========================Shandong cuisine================== ========

Tuilu cuisine is the first among the eight major cuisines. The formation and development of Shandong cuisine are related to the cultural history, geographical environment, economic conditions and customs of Shandong area. Shandong is one of the birthplaces of ancient culture in my country. Located in the lower reaches of the Yellow River with a mild climate, the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is crisscrossed by mountains and rivers, criss-crossed by rivers and lakes, thousands of miles of fertile wilderness, rich in products, convenient transportation and developed culture. Its grain output ranks third in the country; its vegetables have a wide variety and are of high quality. It is known as one of the "three largest vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onions, Cangshan garlic, and Laiwu ginger are all famous at home and abroad.

1 Shandong cuisine: Shandong cuisine, consisting of three flavors: Qilu, Jiaoliao and Kongfu. It is the largest cuisine in the palace. Take the flavor of Confucius as the leader. Shandong cuisine has an important influence on the emergence of other cuisines, so Shandong cuisine is the first of the eight major cuisines.

(1) Qilu flavor. Qilu flavor is represented by Jinan cuisine and is popular in northern Shandong, Tianjin and Hebei.

Qilu cuisine is famous for its fragrance, freshness and pure taste. Each dish is delicious and hundreds of dishes are not heavy. In particular, there are strict regulations on the use and preparation of soups, clear soups and milk soups. The dishes are famous for their freshness, crispness and tenderness. Using soup stock is a major feature of Jinan cuisine. Sweet and sour carp, Kung Pao Chicken (Lu style), Nine-turn Large Intestine, Double Crisp Soup, Pu Cai in Milk Soup, Southern Intestine, Yuji Braised Chicken, Jinan Roast Duck, etc. are all well-known Jinan dishes. Jinan's famous snacks include: pot stickers, soup dumplings, pansi cakes, sugar pancakes, Luohan cakes, money cakes, steamed honey sandao, dumplings, etc. Texas cuisine is also an important branch of Qilu flavor. The representative dish is Texas boneless braised chicken.

(2) Jiaoliao flavor, also known as Jiaodong flavor, is represented by Qingdao cuisine. Popular in Jiaodong, Liaodong and other places.

Jiaoliao cuisine originated from Fushan, Yantai and Qingdao. It is famous for cooking seafood. The taste is mainly fresh and tender, with an emphasis on lightness and color. The top ten representative dishes of Qingdao: Minced meat and sea cucumber, crispy chicken, home-style grilled tooth fillet fish, Laoshan mushroom stewed chicken, original shell abalone, spicy and sour fish balls, fried oyster yellow, fried conch, prawn braised cabbage, yellow croaker stewed tofu . The top ten specialty snacks in Qingdao: grilled squid, sauced pig's trotters, three delicacies pot stickers, cabbage meat buns, spicy fried clams, seafood braised noodles, pork ribs rice, mackerel dumplings, seaweed jelly, and chicken soup wontons.

(3) Confucius style, represented by Qufu cuisine. Popular in southwestern Shandong and Henan, it is closer to the Xuzhou flavor of Jiangsu cuisine.

Confucian cuisine has the characteristic of "never getting tired of fine food, never getting tired of fine cooking". Its exquisite and wide range of ingredients and sumptuous banquets are comparable to those of the royal meals in the past dynasties. It is called "national cuisine" together with Huaiyang flavor in Jiangsu cuisine. Representatives of Confucius cuisine include: Yipin Shou Tao, Jade Shrimp Rings, Sea Rice Pearl Bamboo Shoots, Fried Chicken Fans, Bird's Nest Four Pieces, Grilled Brand, Chrysanthemum Shrimp Buns, Yipin Tofu, Shou Duck Soup, and Sliced ??Golden Dates.

========================Sichuan cuisine================== =======

2 Sichuan cuisine: Sichuan cuisine. Take Chengdu cuisine as the representative. The flavors of Sichuan cuisine are relatively consistent across regions. Mainly popular in Southwest and Hubei regions, there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine.

Sichuan cuisine includes the characteristics of Chongqing, Chengdu and Leshan, Neijiang, Zigong and other local cuisines. The main feature is the variety of flavors. Chili, pepper, Sichuan peppercorns, bean paste, etc. are the main condiments. Different ratios create spicy, sour, peppery, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange flavor, etc. The taste is all thick and mellow, with the special flavor of "one dish, one style" and "hundred dishes and hundreds of flavours", and all kinds of dishes are very popular. There are as many as 38 cooking methods in Sichuan cuisine, including stir-frying, pan-frying, dry-roasting, deep-frying, smoking, soaking, stewing, stewing, braising, sticking and popping. In terms of taste, special attention is paid to color, aroma, taste and shape, and it has the advantages of both north and south. It is famous for its rich, wide and thick taste. There have always been "seven flavors" (sweet, sour, numbing, spicy, bitter, fragrant, salty) and eight flavors (dry roasted, sour, spicy, fishy, ??dry stir-fried, strange flavor, peppery numbing, and red oil). Sichuan cuisine therefore has three characteristics: a wide range of materials, diverse seasonings, and strong adaptability of dishes. A complete flavor system is composed of five major categories: banquet dishes, popular light dishes, home-cooked dishes, three-steamed and nine-duck dishes, and flavored snacks. It enjoys the reputation of "eat in China and taste in Sichuan" internationally. Among the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, strange-flavored chicken, kung pao chicken, steamed beef with rice flour, mapo tofu, tripe hot pot, dry-fried shredded beef, couple Fei slices, Dengying beef, Dandan noodles, glutinous rice balls, Long Chaoshou, etc. The five famous Sichuan dishes are: fish-flavored shredded pork, Kung Pao chicken, couple's lung slices, Mapo tofu, twice-cooked pork, etc.

========================Su Cai================== ========

3 Jiangsu cuisine: Jiangsu cuisine. It consists of four flavors: Xuhai, Huaiyang, Nanjing and Sunan. It is the second largest cuisine in the palace. Today's state banquets still focus on Jiangsu cuisine.

Jiangsu cuisine is derived from the original Jiangsu and Zhejiang cuisines.

The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang style, Nanjing style, Southern Jiangsu style, Zhejiang style and Huizhou style. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines due to their exquisite selection of ingredients, fine knife skills, moderate salty and sweet taste, attention to shape, and distinctive characteristics. Jiangsu cuisine consists of the Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisine. Represented by Huaiyang and Southern Jiangsu flavors

(1) Xuhai flavor: Represented by Xuzhou cuisine. Popular in Xuhai and Henan areas, it is close to the Confucius style of Shandong cuisine. It once belonged to Shandong cuisine.

Xuhai vegetables are fresh and moderately salty, and are customary in favor of five pungent and five flavors. They are clear but not bland, thick but not turbid. No matter what ingredients are used in its dishes, attention should be paid to the "diet therapy and food tonic" effects. In addition, Xuzhou cuisine mostly uses crab and dog meat, especially the whole dog meal is very famous. Representative Xuhai flavor dishes include: Farewell My Concubine, Peigong Dog Meat, Pengcheng Fish Balls, Ground Pot Chicken, etc.

(2) Huaiyang flavor: represented by Yangzhou and Huai'an, it is mainly popular in the Grand Canal, from Zhenjiang in the south, Hongze Lake and Huaihe River in the north, and coastal areas in the east. It is also called the "national dish" together with the Confucius flavor of Shandong cuisine.

Huaiyang cuisine is rigorous in selecting ingredients, paying attention to freshness, outstanding main ingredients, and fine knife skills. It is good at stewing, stewing, roasting, and roasting. It pays attention to soup preparation, pays attention to the original flavor, and is good at modeling, melons and fruits. The carvings are lifelike. The taste is moderately salty, suitable for both north and south, and can be used to cook "whole eel banquet". Huaiyang is fine, with beautiful appearance, various flavors, exquisite production, fresh and delicious taste, and the four seasons are different. Famous dishes include stewed crab meat and lion's head, boiled dried shreds, three sets of duck, crystal meat, etc.

(3) Jinling flavor: represented by Nanjing cuisine, mainly popular in Nanjing and Anhui.

Jinling cuisine is good at stewing, stewing, forking and roasting. Special attention is paid to the seven tastes and seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; fresh, rotten, crispy, tender, crispy, thick and fat. Nanjing cuisine is famous for its excellent duck cuisine, and is known as "Jinling duck cuisine is the best in the world". Representatives of Jinling cuisine include salted duck, duck soup, duck intestines, duck liver, duck blood, tofu fruit (called doupao by northerners) and coriander (called coriander by Nanjing people).

Nanjing snacks are one of the four snacks in China. Representatives include xiaolongbaozi, ramen, pancakes, scallion pancakes, tofu dumplings, soup noodle dumplings, vegetable buns, butter sesame seed buns, sweet bean paste buns, shredded chicken noodles, spring rolls, sesame seed pancakes, beef soup, xiaolongbao dumplings, pressed noodles, crab roe Noodles, long fish noodles, beef pot stickers, braised dried noodles, braised tea eggs, sugar porridge and lotus root, etc.

(4) Southern Jiangsu cuisine: represented by Suzhou cuisine, mainly popular in Suzhou, Wuxi, Changzhou and Shanghai. It is similar to the Wannan and Yanjiang flavors in Zhejiang cuisine and Anhui cuisine. Some experts believe that the southern Jiangsu flavor should belong to Zhejiang cuisine. The biggest difference between Sunan cuisine and Zhejiang cuisine is that Sunan cuisine is sweeter. Shanghainese cuisine with the flavor of southern Jiangsu is greatly influenced by Zhejiang, and now it has a tendency to become a new type of Shanghainese cuisine.

Southern Jiangsu cuisine is good at stewing, stewing, simmering and roasting. It pays attention to maintaining the original flavor, fine colors, seasonal freshness, moderate sweetness and saltyness, crispy and delicious, fresh and plump. In recent years, the "Wuxi Qianlong Jiangnan Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine have been cooked. Suzhou has the reputation among the people as "the best restaurant in the world". Famous dishes in southern Jiangsu include mushroom stewed chicken, sweet and sour pork, squirrel mandarin fish, barbel lung soup, biluo shrimp, eel paste, white sauce cabbage, beggar's chicken, watermelon chicken, chicken and rapeseed heart, sweet and sour pork ribs , Taoyuan braised mutton, Taihu whitebait, Taihu hairy crab, Yangcheng Lake hairy crab. Songhe Tower and Deyue Tower are the representative famous restaurants in Suzhou.

Suzhou snacks are one of the four snacks in China and have the most varieties. They mainly include marinated dried tofu, pine nut candy, rose melon seeds, Suzhou-style moon cakes, shrimp soy sauce, jujube paste sesame cakes, and lard rice cakes. , Xiaolong steamed buns, Suzhou soup dumplings, Taoyuan braised mutton, Zangshu white-cut mutton, Aozao noodles, etc.

Someone used a folk song to summarize Suzhou snacks: Suzhou snacks have many names and are sweet, soft and glutinous. Pan-fried steamed buns with yellow crab shells and a tiger claw twisted into a stick. Thousand layer cake, egg stone coating, flatbread, deep-fried dough sticks and tofu paste. Scallion pancakes rolled with scallion oil are economical and affordable. Mushroom and vegetable buns, bean paste buns, and steamed steamed buns with meat. I went to Liuyilou to buy yeast. Be careful when you put a little bit in the oil. Tea eggs, cooked lotus root, large and small wontons and soup dumplings. Tall steamed buns with gingerbread, cheap price and full belly. Sesame paste, sugared taro, and white sugar dumplings. Chicken and duck blood soup, tofu pudding, spring rolls, siomai and eight-treasure rice. The glutinous rice is filled with fillings, and you can choose from various toppings. The pot stickers and dumplings are fragrant, and the sweet-scented osmanthus and lotus root colorful crabapple cakes are delicious. Stinky tofu and dried rice balls, shredded radish cake triangle buns. Honey cake, square cake, tiaotou cake, lard rice cake, sugar rice cake. Rice dumplings, sesame dumplings, rice dumplings, double stuffed dumplings and pumpkin dumplings. The fermented glutinous rice in the wine garden is sweet, and the Dingsheng cake is plum blossom cake. Tuk Tuk Tuk Tuk sells sugar porridge, so the little girl doesn’t want to run away after eating. Red bean rice dumplings are nutritious, and meat rice dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar-fried chestnuts and osmanthus fragrant. Date paste sesame cake is a specialty, and marinated dried tofu is famous.

========================Cantonese food==================== =======

4 Cantonese cuisine: Cantonese cuisine, consisting of three flavors: Cantonese, Hakka and Chaoshan. There are Cantonese restaurants in most parts of China. It has great influence at home and abroad. Not only in Hong Kong and Macau, but also in Chinese restaurants all over the world, most of the Chinese restaurants focus on Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. It is the representative cuisine of China abroad. Cantonese cuisine is represented by Guangfu flavor.

(1) Cantonese cuisine: Represented by Guangzhou cuisine, it combines the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, and Zhongshan. It is mainly popular in central and western Guangdong, Hong Kong, Macau, and eastern Guangxi.

Guangfu cuisine pays attention to quality and taste, and the taste is relatively light. It strives to be fresh and light, and beautiful. And it changes with the seasons. Summer and autumn tend to be lighter, while winter and spring tend to be richer. The taste of food should be clear, fresh, tender, refreshing, smooth and fragrant; the seasonings include sour, sweet, bitter, spicy and salty; these are the so-called five flavors and six flavors. It has the reputation of "eating in Guangzhou". Representative varieties include: Dragon-Tiger Fight, Boiled Shrimp, Roast Suckling Pig, Taro Braised Pork, Whampoa Scrambled Eggs, Stewed Grass Insects, Dog Meat Pot, Colorful Fried Snake Silk, etc.

(2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in the Hakka areas of Guangdong, Jiangxi and Fujian. It is closer to the Western Fujian flavor in Fujian cuisine.

Hakka cuisine is heavy on oil and salty in taste. The sauce is simple but the main ingredients are outstanding. It likes to use three kinds of bird and livestock meat, and rarely uses vegetables. There are not many river fresh seafood. Representative varieties include: Dongjiang salt-baked chicken, Dongjiang stuffed beans, refreshing beef balls, etc., showing a strong ancient Zhongzhou food style.

(3) Chaoshan flavor: Represented by Chaozhou cuisine, it is mainly popular in Chaoshan area and is close to the Minnan flavor in Fujian cuisine.

Chaoshan cuisine is famous for cooking seafood, with exquisite knife skills and a taste that emphasizes aroma, richness, freshness and sweetness. It likes to use condiments such as fish sauce, sand tea sauce, plum sauce, ginger wine, etc. There are many beets, and there are more than a hundred styles. They are made from coarse ingredients and are sweet and delicious. Another characteristic of Teochew cuisine is that there are twelve dishes served, and the order of serving is beets at the beginning and end, and salty snacks are served at the second half of the table. Before the Qin Dynasty, Chaozhou belonged to the Fujian region. Its language family and customs were close to those of southern Fujian but different from Guangzhou. Because of the different origins, the characteristics of the dishes are also different. Representative varieties include: Chaozhou Braised Goose, Bean Sauce Chicken, Huguo Cuisine, Assorted Black Ginseng, Fried Crabs with Green Onions and Ginger, Dry Fried Shrimps and Dates, etc. They are all Chaozhou specialty dishes that have been passed down from the Han Dynasty to the Lingnan region and at home and abroad.

========================Fujian cuisine================== =======

5 Fujian cuisine: Fujian cuisine is a cuisine mainly composed of local flavor dishes from eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by Eastern Fujian and Southern Fujian flavors

(1) Eastern Fujian flavor: Represented by Fuzhou cuisine, it is mainly popular in the Eastern Fujian region.

Mindong cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages." The ingredients are carefully selected and the knife skills are rigorous; the heat is paid attention to, and the soup is adjusted; the condiments are used, and the taste is varied, showing four distinctive characteristics: First, the knife skills are ingenious, and the taste is interesting. The paper has a good reputation, and its more famous dishes include fried conch slices. Second, there are many soup dishes with endless variations. It is known as "one soup with ten changes". The most famous one is like Buddha jumping over the wall. The third is the unique seasoning, especially one. The seasoning of Eastern Fujian cuisine tends to be sweet, sour and light, and it likes to add sweet and sour. For example, the more famous dishes such as lychee meat and drunken pork ribs are sour and sweet. This eating habit is related to the fact that cooking ingredients are mostly obtained from delicacies from mountains and seas. Make good use of sugar to remove the fishy and greasy taste; use vinegar skillfully to make it sour and sweet; if the taste is light, you can maintain the original flavor. It is famous for being sweet but not greasy, sour but not harsh, light but not thin. The five representative dishes are: Buddha Jumps over the Wall, Sea Mussels in Chicken Soup, Snail Slices with Light Soy Sauce, Lychee Pork, and Drunken Chicken with Soup. Five representative bowls: Tai Chi taro paste, pot side paste, meat balls, fish balls, and flat meat swallows.

(2) Southern Fujian flavor: represented by Xiamen cuisine, it is mainly popular in southern Fujian and Taiwan, and is close to the Chaoshan flavor in Guangdong cuisine.

Southern Fujian cuisine has the characteristics of freshness and lightness. It pays attention to condiments and specializes in the use of chili sauce, salsa sauce, mustard sauce and other seasonings. Representatives of southern Fujian cuisine include seafood, medicinal cuisine and Nanputuo vegetarian dishes. The biggest feature of southern Fujian medicated diet is that it uses seafood to make medicated diet. It takes advantage of the special local natural conditions and prepares delicious tonic dishes with excellent aroma, taste and shape according to seasonal changes. Nanputuo vegetarian cuisine comes from Nanputuo Temple, a famous temple with thousands of years of history. It is a typical traditional temple vegetarian food. It uses rice noodles, soy products, vegetables, mushrooms, fungus, etc. as the main ingredients. There are more than 40 famous dishes. Each dish is either distinguished by its color or luster. Name it, such as "Colorful Flowers to Welcome Guests", or name it after the main ingredients, such as "Double Mushrooms Zhengyan", or name it after its shape, such as "Half Moon Sinks in the River". Southern Fujian cuisine also includes local snacks, whether it is seafood such as oyster pan-fried, fish balls, scallion snails, clams in soup, etc., or meat such as roasted pork brown, crispy pigeon, beef brisket, fried five-spice, etc., or Desserts such as scallions, chive boxes, pancakes, noodle batter, etc. are all mouth-watering and make you want to gorge on them in large pieces.

(3) Western Fujian flavor: also known as Changting flavor. Represented by Longyan cuisine, it is mainly popular in western Fujian. It is closer to the Hakka flavor of Guangdong cuisine.

Western Fujian is located at the junction of the three provinces of Guangdong, Fujian and Jiangxi. It mainly uses Hakka cuisine, mostly using exotic flavors unique to mountainous areas as raw materials. It has the characteristics of strong mountain countryside, many soups, light and nourishing .

Representative dishes include potato-yam dishes, such as soft and delicious taro dumplings, taro buns, fried sweet potatoes, fried hash browns, fried potato balls, taro cakes, stuffed taro, steamed dumplings, fried dumplings, etc.; wild vegetables Categories include: Pulsatilla glutinosa, ramie leaf glutinous rice, Kuzhai soup, fried purslane, duck claw grass, chicken claw grass, fried malan grass, Chinese toon sprouts, wild amaranth, fried wood brocade, etc.; melons and beans include: Winter melon pot, stuffed bitter melon, crispy cucumber, pumpkin soup, pumpkin glutinous rice, dog claw beans, monk beans, fried bitter melon, stuffed green pepper, etc.; meals include: red rice, sorghum millet, wheat glutinous rice, fist millet glutinous rice, etc.

(4) Northern Fujian flavor: represented by Nanping cuisine, which is mainly popular in northern Fujian.

Northern Fujian is rich in specialties, has a long history and developed culture. It is a place rich in delicious food. Its rich mountain forest resources and humid subtropical climate provide sufficient conditions for northern Fujian to produce various mountain delicacies. Local specialties such as shiitake mushrooms, red mushrooms, bamboo shoots, lotus root, and barley, as well as wild game such as hares, wild goats, muntjacs, and snakes are all high-quality raw materials for gourmet food. The main representative dishes include Bagua Banquet, Wen Gong Cuisine, Manting Banquet, Snake Banquet, Tea Banquet, Shabu-shabu Rabbit Meat, Smoked Goose, Dried Carp, Longfeng Soup, Sizao Cizi, Stir-fried Winter Bamboo Shoots, Chrysanthemum Fish, Double-Coin Egg Ru, Chicken with tomato sauce, Jianou salted duck, Xiayang sweet-scented osmanthus cake, etc.

(5) Central Fujian cuisine: represented by Sanming and Shaxian cuisine, mainly popular in central Fujian.

Fujian-Chinese cuisine is famous for its unique flavor, fine workmanship, wide variety and economical value, and mostly snacks. The most famous of them is Shaxian snacks. There are 162 varieties of Shaxian snacks, and more than 47 are on the market all year round, forming a wonton series, a tofu series, a shaomai series, a taro series, and a beef offal series. Representatives include shaomai, wontons, Xia Mao taro dumplings, and loach. Dried vermicelli, fish balls, real tofu balls, rice jelly skin and rice parfait.

(6) Puxian flavor: represented by Putian cuisine, it is mainly popular in Puxian area.

Puxian cuisine is characterized by a rustic flavor, and its main representatives include pork belly noodles, stir-fried glutinous rice noodles, white-cut mutton, braised tofu, braised pig's feet with braised grass, bamboo shoot jelly, and Putian (Xinghua) rice noodles. , Putian (Jiangkou) braised noodles, Putian (Xitianwei) flat food, hot and sour squid soup.

========================Zhejiang cuisine================== ========

6 Zhejiang cuisine: Zhejiang cuisine, represented by Hangzhou cuisine. Zhejiang cuisine has relatively uniform flavors across different regions. Mainly popular in Zhejiang area. It is closer to the southern Jiangsu flavor in Jiangsu cuisine, and the southern Anhui and Yangtze River flavors in Anhui cuisine.

Zhejiang cuisine has a long history, and its flavors include dishes from Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine attaches great importance to fresh, live and tender raw materials, mainly fish, shrimp and seasonal vegetables. It pays attention to knife skills, fresh taste and highlights the original taste. Ningbo cuisine combines salty and fresh food, and is famous for cooking seafood, which emphasizes freshness, tenderness, softness and smoothness, emphasizing original flavor and delicious taste. Shaoxing cuisine specializes in cooking fresh river poultry. The dishes emphasize the fragrant and chewy texture in the mouth, and the soup is rich in flavor and rich in rural flavor. Zhejiang cuisine has the characteristics of bright colors, delicious and tender taste, crisp, soft and refreshing, small and exquisite dishes, handsome and beautiful. It is famous for stewing, frying, stewing and steaming, and emphasizes its original flavor. There are many varieties of dumplings, cakes, soups and noodles in Zhejiang dim sum with good taste. Famous dishes include: Longjing Shrimp, West Lake Water Shield Soup, Fried Eel Back with Shrimp, West Lake Vinegar Fish, Fried Ring Bell, Grabbing Crab, New Style Eel, Yellow Croaker in Pickled Vegetable Soup, Rock Sugar Turtle, Oyster Eggs, Honey-filled Lotus Root, Jiaxing rice dumplings, Ningbo glutinous rice balls, Huzhou Qianzhang steamed buns, etc.

======================== Hunan cuisine================== =======

7 Hunan cuisine: Hunan cuisine, represented by Changsha cuisine. Hunan cuisine has the same flavor from different regions. Mainly popular in Hunan area. There are Hunan restaurants in most parts of China. It is the third largest folk cuisine.

Hunan cuisine includes dishes from three regions: the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan. The Xiangjiang River Basin, centered on Changsha, Hengyang and Xiangtan, is the main representative of Hunan cuisine. It is characterized by its heavy oil, rich color, emphasis on affordability, and emphasis on freshness, sourness, hotness, softness and tenderness. It is especially famous for its stewed vegetables and preserved vegetables. The dishes in the Dongting Lake area are famous for cooking river fresh food, poultry and livestock. They are characterized by large amounts of oil, thick oil, salty, spicy, fragrant and soft. They are famous for stews and roasted dishes. Xiangxi cuisine is good at making mountain delicacies, smoked bacon, various cured meats, and chicken. The taste focuses on salty, sour, and spicy, with a strong mountain flavor. The biggest features of Hunan cuisine are firstly spicy and secondly spicy. Famous dishes include: Dong'an Chicken, Steamed Cured Meat, Zuan Shark's Fin, Rock Sugar Xianglian, Red Pepper Cured Beef, Hairy Beef Baiye, Fire Palace Stinky Tofu, Jishou Sour Pork, Egg Replacement, etc.

Changsha snacks are one of the four snacks in China. The main varieties include glutinous rice dumplings, sesame seeds, Liuyang fennel cake, Liuyang tempeh, Xiangbin spring rolls, etc.

==== ===================Anhui cuisine=========================

8 Anhui cuisine: Anhui cuisine. It includes three flavors: Wannan, Yanjiang and Huaihe. Represented by Wannan flavor.

(1) Southern Anhui flavor: represented by Huizhou cuisine. It is mainly popular in Huangshan, She County (ancient Huizhou), Tunxi and other places and western Zhejiang. It is closer to the Yangtze River style, Southern Jiangsu cuisine and Zhejiang cuisine in Jiangsu cuisine.

The main characteristics of Wannan flavor are: it is good at cooking and stewing, pays attention to fire skills, is accustomed to using ham as a flavoring, uses fresh rock sugar, and is good at maintaining the original flavor. Many dishes are stewed over a single charcoal fire and served in the original pot, which not only reflects the simple and elegant style of Huizhou, but also is full of aroma and tempts the appetite. Its representative dishes include: "Stewed Water Horse's Hoof", "Huangshan Stewed Pigeon", "Pickled Fresh Mandarin Fish", "Braised Civet Civet", "Huizhou Hairy Tofu", "Huizhou Peach Fat Roast Pork", etc.

(2) The flavor along the Yangtze River, represented by Wuhu and Anqing areas. It was mainly popular along the Yangtze River and later spread to the Hefei area.

Yanjiang style specializes in cooking river fresh food and poultry. It pays attention to knife skills, pays attention to shape and color, is good at seasoning with sugar, and is good at braised, steamed and smoked techniques. Its dishes are tender, fresh and mellow, refreshing and rich in aroma. features. Representative dishes include "Fresh Fried Chicken", "Raw Smoked Chicken", "Bada Hammer", "Maofeng Smoked Anchovy", "Fire Baked Fish", "Crab Roe Shrimp Cup", etc. "Cauliflower, soft-shell turtle, chrysanthemum crab, anchovy after saury, spring bamboo shoots, broad beans, lotus root, osmanthus, goose and duck fat in August" clearly reflect the food customs of the people along the river.

(3) Along the Huaihe River style, represented by Bengbu, Suxian, Fuyang and other places, it is mainly popular in central and northern Anhui.

The Yanhuai flavor is simple, crispy, salty and refreshing. In terms of cooking, he is good at roasting, frying, distilling and other techniques, and he makes good use of coriander and chili as color and flavor.

Representative dishes include: "Fat King Fish with Milk", "Fried Pipa Shrimp", "Fish Bite Sheep", "Old Clam Huai Zhu", "Zhu Hongwu Tofu", "Burned Fried Mutton"