It is divided into eight major cuisines. Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Fujian cuisine, Huaiyang cuisine, Zhejiang cuisine, Hunan cuisine and micro-cuisine.

Its characteristics are as follows:

First, Sichuan cuisine: Sichuan cuisine is based on the most basic introduction of the strengths of North and South cuisine and the advantages of official and merchant banquet dishes, forming the characteristics of Sichuan cuisine in North cuisine and Sichuan cuisine in South cuisine, enjoying the reputation of being eaten in China and delicious in Sichuan. It is characterized by color, fragrance, taste and shape, and mainly has seven flavors: hemp, spicy, salty, sweet, sour, bitter and fragrant.

second, Shandong cuisine: Shandong cuisine, also known as Shandong cuisine, takes jinan cuisine as a typical example, and adopts various cooking methods, such as frying, braising, steaming and grilling, boiling, smoking and mixing, dipping in sauce and so on. Its characteristics are especially good at roasting, frying, simmering, frying and grilling, and the production process is complicated.

Third, Cantonese cuisine: Cantonese cuisine. It is composed of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. It is characterized by its clear, fresh, tender, smooth, refreshing and fragrant taste. Pursuing the original flavor and fresh flavor of raw materials, there are many kinds of Cantonese condiments, which are sour, sweet, bitter, spicy, salty and fresh.

fourth, Fujian cuisine: it belongs to Fujian cuisine. Mainly in Fuzhou, it is famous for its exquisite production, beautiful color and fresh seasoning. Its characteristics are mainly seafood, and its taste is salty, sweet, sour, spicy and fragrant.

fifth, Huaiyang cuisine: it is the famous chefs in Jiangsu who created the traditional cuisine style of Huaiyang cuisine. Its characteristics are rigorous selection of materials and fine production. Second, he is good at cooking methods such as stewing, stewing, stewing, steaming, simmering, roasting and frying. Third, the taste is fresh, salty and sweet, thick but not greasy, light but not thin. Fourth, pay attention to adjusting soup and keeping the original juice.

sixth, Zhejiang cuisine: from Zhejiang. It's a local cuisine in Zhejiang. There are mainly four local flavors in Hangzhou, Ningbo, Shaoxing and Wenzhou. Fine, delicate and beautiful production, good at frying, frying, stewing, frying and other cooking methods, with fresh, refreshing, delicate, mellow and other characteristics.

seven, Hunan cuisine: it's Hunan cuisine. Hunan cuisine is mainly smooth and fat, and peppers are often eaten as the main course, which is not only salty in the north, but also sweet in the south. Hunan cuisine pays special attention to the taste of raw materials, with various branches, such as burning, frying, steaming and smoking.

Eight, Wei cuisine: Wei Zhou cuisine instead of An Wei cuisine. Its characteristics maintain the emphasis on color, color matching, heavy oil, seasoning, reheating and tempering. Such as old or tender, hard or soft, knotted or loose, etc. It is traditional to season micro-vegetables with ham.