Shandong cuisine, which originated from Qilu flavor in Shandong, is the oldest salty cuisine. Qilu flavor, represented by jinan cuisine, is popular in northern Shandong, Tianjin and Hebei.

Second, Sichuan cuisine

Sichuan cuisine originated in Sichuan. Sichuan food is rich in flavor. It is mainly popular in southwest China and Hubei, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine.

Third, Fujian cuisine

Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with the flavor dishes of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian to form Fujian cuisine, which is characterized by freshness and freshness.

Fourth, Zhejiang cuisine.

That is, Zhejiang cuisine represented by hangzhou dishes. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor.

Five, Hunan cuisine

Hunan cuisine is Hunan cuisine, Hunan cuisine emphasizes sour and spicy, which means farewell to my concubine! The main ingredients are turtle and chicken. After cooking, the meat is delicious, crisp, nutritious and memorable!

Sixth, Anhui cuisine.

Anhui cuisine is Anhui cuisine, which pays attention to pyrotechnics, is good at cooking game, weighs heavy oil, is simple and affordable, and maintains its original flavor.

Seven, Huaiyang cuisine

Huaiyang cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China. It is composed of Xu Hai, Huaiyang, Nanjing and Sunan, and is the second largest cuisine in the court. Today, the state banquet is still dominated by Su cuisine.

Eight, Cantonese cuisine

Cantonese cuisine is Cantonese cuisine, with fine ingredients, exquisite materials, rare birds and animals, and rare delicacies. It is composed of Guangfu, Hakka and Chaoshan flavors.