1. Sichuan cuisine

Sichuan cuisine, namely Sichuan cuisine, is one of the four traditional cuisines in China and one of the eight major cuisines in China. Fresh and mellow, spicy, one dish, all kinds of dishes are delicious.

Classic dishes: Sichuan-style hot pot, boiled fish, Sichuan-style pork, Mapo tofu, fish-flavored shredded pork, boiled pork slices, spicy chicken, fish with Chinese sauerkraut, kung pao chicken and Maoxuewang.

2. Shandong cuisine

Shandong cuisine, which originated from Qilu flavor in Shandong, is the only independently developed cuisine among the four traditional cuisines (and eight traditional cuisines) in China (compared with influential cuisines such as Huaiyang, Sichuan and Guangdong), with the longest history, the richest techniques, the highest difficulty and the most skillful skills. Pay attention to the excellent quality of raw materials, fresh salt, fresh soup, salty and pure seasoning, and highlight the original flavor.

Classic dishes: first-class tofu, sea cucumber with scallion, shark's fin with three shreds, grilled four treasures in white sauce, sweet and sour yellow river carp, jiuzhuan large intestine, fried abalone, braised prawns, etc.

3. Cantonese cuisine

That is, Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China. It is developed from Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. These three cuisines are different types. Cantonese cuisine is famous for its strict selection of materials, fine workmanship, combination of Chinese and western, delicious quality and health care.

Classic dishes: Chencun powder, Da Liang Dan Sha, boiled chicken, roast goose in deep well, roast suckling pig, braised pork with plum, barbecued pork with honey sauce, salted chicken with Dongjiang, boiled shrimp, Wenchang chicken in Guangzhou, clay pot rice, Cantonese roast duck, pork knuckle rice in Longjiang, steamed ribs with soy sauce, etc.

4. Su cuisine

One of the eight traditional cuisines in China, Jiangsu cuisine for short. Because Jiangsu and Zhejiang cuisine are similar to Zhejiang cuisine, they are collectively called Jiangsu and Zhejiang cuisine. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes.

Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and retains the original juice of the dish. Its taste is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor. Nanjing cuisine tastes mellow, delicate and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou food tastes sweet and elegant.

Classic dishes: anchovies, pig's head with Lu's recommended sauce, crystal trotters, stewed crab powder lion's head, Jinling meatballs, stewed chicken with yellow mud, stewed chicken house, .......... and so on.

5. Zhejiang cuisine

Zhejiang cuisine is one of the eight traditional cuisines in China, with beautiful scenery, rich products and delicious food. Therefore, as the saying goes, "There is heaven above and Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty. The southwest hills are undulating, rich in food and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish, shellfish and aquatic products, with the total output value ranking first in China. Rich in products, delicacies, unique features, known far and near. Based on the above four schools, Zhejiang cuisine as a whole has obvious characteristic styles and four common characteristics: exquisite selection of materials, unique cooking, attention to original flavor and meticulous production.

Classic cuisines: West Lake vinegar fish, Dongpo meat, crab soup, hometown southern meat, dry fried bell, steamed meat with lotus leaf powder, West Lake shepherd's purse soup, Longjing shrimp, Hangzhou stewed chicken, tiger running chicken and dried chicken.

6. Fujian cuisine

As one of the eight Chinese cuisines, it is a fusion of Han culture in the Central Plains and Fujian and Guangdong cultures. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with eastern Fujian, southern Fujian, western Fujian, northern Fujian, Puxian and other cuisines. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Min County, Fuzhou City, Fujian Province, and later developed into Fuzhou, Minnan and Minxi schools, that is, Fujian cuisine in a broad sense. Soup is the essence of Fujian cuisine, and there is a saying that one soup becomes ten soups. The cooking characteristics of Fujian cuisine are that the soup should be clear, the taste should be light, the frying should be crisp, and it is good at cooking seafood. Its cooking techniques are characterized by steaming, frying, frying, stewing, frying and stewing.

Special dishes: Fotiaoqiang, Fuzhou fish balls, Dingbian paste, Zhangzhou noodles, Putian noodles, fried oysters, Shaxian noodles, flat food, Xiamen Satay noodles, batter, Minnan salty rice, Xinghua rice noodles and litchi meat.

7. Hunan cuisine

Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors.

Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying. The theme of Hunan cuisine is cooking. In fact, many people in Hunan are also afraid of eating spicy food and want to eat that kind of spicy food, which leads to the result of eating too much rice. So the main function of Hunan cuisine is cooking, just like crooked dishes.

Classic dishes: Anzu tofu, Anzu shark's fin, Jishou hot and sour meat, beef powder, Chenzhou fish powder, Dongan chicken, goldfish playing lotus, Yongzhou blood duck, steamed bacon, sister jiaozi, Ningxiang delicious snake, Yueyang ginger and spicy snake, etc.

8. Osmunda japonica

One of the eight Chinese cuisines. Huizhou cuisine originated from Huizhou prefecture in the Southern Song Dynasty. Huizhou cuisine is a local feature of ancient Huizhou, and its unique geographical and humanistic environment endows it with a unique flavor. Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with a wide influence. Anhui cuisine is good at burning, stewing and steaming, frying and frying less, and the oil is heavy. Huizhou cuisine inherits the tradition of homology of medicine and food in the motherland and pays attention to food supplement, which is a major feature of Huizhou cuisine.

Classic dishes: stewed turtle with ham, braised civet, stewed pigeon in Huangshan, steamed stone pot chicken, pickled fresh mandarin fish, mushroom box, double-fried bamboo shoots, tiger skin tofu, mushroom chestnuts, bayberry balls, stewed chicken with peony, crispy rice, Huizhou dumplings.