Divided into eight major cuisines. Sichuan cuisine, Lu cuisine, Cantonese cuisine, Fujian cuisine, Huaiyang cuisine, Zhejiang cuisine, Hunan cuisine, micro-cuisine.

The characteristics are:

One, Sichuan Cuisine: Sichuan Cuisine is the most basic basis for the introduction of the north and south of the length of the dishes and the official, the merits of the merchant feast dishes, the formation of the northern dishes Sichuan cooking, the southern dishes Sichuan flavor characteristics, enjoy the food in China, the taste of Sichuan's reputation. Its characteristics lie in the color, aroma, taste, shape, the main hemp, spicy, salty, sweet, sour, bitter, fragrant seven flavors.

Two, Lu Cuisine: Lu Cuisine, also known as Shandong cuisine, and Jinan cuisine as a typical, fried, fried and fried, burned braised steaming steak, boiled and smoked, slip choking pickle and many other cooking methods. It is characterized by burning, frying, simmering, deep-frying, steak, and the complexity of the production process.

Three, Cantonese cuisine: both for the Guangdong cuisine. Is there Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine, three local flavors. Its characteristics are, the flavor pay attention to clear, fresh, tender, smooth, crisp, fragrant. The pursuit of raw materials of the original flavor, fresh taste, Cantonese cuisine, a wide variety of condiments, all over the sour, sweet, bitter, spicy, salty, fresh.

Four, Fujian cuisine: is a Fujian cuisine. Fuzhou-based, known for its delicate production, beautiful color, seasoning fresh. Its characteristics to seafood-based, flavor to salty, sweet, sour, spicy, fragrant with.

Fifth, Huaiyang Cuisine: Jiangsu generations of famous chefs to create the traditional cuisine in the style of Huaiyang Cuisine. Its characteristics of rigorous selection of materials, the production of fine. The second is good at stewing, simmering, simmering, steaming, warming, burning, frying and other cooking methods. Third, the taste is fresh, salty and sweet, thick but not greasy, light but not thin. Fourth, focus on the soup, keep the original juice.

Six, Zhejiang cuisine: from Zhejiang. Is the local flavor of Zhejiang cuisine. Mainly Hangzhou, Ningbo, Shaoxing, Wenzhou four local flavor composition. The production of fine and elegant, good at bursting, frying, braising, deep-frying and other cooking branch method, with fresh, fresh, delicate, delicate, mellow and other characteristics.

Seven, Hunan cuisine: Hunan cuisine. Hunan cuisine to hung hung slippery and fatty mainly, more chili peppers as the main dish to eat, not only the north of the salty, but also the south of the sweet, Hunan cuisine pay special attention to the flavor of the raw materials, the branch method is diverse, there are burning, frying, steaming, smoking and other methods.

Eight, micro-cuisine: both micro-state cuisine rather than Anwei cuisine. Its characteristics to maintain heavy color, color work, heavy oil, the work of seasoning, heavy fire work, the work of temperament. Such as old or young, hard or soft, knot or loose. Microgreens flavored with ham is traditional.