One of the four major cuisines in China, including Guangzhou Cuisine, Chaozhou Cuisine and Dongjiang Cuisine, is represented by Guangzhou Cuisine. Cantonese cuisine has a wide selection of materials, which is strange and miscellaneous. Shanghai and seafood are treasures in food, and birds, rats, snakes and insects are all delicacies. The choice of dishes also pays attention to fresh, smooth and tender, light in summer and autumn, and rich in winter and spring. In addition to paying attention to fresh raw materials, we should also pay attention to keeping raw materials fresh in the heat. Cantonese cuisine has unique seasonings, such as oyster sauce, juice, fish sauce, pearl oil, sweet and sour, western juice and so on. Cooking methods are unique, such as pot, bubble and "board". The representative dishes of Cantonese cuisine are: Three Snakes, Dragon Tiger Club, Dragon Tiger, Phoenix Snake Soup, Fresh Shrimp in Oil, Sweet Lotus, Fresh Mushroom in Oyster Sauce, Wazhangshanrui, Crispy Suckling Pig, etc.

Shandong cuisine

Also known as Shandong cuisine, it is one of the four major cuisines in China. Shandong cuisine has a wide range of materials, fine selection of materials, full and affordable, comprehensive cooking methods, good at making soup and seasoning with onions. Shandong cuisine is unique in cooking seafood, especially in the cooking of seafood and small seafood. Representatives include: sea cucumber with onion, stewed mullet eggs, shark's fin with crab roe, braised chicken in Texas, walnut meat in milk soup, etc.

Sichuan cuisine

Also known as Sichuan cuisine, it is one of the four major cuisines in China. Known overseas for its spicy taste, it has the reputation of "Eating in China and Taste in Sichuan". Sichuan cuisine is famous for its careful selection of ingredients, fine ingredients, exquisite cooking and diverse seasonings, especially its diverse tastes. Common flavor types include fish flavor, five flavors, strange flavor, spicy taste and sour and spicy taste. The famous dishes are: shredded pork with fish flavor, kung pao chicken, yipin bear's paw, chicken nuggets with strange flavor, Mapo tofu, dry-roasted rock carp and so on.

Huaiyangcai

Huaiyang cuisine is the representative flavor of Jiangsu cuisine, which combines the essence of Yangzhou, Zhenjiang, Huai 'an and other places in the south of the Yangtze River. Huaiyang cuisine should be fresh and tender; Fine production, pay attention to knife work; Seasoning is light and delicious, emphasizing the original taste, paying attention to the soup, and the flavor is fresh; Bright colors, refreshing and pleasing to the eye; Beautiful shape, unique and novel, vivid and realistic. Famous dishes include beggar chicken, sweet and sour mandarin fish, hibiscus chicken slices, salted duck, stewed crab powder lion's head, steamed shad and so on.