As one of the eight cuisines in China, Anhui cuisine is known for its use of wild herbs, both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other cities. As Anhui has ample uncultivated fields and forests, so the wild herbs used in the region's cuisine are not a problem. Moreover, Anhui cuisine consists of three styles: Yangtze River region, Huai River region, and southern Anhui region.

Such as the fresh water crabs (Dazha xie), Gujing wine (Gujing gongjiu), that used to be sent as tribute to emperors. The food here is generally slightly spicy and salty. Other dishes worth trying are braised chicken, turtle, Mandarin fish and Wenzhenshan bamboo shoots etc. Moreover, all of these delicious dishes visitors could have in Huangshan City or Hefei City, as they are the hottest tourist destinations in Anhui Province.