1, Sichuan cuisine features: more flavor, wide range of flavors, thick, strong flavor is known.

Representative dishes:Gong Bao Chicken, a bear's paw, shredded pork with fish, dry roasted shark's fin .

2. Characteristics of Cantonese cuisine: cooking methods highlighting frying, deep-frying, braising, stewing, etc., the taste is characterized by crisp, light, crisp, fresh.

Representative dishes: three snakes, dragon, tiger and phoenix assembly, roasted suckling pig, salt-baked chicken, winter melon cup, ancient meat.

3, Lu Cuisine features: strong flavor, onion and garlic, especially to cook seafood, soup dishes and a variety of animal offal for a long time.

Representative dishes: oil explosion Da Haha, braised conch, sugar-crusted carp, scallion sea cucumber, braised fish egg soup.

4, Su cuisine features: cooking techniques to stew, stew, simmering known; emphasis on soup, keep the original juice.

Representative dishes: chicken soup boiled dried silk, stewed crabmeat, lion's head, crystal hooves, duck wrapped fish.

5, Zhejiang cuisine features: tender and soft, mellow and glutinous, refreshing and not greasy.

Representative dishes: Longjing shrimp, West Lake vinegar fish, chicken.

6, Hui cuisine features: ham flavor, rock sugar to refresh, good stew, pay attention to the fire.

Representative dishes: gourd duck, Fuli set of roast chicken, Farewell My Concubine.

7, Hunan cuisine features: focus on spicy, spicy, sour, spicy, spicy, burnt hemp, fragrant fresh, especially sour and spicy majority.

Representative dishes: red simmered shark's fin, sweet and sour Xianglian, chopped pepper fish head.

9, Min cuisine features: sea food as the main raw material, focusing on sweet, sour, salty and fragrant, colorful and fresh.

Representative dishes: Jin Shoufu, roasted pieces of bad chicken, orange juice Gaji fish, Taiji shrimp.

Extended information:

Cuisine, also known as "gang cai", refers to the selection of ingredients, cutting, cooking and other techniques evolved over time.

Cuisine, also known as "gang cuisine", refers to the selection of ingredients, cutting, cooking and other techniques, after a long period of evolution and self-contained system, with a distinctive local flavor characteristics, and recognized by the community of the Chinese diet of the cuisine.

The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and flavors that have evolved over a long period of time in a certain region due to the differences in climate, geography, history, products and dietary customs, and are recognized as local dishes throughout the country.

As early as the Shang and Zhou Dynasties China's dietary culture has taken shape, with Tai Gongwang most representative ? By the time of the Tang and Song dynasties, the southern food and northern food formed their own systems. By the Southern Song Dynasty, the pattern of southern sweet and northern salty was formed.

Developing to the early Qing Dynasty, Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine and Su Cuisine, ? became the most influential local dishes at that time, known as the "four major cuisine". By the end of the Qing Dynasty, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine, four new local cuisine differentiation formation, *** with the composition of the traditional Chinese diet of the "eight cuisines".

Reference:

Baidu Encyclopedia - The Eight Cuisines