Anhui cuisine, alternatively referred to as Hui cuisine, is one of the Eight Culinary Traditions of

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...

. It is derived from the native cooking styles of the

Huangshan Huangshan (),Bernstein, pp. 125–127. literally meaning the Yellow Mountain(s), is a mountain range in southern Anhui Province in eastern China. It was originally called “Yishan”, and it was renamed because of a legend that Emperor Xuanyu ...

region in southern

Anhui Province Anhui , (; formerly romanized as Anhwei) is a landlocked province of the People's Republic of China, part of the East China region. Its provincial capital and largest city is Hefei. The province is located across the basins of the Yangtze River ...

Methods and ingredients

Anhui cuisine is known for its use of wild herbs, from both the land and the sea, and simple methods of preparation.

Braising Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coc ...

and

stewing A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and m ...

are common cooking techniques. Frying and

stir frying Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and th ...

are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine consists of three styles: the

Yangtze River The Yangtze or Yangzi ( or ; ) is the longest list of rivers of Asia, river in Asia, the list of rivers by length, third-longest in the world, and the longest in the world to flow entirely within one country. It rises at Jari Hill in th ...

region,

Huai River The Huai River (), Postal Map Romanization, formerly romanization of Chinese, romanized as the Hwai, is a major river in China. It is located about midway between the Yellow River and Yangtze, the two longest rivers and largest drainage basins ...

region, and southern

Anhui Anhui , (; formerly romanized as Anhwei) is a landlocked province of the People's Republic of China, part of the East China region. Its provincial capital and largest city is Hefei. The province is located across the basins of the Yangtze River ...

region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are readily available. Anhui cuisine is heavily associated with

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...

, with Chinese folklore crediting the creation of tofu to the

Han dynasty The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...

prince

Liu An Liú Ān (, c. 179–122 BC) was a Han dynasty Chinese prince, ruling the Huainan Kingdom, and an advisor to his nephew, Emperor Wu of Han (武帝). He is best known for editing the (139 BC) ''Huainanzi'' compendium of Daoist, Confucianist, and ...

who hailed from

Shou County Shou County or Shouxian () is a county in the north-central part of Anhui Province, China, and is located on the southern (right) bank of the Huai River. It is the southernmost county-level division of the prefecture-level city A prefectur ...

(dubbed the "hometown of tofu"). According to Chinese legend,

stinky tofu Stinky tofu () is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a ...

was created by Anhuinese scholar Wang Zhihe who sold his product in Beijing to make a living after failing the

imperial examination The imperial examination (; lit. "subject recommendation") refers to a civil-service examination system in Imperial China, administered for the purpose of selecting candidates for the state bureaucracy. The concept of choosing bureaucrats by ...

. Anhui is the home of

hairy tofu Hairy may refer to: * people or animals covered in hairs or fur * plants covered in trichomes * insects covered in setae * people nicknamed "the Hairy" * Hairy (gene) See also * Hairies, a fictional people * Haerye ''Hunminjeongeum Haerye'' ( ...

where it is a popular snack.

Notable dishes in Anhui cuisine

References

{{DEFAULTSORT:Anhui Cuisine Regional cuisines of China Chinese cuisine