Cantonese cuisine: Pisces eggplant, radish pickles, Fuguihua, Huangpu scrambled eggs, Dinghu vegetables, smoked cabbage, fried green peppers, fried hibiscus eggs, Sixi tofu, fish-flavored tomato pot, sliced shrimps with slippery eggs, keel corn soup, goo goo pineapple meat, Cantonese shrimp dumplings, boiled chicken, Cantonese-style stuffed duck, steamed cakes with salted eggs, Guangzhou Wenchang chicken and Kirin perch.

Shandong cuisine: shredded potatoes in vinegar, bumper harvest in the earth, assorted vegetables with sesame sauce, eggplant with garlic, sliced meat, roasted chestnuts and cabbage, baked cabbage rolls, fried radish balls, pot-collapsed tofu boxes, fried eggplant, Four Joy Meetballs, Chaotianguo, Beijing wrapped tenderloin, fried spring rolls, Texan braised chicken, Sixi duck, tomato shrimp balls, southern fried meatballs, and burden chicken.

Hunan cuisine: lotus root with red oil, hand-torn vegetables in a griddle, boiled chestnuts, scrambled eggs with chopped peppers, fried stinky tofu, steamed pork with Hunan powder, steamed pork with chopped peppers, hand-torn chicken in a griddle, steamed bacon, fried rose meat, fried bacon, Donganzi chicken, braised pork, Xiangxi bandit chicken, left chicken and Xiangxi sour meat.

Northeast cuisine: hot and sour shredded radish, northeast pickled cabbage, cucumber slices, northeast peeled pork, fresh ground herbs, stewed pork vermicelli, white meat with pickled cabbage, stewed mushrooms with chicken, cucumber mutton, northeast stewed pork, braised pork with shredded pork, northeast noodle soup, changed knife meat, stewed tofu with catfish, steamed white fish, tender chicken with soy sauce, stewed eggplant with catfish and stewed ribs with pickled cabbage.

Sichuan cuisine: hot and sour potato shreds, Sichuan cuisine, spicy dried radish, spicy cabbage, tiger skin green pepper, fish-flavored eggplant seeds, Mapo tofu, poly-three fresh, boiled cabbage, minced eggplant, boiled pork slices, kung pao chicken, saliva chicken, Sichuan style pork, pickled fish, pickled beef, spicy chicken, Maoxuewang, boiled fish, Dongpo elbow, scallion prawns, etc.

Jiangsu and Zhejiang cuisine: sesame oil radish, cream cabbage, Yangzhou fried rice, spiced lotus leaf egg, Jiaxing egg yolk zongzi, West Lake vinegar fish, Xishi tofu, Dongpo eggplant, chestnut braised chicken, beggar chicken, West Lake beef soup, braised lion head, sweet and sour squirrel fish, Jinling meatballs, Dongpo meat, anchovies, Hangzhou sauce duck, Wuxi ribs, hibiscus meat, mirror box tofu, stir-fried.