The opening ceremony of the Second China (Huangshan) Anhui Cuisine Food Carnival and the Anhui Cuisine Industry Development Conference kicks off on Feb 8 in Huangshan city, Anhui to boost the high-quality development of the region's cuisine.
It offers seven activities, including a professional chef skills competition and a promotion of authentic Anhui flavors.
In one activity that runs to December, famous Anhui cuisine restaurants will provide the elderly with free dishes in urban communities nationwide, including those in the cities of Beijing, Shanghai, Hangzhou and Hefei.
Anhui cuisine is one of the eight major Chinese cuisines and it originated in ancient Huizhou (today's Jixi county and Shexian county in Anhui province) during the Southern Song Dynasty (1127-1279). As such, it has deep roots in the local culture.
Extensively utilizing natural ingredients from the sea and land, it employs cooking techniques such as frying and deep frying to retain their original flavor.
The cooking methods of Anhui cuisine are heavy on oil, color and heat.
In addition to techniques like quick frying, stir-frying, braising, boiling, and roasting, the cuisine celebrates the diversity of local food.