Anhui cuisine originated in the Tang and Song dynasties and flourished in the Ming and Qing dynasties, and is one of the eight major cuisines in China. The distinctive geographical features and local cultural environment has created the unique flavor of Anhui cuisine. Traditional Anhui cuisine has a thick soup, rich flavor, heavy oil, heavy color, and heavy fire, and is good at burning, stewing, and steaming. Adhering to the concept of healthy diet of modern people, in the innovative dishes of Xiaocaiyuan, we cook with less oil, less salt, and less seasoning, as far as possible, to inherit the Anhui flavor to restore the natural flavor of the food. The signature dishes of Xiaocaiyuan include Huizhou Stinky Mandarin Fish, Home-made Braised Pork Belly, Clay Pot Soup, Slate Garlic Prawn, and Cauldron Cooked Spring Chicken.