A*** eight major cuisine. First, Sichuan cuisine, referred to as Sichuan cuisine. Characteristics: it is spicy, fish, homemade, strange flavor, hot and sour, pepper, vinegar and pepper and other flavors. Representative dishes: shredded pork with fish, mapo tofu, kung pao chicken, camphor tea duck and hot pot is also very spicy. Second, Guangdong cuisine, referred to as Cantonese cuisine. Characteristics: It is characterized by a wide range of ingredients, freshness, tenderness, crispness, smoothness and richness. It mainly consists of Cantonese Cuisine, Chaozhou Cuisine and Dongjiang Cuisine. Representative dishes: Dragon and Tiger Tiger, Crispy Suckling Pig, Goulash, Stir-fried Fresh Milk in Daliang, Stewed Abalone and Shark's Fin in Teochew Fire Cylinder, Beef Tenderloin in Oyster Sauce, Winter Melon Cup, and Wenchang Chicken. Third, Shandong cuisine, referred to as Lu Cuisine. Characteristics: fine selection of materials, delicate knife, focus on affordable, colorful, good use of green onions and ginger. Representative dishes: sweet and sour fish, pot roasted elbow, onion mutton, green onion grilled sea cucumber, pot collapse tofu, braised conch, fried oyster shells, and so on. Fourth, Jiangsu cuisine, referred to as Su cuisine. Composed of Huaiyang cuisine, Suzhou cuisine, Nanjing cuisine and so on. Characteristics: fine production, according to the material, the four seasons, thick, but not greasy, taste fresh, pay attention to modeling. Representative dishes: roasted square, Huaiyang lion's head, called chicken, roasted saddle bridge, squirrel gui fish, salt water duck, etc.. Fifth, Zhejiang cuisine, referred to as Zhejiang cuisine. By Hangzhou, Ningbo, Shaoxing three local flavor development. Characteristics: pay attention to knife work, fine production, more changes, rich in local flavor. Representative dishes: West Lake vinegar fish, Longjing shrimp, dry fried bell, stewed spring bamboo shoots, West Lake Brunswick soup and so on. Sixth, Fujian cuisine, referred to as Fujian cuisine. Fuzhou and Xiamen cuisine as the main representative. Characteristics: delicate production, beautiful color, seasoning fresh Representative dishes: Buddha jumped over the wall, Taiji Ming shrimp, Min Sheng fruit, roasted raw bad duck, Mei Kaidu, snow chicken and so on. Seven, Anhui cuisine, referred to as Hui Cuisine. Characteristics: it is known for cooking mountain treasures and wild game, good at burning, stewing, steaming, and less stir-fry. Its cooking gravy, heavy oil, color, simple and affordable. Representative dishes: braised civet, ham stewed turtle, snow winter roasted chicken, Fuli set of roasted chicken, honeycomb tofu, Wuwei smoked duck and so on. Eight, Hunan cuisine, Hunan cuisine for short. Characteristics: smoked, steamed, dry fried mainly, the taste is heavy in sour, spicy, spicy dishes and smoked bacon is the unique flavor of Hunan Cuisine. Representative dishes: Spicy chicken, spicy steamed, Dong'an chicken, Dongting wild duck, the king, ice sugar Xianglian, money fish, etc.