The characteristics of Sichuan cuisine, Hunan cuisine and Guangdong cuisine: Sichuan cuisine pays attention to hemp, spicy and fragrant in red taste, but it is still a little spicy in white taste; Hunan cuisine pays attention to color, oil, weight, benefits, spicy, fragrant and tender; Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. The representative dishes of Sichuan cuisine include shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan pork, Dongpo elbow and so on. The representative dishes of official Hunan cuisine are Anzu Hunan cuisine, such as Anzu tofu and Anzu shark's fin. Representative dishes of folk Hunan cuisine include fish head with chopped pepper, fried meat with pepper, grandma in Xiangxi, sour meat in Jishou, beef powder and so on. The representative dishes of Cantonese cuisine include boiled chicken, roasted goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy roast meat, glutinous rice ball lobster, steamed Dongxing spot, aunt abalone, braised Liaoshen in abalone sauce, boiled mussel, salty shrimp, garlic bone, boiled shrimp, coconut milk rock sugar bird's nest, and papaya stewed China Rana.