Spanish cuisine contains noble and folk, traditional and modern culinary arts and high-quality ingredients of specialty products, which makes Spanish cuisine occupy an important position in Europe and even the world.

Spain is surrounded by the sea on three sides, with rolling inland mountains and diverse climate. Historically, it has been invaded by foreign countries and influenced by different theories, so all localities have unique cultural traditions and characteristics. It has formed the characteristics of rich dishes and rich taste. It can be roughly divided into the following regional local dishes:

Andalusia and Estremadura: The dishes are mainly fresh and colorful, with olive oil and garlic. Adhering to Arab cooking skills, it is cooked in the form of frying, which is characterized by fresh and fragrant taste and crisp taste. Specialty products include air-dried ham, sardines and triangle beans. The representative dish is Spanish frozen soup.

Catalonia: Located in the Pyrenees, adjacent to France, the cooking method is close to the Mediterranean Sea. Most of them are famous for stewing and stewing vegetables. Rich in sausage, cheese, garlic oil and the famous kava sparkling wine. Representative dishes: cuttlefish rice with juice, garlic mayonnaise and seafood stew.

Galicia and Leon: Located in the northwest of Spain, it is rich in seafood, salmon and barnacles. Different from other local dishes, garlic and olive oil are rarely used in this place, but lard is used more. Representative dish: sardines stuffed with vinegar.

La Mancha: Located in central Spain, the animal husbandry is developed. Barbecue is the main course, rich in cheese, high-dimensional pork sausage and Spanish saffron known as "red gold". Representative dishes: vermicelli soup, Spanish sausage and saffron rice.

Valencia: Near the Mediterranean Sea, the land of rice. Rich in vegetables, fruits and seafood. The famous paella comes from here and is called "Spanish national dish".