What is the famous Anhui cuisine?

Anhui cuisine is one of the eight major cuisines in China. Huizhou cuisine originated from Huizhou Prefecture in the Southern Song Dynasty (now composed of Huangshan City in Wuyuan County, Jiangxi Province and Jixi County in Xuancheng City, Anhui Province). Huizhou cuisine is a local feature of ancient Huizhou, and its unique geographical and humanistic environment endows it with a unique flavor. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market and spread to Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with a wide influence. According to the standard of China Anhui Cuisine published in 2009, Anhui cuisine has been officially identified as five major flavors: southern Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine. Representative dishes include Huizhou hairy tofu, braised mandarin fish, stewed turtle with ham, braised civet, pickled mandarin fish, stewed pigeon in Huangshan and so on.