Hui cuisine originated in the ancient region of Huizhou during the Southern Song dynasty.
Originally a local flavour of the mountain regions, it developed over the centuries through the efforts of renowned chefs. Especially after the liberation, the exchange between the chefs of the provinces helped Hui cuisine to break away from its regional roots.
Today, it encompasses flavours from across Anhui province and features famous dishes such as stinky mandarin perch, Huizhou fermented tofu, salted fresh mandarin perch and chestnut braised chicken. Hui cuisine is characterised by its rich and simple flavours, which reflect the deep cultural and traditional roots of the region and are appreciated throughout China.
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