1, Anhui cuisine:

Huizhou cuisine takes Huizhou specialties as the main raw material, and on the basis of adopting traditional folk cooking skills, it absorbs the skills of other cuisines to cook local dishes with salty taste as the main material. Anhui cuisine is one of the eight major cuisines in China, with rich cultural heritage.

2. Hunan cuisine:

Hunan cuisine, also known as Hunan cuisine, is one of the eight great dishes with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors.

3. Fujian cuisine:

Fujian cuisine is one of the eight major cuisines in China, which is a fusion of Han culture in the Central Plains and Fujian and Guangdong culture. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with eastern Fujian, southern Fujian, western Fujian, northern Fujian, Puxian and other cuisines.

4. Zhejiang cuisine:

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major cuisines in China. Based on the above four schools, Zhejiang cuisine in general has obvious characteristic style and four characteristics of * * * *, with exquisite materials selection, unique cooking, attention to original flavor and fine production.

5. Cantonese cuisine:

Cantonese cuisine, namely Cantonese cuisine, is one of the four major cuisines and eight major cuisines in China. Cantonese cuisine in a narrow sense refers to Guangfu cuisine, and broadly includes Chaozhou cuisine and Dongjiang cuisine. . Cantonese cuisine originated in the Central Plains and inherited the Central Plains diet style advocated by Confucius, that is, "food is not tired of essence, food is not tired of essence". Therefore, the practice of Cantonese cuisine is more complicated and meticulous.

6. Huaiyang cuisine:

Huaiyang cuisine is one of the four traditional cuisines in China, which originated from Yangzhou and Huai 'an. The dishes are full of Huaiyang characteristics. Most of the raw materials are aquatic products. Huaiyang cuisine is based on rivers and lakes, supported by top cooking skills, with original flavor as the top priority, pursuing wonderful harmony, appealing to both refined and popular tastes without losing elegance, especially the unique concept of "harmony, precision, clarity and novelty".

7. Shandong cuisine:

Shandong cuisine is one of the four traditional cuisines (and eight traditional cuisines) in China. It has the longest history, the richest techniques and the most skillful skills, and is the representative of the cooking culture in the Yellow River Basin.

8. Sichuan cuisine:

Sichuan cuisine is one of the four traditional Chinese cuisines in China, one of the eight Chinese cuisines, and a master of Chinese cooking. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot.