Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs in Shandong. Shandong is one of the birthplaces of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea.

Representative dishes: sweet and sour fish, pot-roasted elbow, lamb with onion, sea cucumber with onion, bean curd with pot collapse, braised conch, fried oyster yellow and so on.

NO:2 Cantonese cuisine of eight major cuisines

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine is mainly distributed in the Pearl River Delta, with the widest geographical area, complex materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy.

Representative dishes: Long Hudou, crispy suckling pig, sweet-smelling pork, stir-fried fresh milk in Daliang, braised abalone wings in Chaozhou, beef tenderloin in oyster sauce, winter melon cup, Wenchang chicken, etc.

NO:3 Sichuan cuisine of eight major cuisines

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Pakistan and Shu. According to the records of Huayang National Records, Pakistan "grows five grains locally, and has six animals", and produces fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and the four generations are ripe, and there is no ambiguity."

Representative dishes: Fish-flavored shredded pork, Mapo tofu, kung pao chicken, Zhangcha duck, etc.

NO:4 Hunan cuisine of eight major cuisines

Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, the materials are extensive, and there are many varieties. Its characteristics are rich in oil, strong in color and practical.

Representative dishes: spicy chicken, spicy steamed chicken, Donganzi chicken, Dongting wild duck, rock sugar xianglian, money fish, etc.

NO:5 Fujian cuisine of eight major cuisines

Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, stress on cooking, soup mixing and seasoning, and winning by taste. Its cooking skills have four distinct characteristics. First, it uses meticulous slicing, cutting and cutting to make raw materials with different textures taste thoroughly.

Representative dishes: Buddha jumps over the wall, Tai Chi prawns, Fujian-born fruits, roasted duck, plum blossom, snowflake chicken, etc.

NO:6 Zhejiang cuisine of eight major cuisines

Zhejiang cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. People in the capital opened restaurants in the south, using northern cooking methods to make the rich raw materials in the south delicious, and "cooking in the south and cooking in the north" became a major feature of Zhejiang cuisine.

Representative dishes: West Lake vinegar fish, Longjing shrimp, dry fried bell, braised bamboo shoots in oil, West Lake water shield soup, etc.

NO:7 Jiangsu cuisine of eight major cuisines

Jiangsu cuisine is the local flavor cuisine in Jiangsu. Jiangsu is a place where famous chefs gather. China's first professional chef named after classics and the first city named after the chef's surname are here. A chef made pheasant soup for Emperor Yao to eat, and his land was named Dapeng State, which is today's Xuzhou. The chef's name is Peng Keng, also known as Peng Zu.

Representative dishes: roast square, lion's head, beggar chicken, burning saddle bridge, Sweet and Sour Mandarin Fish, salted duck, etc.

NO:8 Anhui cuisine of eight major cuisines

Huizhou cuisine in southern Anhui is the main representative of Huizhou cuisine, which originated in Shexian County at the foot of Huangshan Mountain, namely Huizhou in ancient times. Later, Tunxi Town on Xin 'an River became the distribution center of famous teas such as "Qihong" and "Tunlu" and local products such as Huimo and Sheyan, and the catering industry was developed. The focus of Huizhou cuisine gradually shifted to Tunxi, where it was further developed.

Representative dishes: braised civet cats, soft-shelled turtle stewed with ham, pheasant roasted in snowy winter, Fuliji roast chicken, honeycomb tofu, Wuwei smoked duck, etc.