Anhui cuisine (Hui Cai in Chinese), one of the eight most famous cuisines in China, features the local culinary arts of Huizhou. It comprises the specialties of South Anhui, Yanjiang and Yanhuai.

The Anhui style of cooking inspired one of the most famous American takes on Chinese cuisine – ‘chop suey’, (or ‘bits and pieces’) a dish that doesn’t actually exist in China.

Anhui cuisine is characterized by its heavy use of oil, deeply flavored sauces, and superior soups and stock. The main cooking style is to braise or roast, with an expert manipulation of heat and ...

Anhui cuisine is one of the eight great traditions of Chinese cuisine. Combining elements of cooking from northern Anhui, south-central Anhui, and the Hui-speaking areas of southern Anhui, ...

Jonathan Gold was the restaurant critic for the Los Angeles Times. He won the Pulitzer Prize in criticism in 2007 and was a finalist again in 2011.

Chinese regional cuisine can be roughly categorized into eight styles: Sichuan, Canton, Hunan, Jiangsu, Zhejiang, Fujian, Shandong, and Anhui.

Anhui cuisine had the lowest levels of vitamin E and dietary fiber, but the highest levels of protein, vitamin A, niacin, and thiamin. There were significant differences in the DII across cuisines.

Szechuan cuisine stands out due to the bold, pungent and spicy flavours. The use of Sichuan peppercorn is what makes it unique. This one is for those of you who love the sting. Anhui cuisine uses a ...

San Gabriel: China Taste, The only restaurant in the SGV representing Anhui-style cuisine, one of China’s “Eight Great Cuisines”, has closed.The restaurant opened in January. The replacement ...