Anhui Cuisine Guide: The Rustic, Wild Flavors of China's Mountain Tradition

Anhui cuisine—known in Chinese as Hui cai—is perhaps the least known of China’s Eight Great Culinary Traditions, at least among Western travelers. It doesn’t have the global fame of Sichuan or Cantonese cooking, the refined reputation of Jiangsu, or the fiery legend of Hunan. What it does have is something arguably more valuable: authenticity, wildness, and a deep connection to the land.

Born in the mountains and forests of inland eastern China, Anhui cuisine is the food of hunters, foragers, and farmers. It’s hearty, rustic, and deeply seasonal, built around wild herbs, game meats, preserved ingredients, and slow-cooked stews. If you want to taste a side of Chinese cuisine that most foreigners never experience, Anhui is where you start.

This guide covers everything you need to know about Anhui cuisine: its origins, defining characteristics, must-try dishes, and where to experience it.

What Makes Anhui Cuisine Unique?

Anhui province sits in eastern China, inland from the coastal provinces of Jiangsu and Zhejiang. While those coastal regions built their cuisines on fish and trade wealth, Anhui’s food was shaped by mountains, forests, and relative isolation. The province is home to the Huangshan (Yellow Mountains), the Yangtze and Huai rivers, and vast tracts of forested hill country.

Several characteristics define Anhui cuisine:

Wild and foraged ingredients: Anhui chefs use ingredients that other Chinese cuisines rarely touch—wild mushrooms, bamboo shoots pulled from mountain soil, game meats (wild rabbit, pheasant, deer), and mountain herbs like ginseng and astragalus.
Heavy use of preserved foods: The mountainous terrain and cold winters made food preservation essential. Cured meats, dried vegetables, pickled greens, and fermented tofu are all central to Anhui cooking.
Stewing and braising: Anhui cuisine favors slow, long cooking methods. Many dishes are stewed in clay pots for hours, resulting in deeply flavored, tender dishes where the ingredients have melted into one another.
Minimal oil and seasoning: Unlike the oil-slicked wok dishes of Sichuan or the sweet glazes of Jiangsu, Anhui food is relatively light on oil and seasoning. The flavors come from the ingredients themselves, enhanced by time and technique rather than sauces.
Ham as a foundation: Anhui is one of China’s great ham-producing regions. Anhui ham (similar to but distinct from Jinhua ham) is used as a flavoring base for soups, stews, and braised dishes, much like prosciutto or pancetta in Italian cooking.

The Three Regional Styles of Anhui Cuisine

Anhui cuisine is generally divided into three sub-styles, each reflecting its local geography.

Southern Anhui (Hui-style, Huangshan Region)

The mountains of southern Anhui—including the famous Huangshan (Yellow Mountains)—are the heartland of Anhui cuisine. This region, historically known as Huizhou, was home to wealthy merchant families who developed a sophisticated food culture. The dishes here are the most refined of the three styles, but still fundamentally rustic compared to coastal cuisines.

Southern Anhui highlights include:

Stinky Mandarin Fish (Chou Guiyu): Anhui’s most famous dish. Fresh mandarin fish is fermented in a salt brine for several days, then braised with soy sauce, garlic, and chili. The fermentation gives the fish a pungent aroma (similar to aged cheese) but a surprisingly delicate, complex flavor. A version of this dish is also claimed by Zhejiang cuisine, but the Anhui original is considered the benchmark.
Bamboo Shoots with Smoked Pork: Fresh spring bamboo shoots stir-fried with Anhui’s smoked pork, letting the shoots absorb the meat’s smoky, savory flavor.
Huangshan Stewed Pigeon: Pigeon stewed with mountain herbs and dried scallops in a clay pot for hours, resulting in a deeply nourishing, mineral-rich broth.

Central Anhui (Yangtze and Huai River Region)

The river valleys of central Anhui are more agricultural, producing rice, wheat, soybeans, and freshwater fish. The cuisine here is simpler and more home-style, with an emphasis on river fish, tofu, and braised dishes.

Central Anhui highlights include:

Li Hongzhang Hotpot (Lihongzhang Dahui Cai): Named after the Qing Dynasty diplomat who was born in Anhui. A lavish hotpot-style dish with sea cucumber, squid, chicken, pork, ham, bamboo shoots, and various vegetables, all simmered together in a rich broth. It’s said Li Hongzhang served it to foreign guests.
River fish stews: Various freshwater fish from the Yangtze and Huai rivers, stewed with ginger, garlic, and Anhui ham.
Tofu dishes: Anhui produces excellent tofu, and it features in many dishes—stuffed, braised, or stewed.

Northern Anhui (Huaibei Plain)

The northern part of Anhui is a flat, wheat-growing plain bordering Shandong and Henan. The food here is more influenced by northern Chinese traditions, with wheat-based staples like noodles, steamed buns, and pancakes. The flavors are heartier and saltier.

Northern Anhui highlights include:

Sa Tang (Spicy Soup): A thick, peppery soup made with beef or lamb, wheat starch, and a generous amount of black pepper. It’s a popular breakfast dish, warming and invigorating.
Fried dough twists (Sanzi): Crispy, deep-fried wheat dough twists, often eaten as a snack or with soup.
Beef and noodle dishes: Hand-pulled noodles served with braised beef, influenced by the Muslim culinary traditions that are strong in this region.

Must-Try Anhui Dishes

1. Stinky Mandarin Fish (Chou Guiyu)

The dish that put Anhui cuisine on the map. Fresh mandarin fish is cured in a brine of salt and rice wine for 5–7 days, during which it develops a powerful, cheesy aroma. The fish is then pan-fried and braised with soy sauce, garlic, ginger, and chili. The smell can be overwhelming (hence the name “stinky”), but the taste is remarkably clean and delicate, with a depth that only fermentation can provide.

The story goes that Anhui merchants traveling to Hangzhou would preserve fish in salt for the journey, inadvertently creating a fermentation process. The resulting dish became a sensation.

Where to try: Huangshan region and throughout Anhui. Expect ¥60–120.

2. Li Hongzhang Hotpot (Lihongzhang Dahui Cai)

Named after the famous Qing Dynasty statesman from Hefei, Anhui. This is a grand, banquet-style dish that combines an impressive array of ingredients—sea cucumber, squid, chicken, pork belly, ham, fish maw, bamboo shoots, mushrooms, and vegetables—in a single pot. Everything is simmered together until the flavors meld into a rich, complex whole. It’s a dish that showcases Anhui’s ability to combine mountain and sea ingredients.

Where to try: Hefei and Huangshan. Expect ¥120–300 per person.

3. Bamboo Shoots with Smoked Pork (Larou Chao Sun)

A quintessential Anhui dish that captures the region’s love of smoked meats and wild vegetables. Anhui smoked pork (larou) is sliced and stir-fried with fresh spring bamboo shoots, garlic, and dried chili. The bamboo shoots are crisp and slightly sweet, the pork is smoky and savory, and the combination is deeply satisfying. This is mountain food at its best.

Where to try: Southern Anhui. ¥35–65.

4. Huangshan Stewed Pigeon (Huangshan Dun Gezi)

A nourishing stew that exemplifies Anhui’s mountain food tradition. Pigeon is simmered with dried scallops, goji berries, red dates, and mountain herbs in a clay pot for 3–4 hours. The resulting broth is golden, clear, and intensely flavorful—rich in collagen and minerals. It’s considered a health tonic as much as a meal.

Where to try: Huangshan region. ¥60–100.

5. Anhui Ham and Tofu Soup (Huotui Doufu Tang)

Anhui ham (similar to Jinhua ham but with its own character) is simmered with fresh tofu and seasonal vegetables in a clear broth. The ham infuses the broth with deep, savory umami, while the tofu absorbs the flavor and becomes silky soft. It’s a simple dish that perfectly illustrates Anhui’s philosophy: great ingredients, long cooking, minimal interference.

Where to try: Throughout Anhui. ¥30–50.

6. Wuliangye Eggplant (Wuliangye Qiezi)

Despite the name (which it shares with a famous liquor), this is an Anhui specialty. Eggplant is stuffed with minced pork, shrimp, and mushrooms, then braised in a savory-sweet sauce until meltingly tender. The stuffing is flavorful and juicy, the eggplant is silky, and the sauce is rich enough to spoon over rice.

Where to try: Southern Anhui. ¥30–55.

7. Mao Tofu (Maodoufu)

One of Anhui’s most unique—and visually striking—dishes. Tofu is left to ferment until it develops a white, fuzzy coating of mold (similar to brie or camembert). The fermented tofu is then pan-fried until crispy on the outside, then braised with chili sauce. The flavor is earthy, pungent, and complex—not unlike aged blue cheese. It’s an acquired taste but a must-try for adventurous eaters.

Where to try: Southern Anhui, especially around Huangshan. ¥15–30.

8. Taiping Lake Fish Head Soup (Taiping Hu Yutou Tang)

Fish heads from Taiping Lake (near Huangshan) are simmered in a clay pot until the broth turns milky white and rich. The soup is pure, clean, and deeply nourishing—the essence of freshwater fish in liquid form. It’s often considered one of the best fish soups in Chinese cuisine.

Where to try: Huangshan region. ¥50–90.

9. Sa Tang (Spicy Pepper Soup)

A northern Anhui breakfast staple. A thick, viscous soup made from beef or lamb broth, wheat starch, and a very generous amount of black pepper. It’s peppery, meaty, and intensely warming—the kind of thing you want on a cold winter morning. Add some crispy fried dough (sanzi) for dipping, and you have a complete meal.

Where to try: Northern Anhui cities like Bozhou and Fuyang. ¥8–15.

10. Huizeng Cake (Hui Zeng Gao)

A traditional Anhui snack made from glutinous rice flour, sugar, and lard, pressed into a mold and steamed. The result is a dense, sweet, slightly chewy cake with a rich, buttery flavor from the lard. It’s a specialty of the Huizhou merchant culture—a portable, long-lasting food that travelers would carry on journeys.

Where to try: Southern Anhui. ¥5–12.

Best Places for Anhui Cuisine

Huangshan (Yellow Mountains)

The Huangshan area is the epicenter of Anhui cuisine. The region offers not only incredible food but also some of China’s most spectacular mountain scenery. Combine a hike up Huangshan with meals of stinky fish, bamboo shoots, and pigeon stew. The town of Tunxi (Huangshan City) has a historic old street with restaurants serving traditional Anhui dishes.

Tip: Many hotels in the Huangshan area offer Anhui cuisine meals as part of their package. Ask specifically for local dishes, not generic Chinese food.

Hefei

As Anhui’s provincial capital, Hefei has the widest range of Anhui restaurants, from street stalls to high-end establishments. The city is less touristy than Huangshan, which means more authentic food and lower prices. It’s also where you’ll find the best Li Hongzhang Hotpot.

Shexian (Huizhou Ancient City)

Shexian is a beautifully preserved ancient city that was the cultural center of the Huizhou merchant elite. The old town’s narrow streets are lined with family-run restaurants serving authentic Hui-style dishes. It’s a quieter, more intimate food experience than you’ll find in bigger cities.

Jingxian and Jingde

For the truly adventurous, the smaller towns of Jingxian and Jingde in southern Anhui offer the most unfiltered version of Anhui’s mountain cuisine—wild herbs, game meats, and preserved vegetables prepared in ways that haven’t changed in centuries.

Anhui Cuisine Prices

Experience	Price Range (¥)
Street food (Sa Tang, sanzi, cakes)	¥5–15
Casual restaurant meal	¥30–55 per person
Mid-range restaurant in Huangshan	¥60–120 per person
Li Hongzhang Hotpot (per person)	¥120–300
High-end Anhui banquet	¥200–400 per person

How to Experience Anhui Cuisine

Visit Huangshan

The best way to experience Anhui cuisine is to visit the Huangshan region. Not only will you eat some of China’s most authentic mountain food, but you’ll also see one of the country’s most stunning landscapes. Most travelers visit Huangshan as a 2–3 day trip from Shanghai or Hangzhou.

[GetYourGuide affiliate link placeholder — Huangshan/Anhui food and culture tours]

Explore Huizhou Ancient Villages

The ancient villages of southern Anhui—Hongcun, Xidi, and others—are UNESCO World Heritage Sites with deep culinary traditions. Staying in a family guesthouse in one of these villages is a chance to eat home-cooked Anhui food prepared with locally foraged ingredients.

Combine with a Jiangsu or Zhejiang Trip

Anhui borders both Jiangsu and Zhejiang, and the contrast between inland mountain food and coastal seafood cuisine is fascinating. Take the high-speed rail from Hangzhou to Huangshan (about 1.5 hours) and eat your way across the culinary divide.

Anhui Cuisine vs. Other Chinese Cuisines

Anhui vs. Jiangsu cuisine: Both are eastern Chinese traditions, but Jiangsu is refined, urban, and seafood-focused. Anhui is rustic, mountain-based, and wild. They’re culinary cousins who took very different paths.
Anhui vs. Zhejiang cuisine: Zhejiang is coastal and minimalist. Anhui is inland and hearty. Both share a claim to Stinky Mandarin Fish, but the preparations differ.
Anhui vs. Fujian cuisine: Fujian is coastal with soups and seafood. Anhui is mountainous with stews and game. Very different flavor profiles despite geographic proximity.
Anhui vs. Hunan cuisine: Both use smoking and preserving, but Hunan is fiercely spicy while Anhui is mild and earthy. Anhui’s heat is gentle; Hunan’s is aggressive.

Tips for Western Travelers

Embrace the stinky fish: Chou Guiyu is Anhui’s signature dish. The smell is intense, but the flavor is delicate and complex. Think of it like a fine aged cheese.
Try the mao tofu: Fermented, mold-covered tofu sounds alarming, but it’s a fascinating culinary experience. The flavor is earthy and cheese-like—a must for adventurous eaters.
Eat seasonally: Anhui cuisine is deeply seasonal. If you visit in spring, order bamboo shoots. In autumn, try wild mushrooms. Ask what’s local and fresh.
Order the stews: Anhui’s clay-pot stews are its greatest strength. They’re not visually flashy, but the depth of flavor is extraordinary.
Don’t expect spicy: Unlike Hunan or Sichuan, Anhui cuisine is not spicy. The heat, when present, is gentle and warming (like the pepper in Sa Tang) rather than burning.

Frequently Asked Questions

Is Anhui cuisine spicy?

No. Anhui cuisine is generally mild, with flavors coming from the ingredients themselves rather than from chili peppers. Some dishes have a warming pepperiness (like Sa Tang’s black pepper), but it’s not the fiery heat of Hunan or Sichuan.

What is “stinky” mandarin fish?

Stinky Mandarin Fish (Chou Guiyu) is a fish that has been fermented in a salt brine for several days. The fermentation process develops a strong aroma (similar to aged cheese or fermented tofu) but the cooked fish has a clean, delicate flavor with an added depth from the fermentation. It’s Anhui’s most famous dish.

Is Anhui cuisine hard to find outside of Anhui?

Yes. Unlike Sichuan or Cantonese cuisine, which have spread worldwide, Anhui cuisine is rarely found outside of Anhui province. A few restaurants in Beijing, Shanghai, and other major Chinese cities serve it, but it’s essentially unknown internationally. This makes eating it in Anhui a truly unique experience.

How do I get to Huangshan?

Huangshan has both an airport (Huangshan Tunxi International Airport) and a high-speed rail station. From Shanghai, the high-speed train takes about 2.5 hours. From Hangzhou, about 1.5 hours. From Beijing, about 5.5 hours by high-speed rail.

The Bottom Line

Anhui cuisine is China’s best-kept culinary secret—a tradition of wild, mountain food that most Western travelers never discover. Its stinky fish, smoked pork, fermented tofu, and herb-rich stews offer a window into a China that exists far from the international restaurant scene, in the misty mountains and ancient villages of the interior.

If you’re the kind of traveler who seeks out the authentic, the unusual, and the deeply rooted, Anhui should be on your itinerary. The food may not be as glamorous as Jiangsu’s banquets or as famous as Sichuan’s heat, but it’s honest, wild, and unforgettable—the taste of China’s mountains, served in a clay pot.

Last updated: July 2026