Shandong cuisine, referred to as Shandong cuisine for short, is known as the' representative dish of the North'. During the Spring and Autumn Period and the Warring States Period, Shandong was famous for treating malnutrition. After the Han and Tang Dynasties, it became the protagonist of' Northern Cuisine'. The so-called' northern cuisine' in the Song Dynasty mainly refers to Shandong cuisine. During the Yuan, Ming and Qing Dynasties, it was also the pillar of the imperial palace. Modern imitation meals still have the characteristics of Shandong cuisine. Mainly composed of Jinan and Jiaodong local dishes. Jinan cuisine is good at frying, roasting, frying and frying. His dishes are famous for being clear, fresh, crisp and tender, and he pays attention to the adjustment of clear soup and milk soup. Jiaodong cuisine is good at frying, frying, roasting and steaming, and its taste is mainly fresh and light. Its famous dishes include Jiuzhuan large intestine, sweet and sour Yellow River carp, Dezhou braised chicken, braised fish, boiled red scale fish, fried white striped fish cake, fried laver with leek, Fushan roast chicken and roast chicken.

Cantonese cuisine is called Cantonese cuisine for short. Originated in the Western Han Dynasty. "Huainanzi" contains:' The Vietnamese people think that the viper feeds'. The Southern Song Dynasty's "Answer to the Generation Outside the Ridge" also said that the Yue people "don't ask about birds, animals, insects and snakes, they will eat everything". At the end of the Song Dynasty, the dynasty moved south, and many imperial chefs gathered in Yangcheng, which contributed to the rapid development of Cantonese cuisine. Today, Cantonese cuisine is well-known at home and abroad, and there is a saying that "food is in Guangzhou". Cantonese cuisine is mainly composed of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Good at frying, frying and changing, rich in ingredients, pay attention to fresh, tender, cool and smooth. Chaozhou cuisine is good at cooking seafood, and soup dishes are more distinctive. Fine knife work and pure taste. Dongjiang cuisine is simple and generous, with local flavor, heavy oil and salty taste. Cantonese cuisine is good at cooking fish, shrimp, animals and game, especially snakes. Its famous dishes include three snakes stewed with leopard and raccoon (common name: Long Hudou), suckling pig slices, Chaozhou frozen meat, Dongjiang salted chicken, Mantanxiang, Dinghu Shangsu, Daliang fried milk, fried snails and so on.

Anhui cuisine, referred to as Anhui cuisine for short, consists of three local flavors: southern Anhui, along the Yangtze River and along the Huaihe River. Legend has it that it originated in the Han and Tang Dynasties, flourished in the Song and Yuan Dynasties, and flourished in the Ming and Qing Dynasties. It is famous for cooking delicacies, heavy oil, heavy sauce color and heavy fireworks. It's often casserole and charcoal stew, so there is a saying that Anhui cuisine should wait. Southern Anhui cuisine is good at cooking and stewing. Thick and oily, simple and affordable. The cuisine along the Yangtze River is good at cooking fresh river and poultry, emphasizing knife work and heavy modeling, especially smoking technology. The dishes along the Huaihe River are salty and sour, and the soup is thick. The famous dishes of Anhui cuisine are Wuwei smoked duck, Fuliji roast chicken, Huizhou meatballs, pickled fresh mandarin fish, Mao Feng smoked mandarin fish, steamed eagle fish, butter fat king fish, honeycomb tofu and so on.

Beijing cuisine, referred to as Beijing cuisine for short, is developed from the fusion of local cuisine, Shandong cuisine and Gongting cuisine. It gradually spread and evolved from the royal chefs of Yuan, Ming and Qing dynasties and the chefs of Wang Fu family. In the Yuan Dynasty, it became elegant because it was in line with the taste of Mongolian princes. After entering the Ming dynasty, its potential did not decline. In the Qing dynasty, it was even more spectacular, and the Manchu-Han banquet became the peak of Beijing cuisine. The main methods are roasting, frying, frying, sliding and frying, and also roasting and stewing. Cuisine is crisp, crisp, fresh and tender. Wide selection of materials, fine knife method, exquisite cooking and beautiful shape. Mainly salty, suitable for other tastes. Famous dishes include roast duck and instant-boiled mutton, which are known as' national dishes'.

Sichuan cuisine, referred to as Sichuan cuisine for short, is authentic with Chengdu flavor, including Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine and Sichuan cuisine. According to legend, Sichuan cuisine in the Han, Wei and Six Dynasties has its own characteristics and has a history of more than 1000 years. He is good at stir-frying, stir-frying, dry-burning and dry-frying, and is famous for its strong, wide and strong flavor. Known as' one dish, one grid, a hundred dishes and a hundred flavors'. Zanthoxylum bungeanum, pepper, Zanthoxylum bungeanum and fresh ginger are mostly used for seasoning, with heavy and spicy taste, while hemp taste is rare in other local dishes. Its famous dishes include Sichuan-style pork, shredded pork with fish flavor, Deng Ying beef, husband and wife lung slices, boiled beef, steamed sauce dough, dried squid, kung pao chicken, Mapo tofu and chicken nuggets with peculiar flavor.

Zhejiang cuisine, referred to as Zhejiang cuisine for short, consists of three local dishes, Hangzhou, Ningbo and Shaoxing, with a history of two thousand years. In the Southern Song Dynasty, it played a major role in' Southern Food', and it developed greatly in the Ming and Qing Dynasties. Hangzhou dishes is mainly fried, stir-fried, stewed and fried, with fine craftsmanship, freshness and crispness. Ningbo cuisine is famous for its combination of fresh and salty, steamed, roasted and stewed seafood, and pays attention to tenderness, softness and smoothness. Shaoxing cuisine is good at cooking seafood and poultry. Its entrance is crisp and waxy, with rich soup and strong rural flavor. The famous dishes of Zhejiang cuisine include West Lake vinegar fish, Longjing shrimp, crab soup, crispy braised pork, steamed yellow croaker with loofah, three-silk razor clam, water shield soup from two lakes, braised bamboo shoots and so on.

Jiangsu cuisine, referred to as Jiangsu cuisine, is mainly composed of three local cuisines: Nanjing, Yangzhou and Suzhou. As early as more than two thousand years ago, Wu people were good at cooking fried fish, steamed fish and sliced fish. More than a thousand years ago, ducks were a delicacy in Jinling. During the Southern Song Dynasty, Jiangsu and Zhejiang cuisine were the two pillars of "Southern Cuisine". Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and keeping the original juice. 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. Its famous dishes include roast workshop, crystal pig's feet, lion's head stewed with crab powder, Jinling meatballs, yellow mud stewed chicken, stewed chicken house, salted duck (Jinling salted duck), golden fragrant cake, dried chicken soup, carrion bran, phoenix tail, three sets of ducks, Wuxi meat bones, sauce pig's head recommended by Lu manuscripts, Pei county dog meat and so on.

Fujian cuisine is called Fujian cuisine for short. It is composed of local cuisines such as Fuzhou, Zhangzhou, Xiamen and Quanzhou. Clear soup, dry-fried, stir-fried mainly, often with red distiller's grains as seasoning, sweet and sour taste. Famous dishes include Buddha Leaping Wall, Minsheng Fruit, Qixing Pill, Baked Orange, Taiwan Shrimp, Roasted Raw Rotten Chicken, Korean Sea Crab, Meikai Sandu, White Fried Fresh Sole Fish, Chrysanthemum Bass Ball, Dry Fried Three Liver Flower Roll, Stir-fried mussel bamboo, orange juice and snowflake chicken.