15.0 15.1 15.2 15.3 15.4 15.5 Huizhou Mao Tofu, Huangshan Municipal Government.
  16. ↑ Third China (Huangshan) Hui Cuisine Food Carnival and Industry Development Conference, Huangshan Municipal Government.
  17. ↑ 17.0 17.1 17.2 Hui Cuisine Cooking Characteristics, Huangshan Municipal Government.
  18. ↑ 18.0 18.1 18.2 Huifu Yipin Pot, Huangshan Municipal Government, Culture and Tourism Bureau.
  19. ↑ 19.0 19.1 19.2 Anhui cultural-tourism food guide, Ministry of Culture and Tourism.
  20. ↑ Traditional tea processing in Anhui, China Intangible Cultural Heritage Digital Museum.
  21. ↑ Wuhu local food and snack brands, Wuhu Municipal Commerce Bureau.
  22. ↑ 22.0 22.1 22.2 2025 Annual Report, Anhui Gujing Distillery Co., Ltd.
  23. ↑ 23.0 23.1 Kouzi liquor, Huaibei Municipal Government.
  24. ↑ 24.0 24.1 Yingjia and its brewing tradition, China Time-honored Brand Digital Museum, Ministry of Commerce.
  25. ↑ Nanfeng yellow rice wine, Xuancheng Municipal Administration for Market Regulation.
  26. ↑ 26.0 26.1 Gengfuxing and Wuhu heritage foods, Wuhu Municipal Administration for Market Regulation.
  27. ↑ 27.0 27.1 Huiweihe, China Time-honored Brand Digital Museum, Ministry of Commerce.
  28. ↑ 28.0 28.1 Xie Yuda company profile, company website.
  29. ↑ 29.0 29.1 About Three Squirrels, company website.
  30. ↑ 30.0 30.1 Laoxiangji company profile, company website.
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