Lu Cuisine: Jiao Dong and Jinan two local dishes and Kongfu cuisine composed of, good at burning fried fried, cooking seafood unique, good at making soup, fresh and pure flavor, representative dishes: sweet and sour Yellow River Carp, Texas Steak Chicken

Sichuan Cuisine: the main representative of Chengdu cuisine and Chongqing cuisine, taste to spicy and fragrant wide known for flavors, seasoning many to sour, numb, spicy popular, there is a dish of a pattern, a dish of a hundred kinds of flavors, there is a dish of spicy, fish flavor, strange flavor, homemade flavor, bean flavor, as well as Chenpi flavor, more than 30 kinds of, representative dishes: shredded meat, Kung Pao Chicken, Mamma Mai, and other flavors. Spicy flavor, fish flavor, strange flavor, homemade flavor, bean flavor, as well as Chenpi flavor, more than 30 kinds of representative dishes: shredded pork with fish, Kung Pao chicken, Mapo tofu.

Cantonese cuisine: composed of Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine, a wide range of materials, seasonal, representative dishes: three snakes, dragon and tiger braised, crispy suckling pig.

Huaiyang Cuisine: Huaiyang Yangzhou Zhenjiang and other local flavors of the general name of the cuisine, the selection of fresh materials, light flavor, color and luster of the bright, light flavor-based, representative dishes: Huaiyang lion's head, Changshu called chicken.

Cantonese cuisine has a wide selection of ingredients, odd and mixed, and the combination of seafood is a rare food, birds, rats, snakes, insects are good food. Selection of dishes also pay attention to fresh and tender, summer and fall light, winter and spring rich. In addition to paying attention to the freshness of raw materials, freshly slaughtered and cooked, it also pays attention to the fire to keep the raw materials fresh and clean. Cantonese cuisine is characterized by unique seasonings, including oyster sauce, juice, fish sauce, pearl oil, sweet and sour sauce, and western sauce. The cooking methods are unique, including boiling, soaking, and "bureau". The representative dishes of Cantonese cuisine include: Three Snakes and Dragon Tiger Club, Dragon Tiger and Phoenix Snake Soup, Fresh Shrimp in Oil Bread, Eight Treasures Fresh Lotus and Eight Treasures Cup, Fresh Mushroom in Oyster Sauce, Tile Palm Shanrui, and Crispy Suckling Pig.