1, Sichuan cuisine (Sichuan cuisine): The division of the three major schools of Sichuan cuisine is based on the established conclusions of Shanghe Gang, Xiaohe Gang and Xiahe Gang. The standard and complete statement is: Shanghebang Sichuan cuisine is Rong Pai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine is a salt-help dish centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine, while Xiaohebang Sichuan cuisine is a Chongqing dish represented by Jianghu cuisine and Wanzhou big bowl dish. Together, they constitute the three local flavor schools of Sichuan cuisine and represent the highest artistic level of Sichuan cuisine development.

On September 28th, 20 17, Meishan was awarded the title of "hometown of Sichuan cuisine" by China Cuisine Association, and Meishan cuisine became the representative of Sichuan cuisine.

2. Cantonese cuisine: Cantonese cuisine, one of the four traditional cuisines and eight traditional cuisines in China, originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, each with its own characteristics. Cantonese cuisine is as famous as French cuisine in the world. Because the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants in the world are mainly based on Cantonese cuisine.

3. Shandong cuisine: Shandong cuisine, which originated from Qilu flavor in Shandong, is the only one of the four traditional cuisines in China, with the longest history, the richest techniques, the highest difficulty and the most skillful skills.

4. Jiangsu cuisine (Jiangsu cuisine): Jiangsu cuisine is one of the eight largest cuisines in China, and it is called Jiangsu and Zhejiang cuisine because of its similarity with Zhejiang cuisine. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes.

5. Hunan cuisine: Hunan cuisine, also known as Changsha local cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors.

Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.

6. Fujian cuisine (Fujian cuisine): Fujian cuisine is one of the eight major cuisines in China, which is a fusion of Han culture in the Central Plains and Fujian and Guangdong culture. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with eastern Fujian, southern Fujian, western Fujian, northern Fujian, Puxian and other cuisines. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Min County, Fuzhou City, Fujian Province, and later developed into Fuzhou, Minnan and Minxi schools, that is, Fujian cuisine in a broad sense.

7. Zhejiang cuisine: Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major Han cuisines in China, with beautiful scenery, rich products and delicious food. Therefore, as the saying goes, "There is heaven above and Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty. The southwest hills are undulating, rich in food and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish, shellfish and aquatic products, with the total output value ranking first in China. Rich in products, delicacies, unique features, known far and near.

8. Anhui Cuisine: Anhui Cuisine, also known as "Hui Gang" and "Hui Cuisine", is one of the eight major cuisines in China. Huizhou cuisine originated from Huizhou Prefecture in the Southern Song Dynasty (now composed of Huangshan City in Wuyuan County, Jiangxi Province and Jixi County in Xuancheng City, Anhui Province). Huizhou cuisine is a local feature of ancient Huizhou, and its unique geographical and humanistic environment endows it with a unique taste.

Due to the rise of Huizhou merchants in Ming and Qing Dynasties, this local flavor gradually entered the market, spreading in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with a wide influence, and once ranked first among the eight major cuisines in Ming and Qing Dynasties. Representative dishes: Huizhou hairy tofu, braised mandarin fish, stewed turtle with ham, braised civet, pickled mandarin fish, stewed pigeon in Huangshan, etc.

9. Beijing cuisine (Beijing cuisine): Beijing cuisine, also known as Beijing cuisine, was formed on the basis of northern cuisine and absorbed local flavors.

With its special status as the capital, Beijing has integrated the national cooking skills, constantly absorbed the essence of local cuisine, and the palace flavor of Han and Manchu national cuisine has formed and integrated the local flavor of Tan Jiacai on the basis of Cantonese cuisine, which has also brought glory to Beijing cuisine.

Roast duck and instant-boiled mutton are the most distinctive dishes in Beijing. Roast duck is a famous dish in Beijing. Instant-boiled mutton, roast beef and roast mutton were originally eaten by ethnic minorities in the north. There are pictures of people eating instant-boiled mutton around hot pot in the murals of Liao tombs.

10, Shanghai cuisine (Shanghai cuisine): Shanghai cuisine is Shanghai cuisine, which is one of the main local cuisines in China. Benbang cuisine is another name of Shanghai cuisine, and it is an important school of traditional Han diet culture in Jiangnan area. The so-called local gang means local. It is characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious. Common cooking methods mainly include stew, stew and sugar. Later, in order to adapt to the light and refreshing taste that Shanghainese like to eat, the dishes gradually changed from the original heavy oil red sauce to elegant and refreshing. This dish is good at using sugar in cooking methods and has a unique Jiangnan flavor.

1 1, Shaanxi cuisine (Shaanxi cuisine): Shaanxi cuisine, also known as Qin cuisine, is one of the regional cuisines in China.

Shaanxi was the capital of 13 dynasties, including Zhou, Qin, Han, Sui and Tang. Because of the favorable political, economic and cultural conditions at that time, Qin cuisine can absorb the essence of dishes from all over the world, absorb the flavor of national delicacies, and tap and inherit the skills of court dishes in previous dynasties, so it is famous for its variety, different flavors, antique and mixed flavors. Shaanxi cuisine, as one of the oldest cuisines in China, is not famous now, but it contains a lot of history and culture.

12, Henan cuisine (Henan cuisine): Henan cuisine, also known as Henan cuisine, is a Central Plains cuisine. It is the general name of dishes, cakes and banquets made by using the techniques and materials with the regional characteristics of the Central Plains under the guidance of the cooking theory with the traditional cultural connotation of the Central Plains. Yi Yin, known as "the originator of cooking" and "the ancestor of China chefs", was born in Henan. Contemporary Henan cuisine is developed on the basis of the original palace cuisine, official cuisine, local cuisine and folk cuisine, and gradually accumulated and evolved according to the material conditions in the Central Plains.