Anhui cuisine festival opens in Beijing

In addition to techniques like quick frying, stir-frying, sauteing, braised, boiling, and roasting, the cuisine celebrates the diversity of local food.

This food festival has appointed Anhui cuisine master Dong Wang as the guest chef. Wang has been engaged in the inheritance and development of Anhui cuisine for 13 years. For this event he has recreated many classic dishes, including soy-braised mandarin fish, Cao Cao chicken and Li Hongzhang's hotchpotch.

Diners in Beijing will have a chance to reimagine Anhui culture via several iconic dishes.

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