1. Beijing Cuisine: Beijing is the political center of northern China. The tastes and dietary needs of rulers of past dynasties will definitely have a decisive impact on Beijing's cuisine, so the cooking skills are mainly burning, roasting and boiling. Beijing is also a gathering place for scholars from all over the world, followed by skilled chefs from all over the world, which makes Beijing's dishes absorb the strengths of all over the world. Manchu-Chinese banquet dishes gradually became popular during the reign of Qianlong in Qing Dynasty, and shark's fin, bird's nest, sea cucumber and abalone were the main dishes in Manchu barbecue and southern dishes. Huaiyang soup and Jiangsu and Zhejiang soup are served as side dishes; With Manchu traditional cakes and cakes interspersed among them, it is a collection of Beijing cuisine. Therefore, Beijing cuisine, like Beijing's position in China, is a place where thousands of people return to their ancestors, and it is eclectic. In addition, Beijing cuisine does not pursue grotesque, but is good at processing ordinary food raw materials into delicious food, and its taste is easily accepted by ordinary people. It is the most representative dish in China. 2. Shandong cuisine: Shandong cuisine has a long history. Qilu, a country with a highly developed culture in the Spring and Autumn Period, has obvious advantages in fish and salt, and its diet pays attention to seasoning. Shandong cuisine is mainly composed of Jiaodong cuisine and jinan cuisine. Jiaodong is famous for cooking seafood, while jinan cuisine is good at making soup and making good use of cooking methods such as frying, frying, frying and baking. In addition, there are Confucian dishes, which are further improved on the basis of Shandong flavor and have aristocratic characteristics. Shandong people like to eat onions, which are often used as side dishes or seasonings in cooking. In short, Shandong cuisine pays attention to explosion, frying and roasting in cooking, and the dishes made are crisp, tender, fresh and smooth. 3. Huaiyang cuisine: Huaiyang refers to Yangzhou, Zhenjiang, Huai 'an and other areas along the canal in northern Jiangsu, and has been a prosperous commercial city since ancient times. The extravagant consumption of wealthy businessmen will inevitably stimulate the prosperity of the catering industry and the development of cooking skills. Big salt merchants employ skilled chefs, and salt merchants often borrow chefs from each other when they treat guests, thus improving the overall cooking level. Yangzhou, located between the Yangtze River and Huaihe River, is rich in fish, shrimp and seafood, which provides rich raw materials for the development of cooking. Huaiyang cuisine is good at stewing, stewing, steaming, stewing and stewing. Cook slowly and pay attention to the original soup. Huaiyang cuisine also attaches great importance to color, and is good at using sugar color, red yeast color, clear sauce color, raw material color and egg foam color. In addition, the vegetarian feast of Huaiyang cuisine is beyond the reach of other cuisines, and the snacks are also exquisite. 4. Jiangsu and Zhejiang cuisine: "Jiang" refers to southern Jiangsu, namely Suzhou and Wuxi; "Zhejiang" refers to western Zhejiang, that is, Hangzhou and Huzhou. After the Five Dynasties, the economic and cultural center moved to the south, and there were many literati, whose cooking skills and characteristics reflected their interests and pursuits. Since the Song Dynasty, most books on cooking and diet have been written by scholars in Jiangsu and Zhejiang provinces. Jiangsu and Zhejiang cuisine pays attention to vegetables in food raw materials, which can best reflect the fresh taste. In addition, we also pay great attention to cooking fish, shrimp, crabs and shellfish in rivers and lakes. Using fragrant grain is another feature of Jiangsu and Zhejiang cuisine, that is, dregs mixed with wine can remove fishy smell and enhance flavor. Jiangsu and Zhejiang cuisine does not deliberately pursue all kinds, but takes its nature. 5. Fujian cuisine: Fujian was developed late in the southeast provinces, with exotic customs, and its diet is very different from that of the Central Plains. Because it is located in the coastal area and the shoal area is large, Fujian people like to eat fish, shrimp, snails and mussels. The most distinctive feature of Fujian cuisine is soup, which is rich in juice. For example, the most famous "Buddha jumping wall" is made by putting seafood, chickens, ducks and meat in Shaoxing jars and simmering with slow fire. The raw materials and ingredients of soup are very particular, and the cooking is full of changes, which has the effect of "one soup is changeable" or even "ten changes". In addition, Fujian cuisine also attaches importance to knife work (otherwise it is difficult for seafood to be fragrant inside and delicious outside), so it is good to season and color with red distiller's grains. Fujian cuisine can also be subdivided into Fuzhou cuisine, southern Fujian cuisine and western Fujian cuisine. 6. Cantonese cuisine: Guangdong is located in Lingnan, with mountains facing the sea. Isolated from the Central Plains for a long time. In ancient times, it was inhabited by Baiyue people, and a large number of Central Plains residents migrated between Qin and Han Dynasties. Therefore, Cantonese cuisine retains many dietary customs between the ancient Yue people and the Qin and Han Dynasties. Eating snakes is a custom in Vietnam. Therefore, whether it is flying in the sky, walking underground or swimming in the water, Cantonese people can import it. The cooking skills of Cantonese cuisine have absorbed the methods of western food, and the most distinctive ones are "salt roasting", "wine roasting", "pot roasting" and "soft frying". Cantonese cuisine can also be divided into three branches: one is Guangzhou, which is authentic Cantonese cuisine; One is Chaozhou, close to Fujian cuisine; One is Dongjiang cuisine, represented by Huizhou cuisine. 7. Sichuan cuisine: When Sichuan cuisine is mentioned, people will think of "spicy", "fishy" and "strange taste". In fact, the formation of this flavor is only a matter of nearly a hundred years, and it was also popular in the lower classes at the beginning, because it was only two or three hundred years before pepper was introduced into China. However, although the history of Sichuan cuisine is not long, it soon influenced or even replaced high-grade dishes and became popular dishes. Therefore, Sichuan cuisine has certain commonness and is very popular. According to ancient records, Sichuan flavor is sweet and mild, and some high-grade Sichuan dishes still maintain this flavor. Sichuan was called the land of abundance in ancient times, and produced almost everything except seafood. The characteristics of dishes are delicious, rich and heavy, and they have the reputation of one dish and one hundred dishes. 8. Hubei cuisine: