1. Shandong cuisine

Shandong cuisine is one of the four traditional cuisines in China with the longest history and the richest technology, and it is also the representative of the cooking culture in the Yellow River basin. The biggest feature of Shandong cuisine is its fragrant, tender and stewed taste. I also pay great attention to the preparation of clear soup. The color is clear and tender, and the soup is mellow. Best at steaming, burning, frying, frying and cooking. Shandong cuisine is elegant and straight.

Representative dishes are: braised prawns, yipin tofu, Jiuzhuan large intestine, Four Joy Meetballs, sweet and sour carp, moo Shu pork, jar meat and so on.

2. Sichuan cuisine

Sichuan cuisine is a master of cooking in China. Authentic Sichuan cuisine is represented by Sichuan Chengdu and Chongqing cuisine. It is characterized by making good use of pepper, pepper and pepper, with diverse dishes and changeable tastes. Sichuan cuisine is generally a home-cooked dish, with daily taste as the main taste. Good at frying, steaming, roasting and roasting. It has a strong local flavor, but also combines the characteristics of all parties in the southeast and northwest, and is also the favorite of food lovers.

Representative dishes are: kung pao chicken, boiled pork slices, spicy tofu, saliva chicken, Sichuan-style pork, chestnut roast chicken, fish-flavored shredded pork and so on.

3. Cantonese cuisine

Cantonese cuisine originated in the Central Plains, and inherited the Central Plains diet style of "never getting tired of essence, never getting tired of essence", so the practice of Cantonese cuisine is more complicated and meticulous. Cantonese cuisine is rich in raw materials, good at changing, fine and fine in dosage, beautiful and gorgeous in decoration, light in taste, seeking beauty in lightness and pursuing color, fragrance, taste and shape. Cooking is good at frying, steaming, roasting, frying, stewing, stewing and so on. The dishes are slippery but not greasy, and there are many kinds of dishes.

Representative dishes are: boiled chicken, doll soup, boiled shrimp, garlic bone, lettuce in oyster sauce, glutinous rice chicken, quicksand bag and so on.

4. Su cuisine

Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. Its characteristics are thick but not greasy, light but not thin, keeping original flavor, fresh and fragrant, crisp and rotten, smooth and crisp, and its cooking is good at stewing, stewing, steaming, frying and simmering. Jiangsu is known as the land of fish and rice, and most of them are fresh rivers and lakes. The dishes are fresh and elegant, and the methods are exquisite, which greatly increases people's appetite.

Representative dishes are: lion head, sweet and sour pork ribs, pine nuts, salted duck, old duck soup, sweet and sour mandarin fish, stewed turtle and so on.

5. Fujian cuisine

Fujian cuisine is the fusion of Han culture and Minyue culture in the Central Plains. Because Fujian is located in the southeast coast, it is rich in seafood and is famous for its cooking. On the basis of good color, fragrance and taste, we pursue freshness and saltiness, especially "fragrance" and "taste". We are good at frying, sliding, frying and simmering in cooking. Fujian has four seasons like spring, which is also a good climate for making soup. It is considered to be a hot and changeable place.

Representative dishes are: Buddha jumping wall, red groove fish, stir-fried double crisp, litchi meat, satay noodles, drunken spareribs, liver flowers, salted shrimp and so on.

6. Zhejiang cuisine

Zhejiang cuisine is rich in Jiangnan characteristics and has a long history. It is a famous local dish in China. Zhejiang is close to the East China Sea, with a mild climate and abundant fish and shrimp. It is also a famous scenic spot. Its dishes are picturesque, elegant and pleasant. Its characteristics are clear, fragrant, tender, fresh and fine, and it is best at frying, frying, boiling, stewing, frying, steaming and burning.

Representative dishes are: West Lake vinegar fish, Dongpo meat, braised pork with dried vegetables, rock sugar turtle, Hangzhou braised chicken, Longjing shrimp, lotus root with honey sauce and so on.

7. Hunan cuisine

Hunan cuisine, also known as Hunan cuisine, is one of the eight major Chinese cuisines with a long history. Hunan cuisine is well-made, with a wide range of materials, diverse tastes and practical benefits. In color, the pursuit of heavy oil thick color, mostly with pepper as raw material, pay attention to fragrant, fresh, sour and tender taste. Cooking methods include simmering, stewing, waxing, steaming and frying. Relatively speaking, Hunan cuisine is superior in cooking.

Representative dishes are: fish head with chopped pepper, lotus goldfish, steamed bacon, Anzu shark's fin, Dong chicken, spicy chicken, soup soaked belly and so on.

8. Anhui cuisine

Anhui cuisine takes Anhui specialty as the main raw material and uses local materials, which makes the local characteristics of the dishes particularly prominent and ensures the freshness. It is characterized by paying attention to firepower, highlighting the original flavor, paying attention to food supplement and maintaining the original flavor. Anhui cuisine is famous for cooking Shan Ye seafood, and it is better at cooking, stewing and stewing. There is still a certain emphasis on the oil used to make Anhui cuisine. You should grow your own rapeseed oil and squeeze it yourself.

Representative dishes are: honeycomb tofu, stewed turtle with ham, Sanhe crisp duck, steamed stone pot chicken, Wuwei salted duck, fried shrimp shreds and so on.