Hui cuisine, not only the research object of intangible cultural heritage, but also the most vital category of tangible cultural heritage, food, clothing, housing, three meals a day, is a must for people, many ancient recipes, traditional cooking techniques, is still playing a role today, serving mankind, more easily industrialized. Huizhou stinky mandarin fish, Huangshan edamame tofu, Wucheng dried beans... Hui cuisine has become the new favorite of modern diners. Many Hui cuisine catering enterprises have gone out of Anhui to open branches in Beijing, Shanghai, Wuxi and Suzhou. Representative brands: Huishang Hometown, Anhui Renjia, Piyun Huifu, Huishang Town, etc.
Throughout the development process, the inheritance and development of each cuisine is inseparable from the support of cultural heritage. Someone once said that "Hui cuisine is not a dish", which means that the charm of Hui cuisine is not only reflected in local specialties, but also condenses the essence of Hui culture. In that year, Zhu Yuanzhang fled to Xiuning Linxi in defeat, and ate "edamame tofu" without choosing to eat; the Ming Dynasty Shitai man Bi Zhen's Yipin Zhen Lady set up a family banquet to entertain the emperor, "Yipin Pot" was named after it, and later renamed "Hu's Yipin Pot" because it was loved by Hu Shi... These legends or allusions full of cultural flavor, with simple and mellow connotations, are the signboard and driving force for Hui cuisine catering enterprises to go global. Therefore, Anhui people not only have to be "full of emblem" in the taste of the dish, but also highlight the characteristics of Huizhou in the decoration and decoration of the hotel, advertising, and even the dress of the waiters and the selection of tableware.
