Shandong cuisine-braised chicken rice, fried beef with onion, sweet and sour carp, Jiuzhuan large intestine, and yipin tofu.
Sichuan cuisine-Fish-flavored shredded pork, kung pao chicken, Mapo tofu, Sichuan pork and Dongpo elbow.
Cantonese cuisine-boiled chicken, glutinous rice chicken, bergamot ribs, hibiscus shrimp, steamed bass.
Hunan cuisine-dry pot of Agrocybe aegerita, chopped pepper fish, fried meat from farmers, hot and sour chicken offal, Yongzhou blood duck.
Su cuisine-Dongpo meat, salted duck, Yangzhou fried rice, beggar chicken, crispy fried shrimp.
Fujian cuisine-Buddha jumps over the wall, seven-star fish ball soup, Fuzhou meat swallow, sauerkraut beef, rock sugar bird's nest.
Zhejiang cuisine-West Lake vinegar fish, Longjing shrimp, steamed pork with lotus leaf powder, braised bamboo shoots and braised pork with plum.
Anhui cuisine-spicy crayfish, braised pork, braised skinned fish, sufu chicken and crispy fried chicken wings.