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

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, it 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, it 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, authentic Sichuan cuisine has 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, it consists of three local dishes, Hangzhou, Ningbo and Shaoxing, and has 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 gourmet

Referred to as Su cuisine, it 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 cuisine 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/dishes

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.

The following are dishes of various faiths and customs.

Bashu Tian Xi

Sichuan rural folk festive banquet, also known as three steamed and nine buckled seats. It began in the middle of Qing Dynasty, and was originally an activity held by farmers after autumn to celebrate the harvest and entertain neighbors and relatives. In the future, it will develop into a feast for weddings, birthdays, welcoming the spring and funeral parties. It is named after its origin in fields and villages.

Generally, floor mats are made of pigs, chickens, ducks, fish and self-produced vegetables and fruits, and rich, simple and affordable dishes are cooked. The dishes on the table are mainly steamed buttons, which used to be called' three steamed buttons and nine buttons' or' eight bowls and nine bowls'.

Many dishes of Tian Xi in Sichuan were later absorbed and digested by some urban restaurants, and became popular Sichuan dishes, such as steamed chop suey, shredded pork chop suey, braised pork, braised chicken, boiled sweet, boiled salt, mixed sand, crispy meat, steamed elbow and so on.

Siyuan cuisine

Mainly refers to vegetarian dishes, cooked with non-animal raw materials (except eggs and milk). Its prosperity and development are related to Buddhism. Buddhism has no vegetarian precepts. Since devadatta, a disciple of Sakyamuni, advocated the introduction of vegetarian food into China, it was accepted by Han believers. Since then, being a vegetarian in a temple has become a Buddhist canon. There are all kinds of vegetarian dishes cooked by monks and nuns in China, such as pork cooked by Fo Yin in Jinshan Temple in Song Dynasty, saddle bridge burned by monks in Yangzhou Mountain in Qing Dynasty, and rotten pig's head burned by fahai temple. All of them win with meat, but they are more famous for vegetarian dishes. The vegetarian feast in Buddhist temples is highly valued by vegetarian Buddhist monks. Vegetarianism flourished in the Southern Dynasties, when it reached a considerable level. There is a chapter in Jia Sixie's Book of Qi Yaomin devoted to vegetarianism, which is the first vegetarian menu in China. At first, the vegetarian diet of monks and nuns was confined to the temple, or Buddhists entertained monks and nuns. Later, the benefactors and pilgrims who entered the mountain came and needed to be vegetarian on the spot, so some larger temples also run temple food. Later, it expanded to shops and palaces, forming three major schools: temple vegetarian dishes, palace vegetarian dishes and folk vegetarian dishes. For example, there were vegetarian restaurants in Bianjing and Lin 'an in Song Dynasty, as well as fresh vegetables, jade enema and Dongpo tofu. Song Hong's "Shanjia Qing Palace" contains unique vegetarian dishes. There were vegetarian dishes in the diet of the Qing court, and there were 27 chefs in the Vegetarian Bureau of Guangxu Dynasty, who specialized in making vegetarian dishes. The characteristics of vegetarian dishes are as follows: first, they are created by temples, and most of them are monks' kitchens; Second, avoid using animal raw materials and plant raw materials such as leek, onion and garlic; The third is to use vegetarian dishes, that is, to absorb the cooking techniques of vegetarian dishes, imitate the shape of vegetarian dishes, and borrow the names of vegetarian dishes. Its famous dishes are Luohanzhai, Dinghu Shangsu, vegetarian shark's fin, stewed bamboo shoots and Babaoji, sweet and sour fish, fried hairy crabs and fried shrimps. And pictographic dishes with different colors such as peacock, phoenix, orchid and butterfly.

Palace gourmet

Palace-style dishes in China are mainly represented by several ancient capitals, which are divided into southern flavor and northern flavor. South flavor is represented by Jinling, Yidu, Lin 'an and Du Ying, while North flavor is represented by Chang 'an, Luoyang, Kaifeng and Jingshen. Their common characteristics are luxury and rarity, and standard dishes have certain specifications. This tradition has been preserved since the Shang and Zhou Dynasties. For example, the eight treasures mentioned in the Book of Rites (there are different opinions, and later generations regard dragon liver, phoenix marrow, leopard fetus, carp tail, roasted bird, scarlet lip, bear's paw and crispy buttermilk cicada as the eight treasures) have been used for more than two thousand years. However, the specific content is constantly developing and changing. The eight treasures of land and water in the Tang Dynasty are said to be' the red camel hump was brought by jade broilers, and the crystal plate was plain', which was not only produced on land, but also in aquatic products. In the future, the eight treasures in the north and the eight treasures in the kitchen will be dominated by game. In the Qing Dynasty, it developed further, jumped out of the palace and appeared in the market, with names such as Shan Babao, Hai Babao, Shang Babao and Xia Babao. Since the Yuan and Ming Dynasties, palace cuisine mainly refers to Beijing palace cuisine, which is characterized by strict selection of materials, fine production, beautiful appearance, fresh and crisp taste. Famous dishes include chicken breast, pork tenderloin, four kinds of gravy, four kinds of sauce, four kinds of crisp, small sugar corn-bread, pea yellow, kidney bean yellow and so on. Now Beijing's imitation food still manages this traditional court-style dish. Xi also successfully copied the court dishes of the Tang Dynasty and supplied them to the outside world. Banquets mainly include Chang 'an Eight Scenes, Dragon and Phoenix Banquet, Shaowei Banquet and Aquilaria Resinatum Banquet, with more than 50 varieties.

Tan Jiacai

Tan Jiacai is one of the most famous official dishes in China, which was created by Tan Zongxun's family, a bureaucrat in the late Qing Dynasty. Tan, a native of Guangdong, loved food all his life. He and his son deliberately invited famous chefs from the capital for dinner with a large sum of money and acquired their cooking skills. They combined Cantonese cuisine with Beijing cuisine and formed their own genre.

Tan Jiacai is salty and sweet, suitable for both north and south. The seasoning is original, well-made and hard. The food is soft and rotten, so it tastes soft.

There are nearly 200 kinds of delicacies in Tan Jiacai, among which seafood is the most famous, especially the clear soup swallow dish in Tan Jiacai.

Qingzhen gourmet

The floorboard of Anhui cuisine. Because the Hui people believe in Islam and build mosques in their places of residence, they get the name Qingzhen cuisine. It has a history of about thousands of years. The meat raw materials used are mainly cattle, sheep, chickens and ducks. The production method is called sliding, frying, exploding and washing. Season with vegetable oil, salt, vinegar and sugar. Its characteristics are fresh, crisp and fragrant. Especially boiled mutton is the best, and its' whole sheep mat' is even more popular. Famous dishes include Havel, burrito, bald hemp, balta, Gulachi, steamed sheep in a bowl, roasted meat, roasted rabbit, glazed lung, gathered eight immortals, crystal sheep's head, boiled mutton, roasted mutton slices, sauced mutton, stewed mutton, crispy mutton, stewed beef tendon, stewed duck and so on.

Guan gong si yuan Cai

The dishes of Guan Gong Temple in China generally refer to vegetarian dishes cooked in Taoist and Buddhist temples. After the Han and Jin Dynasties, Taoist temples and Buddhist temples spread all over famous mountains and rivers, among which there were many cooks, fragrant chefs, three chefs, Liu Er and fruits and vegetables. After the advent of tofu, there are many kinds of temple dishes. From the Song and Yuan Dynasties to the Ming and Qing Dynasties, there were vegetarian dishes, including vegetarian chicken, vegetarian fish, vegetarian duck and vegetarian ham. Up to now, the Jade Buddha Temple in Shanghai, daming temple in Yangzhou and Baoguang Temple in Xindu still have different flavors of Guan Gong temple dishes.

The cooking characteristics of Guan Gong Temple dishes are as follows: taking local materials, cooking vegetables and matching meat and vegetables. The vegetarian mat composed of many varieties fully reproduces the characteristics of local materials, well-cooked dishes and collocation of meat and vegetables.