Since opening the first branch in Shenzhen in 2009, the taste has been well received, and in just eight years, Anhui Kitchen has opened more than 10 branches in Shenzhen and Wuhan, and has been rated as "China's Hui Cuisine Famous Store", and in 2014, it was awarded the title of "Shenzhen's Top Ten Famous Restaurants".

The dishes of Anhui kitchen are mainly based on the flavor of southern Anhui, the chef selects the ingredients according to the season, the practice emphasizes the original flavor, slow fire into the flavor, and according to the eating habits of the Cantonese people, the heavy taste of some dishes is reduced, and the taste of most of the dishes is very close to the cuisine of Jiangsu and Zhejiang.

Anhui Kitchen has a planting and breeding base in Anhui, and the whole process is transported to Shenzhen by cold chain. Its core products include stinky mandarin fish king, stinky mandarin fish pieces, and fragrant stinky mandarin fish. According to the boss, the practice of Anhui kitchen is to first put the fresh mandarin fish into the light salt water to pickle, and then put it into a wooden barrel, press the river pebbles, the surrounding temperature is kept at about 25 degrees, after 6 or 7 days of pickling, the fish will have a foul smell, the surface will show a faint patina, and the gills will turn red. When cooking fish, put it in an oil pan and fry it quickly, then serve it with small pork pieces and bamboo shoot slices, and braise it over low heat until the soup is concentrated. The stinky mandarin fish smells slightly stinky, after using chopsticks to open the fish, you will find that the fish is in the shape of garlic cloves, and the taste is very delicious and flavorful in the mouth, and the stinky mandarin fish in the Anhui kitchen is salty, you can not use rice, and a person can eat a whole fish in the conversation.

In addition to stinky mandarin fish, Anhui Kitchen also has the classic Hui vegetable edamame tofu. Huizhou edamame tofu is also called moldy tofu, a thick layer of white mycelium grows on the surface of the tofu after fermentation, and it is fried on both sides and then braised with a unique and delicious taste. There are two ways to make chicken hair dishes in Anhui Kitchen, stir-fried and freshly blanched, and the more popular among diners is the freshly blanched chicken hairy vegetables, which are almost a must-order at every table. And the chicken hair cabbage is airlifted from Anhui to Shenzhen once every two days, the leaves are very fresh and tender, and with a small pot of chicken soup by the guests themselves to eat, the store recommends that the best taste is blanched for 30 seconds. Other dishes that are well received by diners include braised duck in southern Anhui, scrambled eggs with Huaihua, beef brisket vermicelli pot, Bagongshan tofu, pot chicken, mother's handmade tofu balls, Huizhou bone roast pork, and spicy stir-fried beef tendon, all of which are made from local Anhui.

The dining environment of Anhui Kitchen has a typical Huizhou charm and is the representative work of the well-known Hong Kong designer Huang Zhida. The overall service quality of Anhui Kitchen is average, which can basically meet the requirements of customers. The waiter is expressionless throughout the whole process, giving people a relatively cold feeling, and if you go in advance, basically when you don't exist, you will start to serve the service until the meal.