Braised pork loin, ginger, onion, crab pot, hibiscus.

Jiang hot pepper crackling chicken shanxian mutton soup

Guoyiyi has a brand that is baked in Shuang Bao.

Babao spinach broth abalone roasted duck

Fried chicken cutlet with whole shrimp and three seats braised sea cucumber

Boil yellow croaker, Shandong vegetable balls and eat whole fish.

Fried shrimp, fried kidney flower, hot sauce, fragrant rabbit

Shi Jia Jiang Fang Braised Fish Lip Milk Soup Chicken Breast

Duck noodles in soy sauce, dried rice, pearl bamboo shoots, clear soup and white front.

Hu Lu da Ji chi zi casserole Sanwei coral jingou

Braised prawns with vinegar-crisp crucian carp and clove ribs.

Braised fish slices, milk fish soup and bacon omelet.

Farewell my concubine, fairy duck and fried tofu

Grilled pork chop and shrimp with flowers Four Joy Meetballs

Yipin tofu, fried crisp pear balls with honey juice

Tanrou jiuzhuan Dachang Dezhou braised chicken

Sichuan cuisine:

Boiled beef and braised pork with three steamed lotus leaves in winter vegetables

Phoenix radish, golden pagoda, shredded yellow croaker

Boiled fish hand-fried chicken Shuang Ren floating skin

Long yuan fen Zheng ma po tofu chestnut braised pork

Chinese cabbage in white sauce, fried eel and abalone in Longjing.

Luofen fish head tofu soup bamboo shoots mushroom soup bitter gourd stuffed meat

Home-cooked tofu fried dumpling Fang Ya Sam sun crispy rice

Pickled eel, jar meat, strange chicken

Braised elbow with red dates and Sichuan style pork and white oil liver slices

Huobao yaozhuan fish-flavored shredded pork Chengdu chicken

Salted boiled white kung pao chicken pickled cabbage twice-cooked pork

Jusan fresh fish Xiang Xia Wu Bao Li Ji

Zhang cha ma ya you chicken garlic fish

Dry-roasted winter bamboo shoots, dry-roasted fish tails and spicy eels.

Bobo chicken koushui chicken spicy crossing the river chicken

Spicy bean fish and fish-flavored poached eggs

Su cuisine:

Baked mandarin fish with vinegar, three fresh boneless fish and dragon legs

Chicken chops, five diced fish balls and fried eight pieces.

Huadiao chicken crackling Juan Fuchun chicken

Steamed mandarin fish, crystal meat and oil pigeon

Stewed mutton with chestnuts, yellow croaker with flowers and fruits, shrimp, crab and pineapple.

Fried cucumber with shrimp, stewed eel with butterfly, stewed waist crisp with golden leg plum.

Roast duck with tiger skin and cockscomb meat hanging furnace and honey fire recipe

Braised eel and chestnut chicken with cherry meat

Braised silver carp head, ginkgo osmanthus soup and candied mandarin fish.

Treasure chest tofu fish mutton fresh squirrel gill fish

Furong Haidi Fried Shrimp Sweet and Sour Mandarin Fish

Coral mandarin fish Bao Muyu Hua casserole tofu

Family mart fu guifei chicken salted duck

Zhejiang cuisine:

Stir-fried pork liver with cabbage, stewed bean sprouts with fresh shrimp and stewed duck with eight treasures.

Fresh mushroom fillets Swiss sparerib salted duck

Fried yellow croaker with Caiyuan beef and fried cuttlefish roll

Tomato sauce and winter melon steak, shredded Chinese cabbage with sesame sauce and spicy winter bamboo shoots

Dry-roasted winter bamboo shoots, cold squid and fish in sugar water

Baozhen hot and sour chicken feet steamed mullet.

Five Blessingg Zui Liuji Huang Qing Xie sweet and sour Gollum Meat

Ning's shredded eel, five-flavored fried crab and Ning's eel paste

Fried croaker rolls, shredded fish in red distiller's grains, mushrooms and cabbage

Jingdu sparerib braised with bran and winter bamboo shoots

Crab meat, broccoli, drunken turn, crab in sauce.

Longjing shrimp braised pork with dried vegetables is called Hua zai chicken.

Double-flavored midge Dongpo pork roasted wings

Song Saoyu tangxihu vinegar fish

Cantonese cuisine:

Fried tripe with oil, crispy boiled Jin Lu, and fried sparrows.

Curry steak, braised fish maw and fish fillets in sauce

Sauté ed chicken with scallion, boiled snail slices, Ye Xiang wax gourd cup.

Gexi oyster sauce bullfrog mushroom jade tofu

Golden shrimp plate, delicious eel slices and colorful golden willow.

Braised pigeon and duck feet with taro in oyster sauce

Crispy fried chicken Long Xu Yan Wan hot and sour shrimp red egg

Sausage, cabbage, pine nuts, vermicelli, delicious eel slices

Beef crispy chicken leg with oyster sauce, white jade and emerald

Diced pineapple chicken, salted chicken, sliced honey beans.

Braised pork knuckle with pearl pumpkin and fried steamed chicken

Beef in oyster sauce, fresh mushrooms and taro stew

Bergamot ribs, lotus seed chicken and emerald tofu

Golden shrimp plate with bullfrog mushroom in oyster sauce

Curry steak, bitter gourd sausage and litchi meat

Nanzhong glass crackling chicken crackling

LAM Raymond eggplant Fu Guihua opens chamomile pork belly

Braised pork tripe, pigeon eggs with tiger skin, stir-fried fresh milk with Daliang.

Braised sea cucumber Baiyun pork knuckle Bao Si tofu

Chaozhou roast goose, crispy fried lotus finch and boiled Luo Ming.

Assorted sea cucumber, braised pork with plum vegetables and braised chicken.

Preserved fruit juice, crispy eel with XO sauce and fried chicken

Chicken with scallion oil, Guangzhou Wenchang chicken and sweet and sour mandarin fish

Pork belly with sauerkraut, fried large intestine with salted sauerkraut, sweet and sour tenderloin.

Pig liver water nestle black pepper beef willow Luoding chicken cutlet

Hakka chicken, cold melon ribs, beef with financial resources

Boiled Chicken with Sauce

Hunan cuisine:

Dong ting Jin GUI raw silk noodles yipin steamed yellow croaker

Jin Yu si tu Qin Huang roasted fish pingdiaoguo mutton

Flavor South American snail Anzu shark fin emerald chicken wings

Mushroom oujia hot and sour dog meat country snacks chicken

Stir-fried ginger, pickled snail slices, fried fish.

Red pepper stuffed meat, bamboo chicken cup and flavored fried meat

Delicious Stewed Pig's Feet with Jinniu Tiye Mountain Pepper, Braised Fish Head with Mussel Shawo Chili Sauce.

Stir-fried minced meat with beans, black beans and peppers, griddle, beef with skin and edge banding furnace

Hot sauce elbow yipin hot and sour chicken fern root powder boiled eel

Delicious stewed pork ribs in jiaozi, grilled bacon with red onion and beef with skin in a griddle.

Chaiba Fish Haosi Bai Ye Furong Crucian Carp

Glass fresh ink, Ma Rensuya, tomato loin willow

Fasi Bai Ye Fried Pork Intestines Spring Festival

Braised floating skin, spicy fish and fruit chicken

Fried liver slices with sesame frog in pairs

Steamed turtle and spicy chicken with tomato tenderloin.

Stir-fried shredded lamb tripe, Zi Long undressed, and fried tripe tip in oil.

Masuxiang Sunyasi Bai Ye Dongpo Fang rou

Tiger skin, fragrant meat, phoenix flowers and smoked large yellow croaker

Steamed mandarin fish with powder

Fujian cuisine:

Braised pork with plum, preserved fruit juice and prawn.

Butterfly Sea Cucumber Yipin Abalone Dongbi Dragon Ball

Tremella Sichuan duck Bibo frog 767

Grilled ribs, eight pieces of chicken and white fried shrimp balls.

Stir-fried pork belly, stir-fried stone snake, shrimp and mandarin duck

Braised prawns, drunken spareribs and chrysanthemum bass with moss.

Mussel chicken soup yipin pomfret stewed whole chicken

Stewed duck with winter vegetables, stir-fried diced chicken, stir-fried shrimp

Fu shou Lin men hai Yao zhe Hua ba Bao Xie Fan

Braised trotters, dried scallops with hibiscus, braised pork with dried vegetables.

Dong bi long Zhu Hua Juan squid fotiaoqiang

Fried mussels

Anhui cuisine:

Braised soft-shelled turtle with ham, jade crab, salted mandarin fish

Spicy lettuce wings yutu sea cucumber crab claw fish belly

Snowflake tofu hehehe kidney loquat liver

Four-color soup, chicken leg ribs and pork belly

Huizhou Zhi Tao Roasted Meat, Shrimp Guanting and Tea Smoked Chicken

Lotus seed fish, honey juice, red taro, and grape fishNo.: 1 Shandong cuisine of eight major cuisines.

Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is closely related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are all well-known at home and abroad.

Third place: Sichuan cuisine among the eight major cuisines

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity." At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries.

Fifth place: Fujian cuisine in the eight major cuisines

Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste. Its cooking skills have four obvious characteristics. First, it uses careful slicing, cutting and cutting to make raw materials with different textures thoroughly eaten. Therefore, Fujian kitchen knife workers have the reputation of "cutting flowers like plums, shredding like hair, and being as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and seasoned.

Seventh place: Su cuisine in the eight major cuisines.

Jiangsu cuisine is a local flavor dish in Jiangsu. Jiangsu is a place where famous chefs gather. The first professional chef named after the China classic and the first city named after the chef's surname are all here. Make wild chicken soup for Emperor Yao, named Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. Gong Yu and Huai in Xia and Yu Dynasties were tributes until Ming and Qing Dynasties. "People with beautiful dishes have regional beauty", and leek flower, a beautiful vegetable in Taihu Lake in Shang Tang era, has also become an elegant temple. In the Spring and Autumn Period, Yi Ya of Qi taught in Xuzhou, and his creation of "Fish Belly Mutton" spread through the ages, which is the origin of the word "fresh". ......

Second place: Cantonese cuisine in the eight major cuisines.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous dishes from the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the temperature and oil temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

Fourth place: Hunan cuisine in the eight major cuisines

Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, its materials are extensive and its varieties are various. It is characterized by rich oil, strong color and strong practicability. Pay attention to the crispy, sour, hot, soft and tender taste. Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and it is rich in mountain flavor. Hunan cuisine has a long history. As early as the Han dynasty, a kind of cuisine has been formed, and its cooking skills have reached a fairly high level.

Sixth place: Zhejiang cuisine among the eight major cuisines

Southern cuisines represented by Hangzhou, Ningbo and Shaoxing became famous earlier. Zhejiang cuisine has a long history. People in the capital open restaurants in the south and use northern cooking methods to make the rich raw materials in the south delicious. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.

Eighth place: Anhui cuisine among the eight major cuisines.

Anhui Anhui cuisine is the main representative of Anhui cuisine, which originated in Shexian county at the foot of Huangshan Mountain, namely ancient Huizhou. Later, Tunxi Town near Xin 'an River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, and the catering industry was developed. The focus of Anhui cuisine gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked Wang Zao that Wang Zao was still a bachelor, and Wang Zao quoted Mei's poem to answer "Cowtail Beaver in the snow, horseshoe turtle in the sand". Oxtail civet is civet cat, also known as white forehead. Anhui cuisine is good at boiling, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.