Hui Cuisine is also called Anhui Cuisine or Wan Cuisine. It is one of the eight famous cuisines of China, derived from North China's Anhui Province. Anhui Cuisine mainly consists of three styles representing three regions: Yangtze River region, Huai River region, and Southern Anhui region. Among them the South Anhui style is the most notable. The birthplace of South Anhui style is She County, located at a world famous tourist destination, Huangshan (the Yellow Mountains).

Anhui is abundant in uncultivated fields, mountains and forests, which provide Anhui Cuisine rich local ingredients. Hui Cuisine uses only local produce, so the freshness of the dishes is unparalleled. Most ingredients in Anhui Cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoots and dates all come from mountain areas. The Yellow Mountains are abundant in raw materials suitable for cooking. Wild herbs are readily available here. Hui Cuisine places a great deal of emphasis on natural foods, which makes it a healthy cuisine. It follows traditional ways and uses foods that are also used for medicinal purposes. The use of wild herbs is one of Hui Cuisine's notable features.

Hui Cuisine is particular about controlling cooking time and temperature. High, medium or slow heat is applied according to the quality and characteristics of the different materials and the flavor requirements of finished dishes. Hui Cuisine requires skill in sautéing and stewing to achieve a delicate lightness in taste. Some typical dishes stewed in brown sauce may appear a little heavy on oil compared to some other styles. Ham is also often added to enhance the taste.

Some dishes representative of the Hui style of cuisine are: Stir-Fried Frog with Log Flower Mushrooms; Phoenix-Tailed Shrimp Steak; Li Hongzhang Hotchpotch; Bagong Mountain Bean Curd; Grape Fish, Mountain Bamboo Shoots, Assorted Meats; Phoenix-Tailed Shrimp in a Bird's Nest and Red Tato in Honey.

Hui Cuisine Menu

English Chinese Pronunciation Characters
Ham and “Whippy” Bamboo Stew Huotui Dun Bian Sun Hwor-tway dwnn byen swnn 火腿炖鞭笋
Stewed Turtle with Ham Huotui Dun Jiayu Hwor-tway dwnn jyaa-yoo 火腿炖甲鱼
Red-Cooked Chicken Fu Li Ji Shao Ji Foo lee jee shaoww jee 符离集烧鸡
Snowy Winter Roast Chicken Xue Dong Shao Ji Sshwair dong shaoww jee 雪冬烧鸡
Tasteless Smoked Duck Wuwei Xun Ya Woo-way sshyoon yaa 无味熏鸭
Fat King Fish in Milk Soup Naizhi Feiwangyu Neye jrr fay wung yoo 奶汁肥王鱼
Honeycomb Tofu Fengwo Doufu Fnng-woo doh-foo 蜂窝豆腐
Braised Masked Palm Civet Hongshao Guozili Hong-shaoww gwor-dzrr-lee 红烧果子狸

Chinese Food Menus

Meat Dishes

Rice, Wheat, and Vegetarian Dishes

Soups, Hotpots, and Snacks

Regional Cuisines

Related Pages

Hi, I'm Ruru Zhou
I updated this article on April 3, 2014
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Questions and Answers About Hui Cuisine

Najah zayyani 2010-11-19
Show Answer
I want a cookbook on Hui cooking can you point one in English
Hello, Najah Zayyani, after some search on the internet, what a pity that it seems that there is no English cookbook on Hui cooking. However, China Highlights offers some information for DIY easy recipes. Hope it can help you. The url is: Lynn Ye replied on 2010-12-14
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