China’s eight major cuisines are: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine.

Authentic Sichuan cuisine is represented by dishes from Chengdu and Chongqing, Sichuan. It is characterized by sour, sweet, numbing, spicy, heavy oil, and strong flavor. It is inseparable from the three peppers (chili pepper, pepper, and Sichuan peppercorns). It is popular for its spicy, sour, and numbing flavor. The cooking methods include roasting, roasting, dry-stewing, and stir-frying. Steam.

Representative Sichuan cuisine: fish-flavored shredded pork, Kung Pao chicken, couple's lung slices, Mapo tofu, twice-cooked pork, and Dongpo pork elbow. Shandong cuisine is characterized by its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow.

It is good at popping, roasting, frying and stir-frying. Its famous dishes include: nine-turn large intestine, double crispy soup, braised prawns, Sixi meatballs, jar meat, sweet and sour carp, etc.