China traditionally has had eight different regional cuisines, known in Chinese as the badacaixi, or the big eight food categories.
Some better known ones are the Yue Style, popularized throughout Western countries by Chinese immigrants from Hong Kong and China's coastal regions, and the Sichuan, or Chuan style, known for its smoldering, spicy flavors.
Anhui Province in central China, is the home of the Hui Cuisine, a mild, slightly sweet and oily regional flavor based on thick, poultry-based soups and smoked freshwater fish.
Although some of the cooking methods you'll soon discover may seem a little unconventional, please keep an open mind: these are some of the finest dishes you'll find in the province.
I don't know about you, but I believe her. A toast to the strangely wonderful Anhui Cuisine.