Cantonese cuisine is one of the four major cuisines in China, including Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. Cantonese cuisine draws on a wide range of ingredients, including exotic and miscellaneous ingredients. Vegetables and seafood are delicacies, and birds, rats, snakes, and insects are all delicacies. The selection of dishes also pays attention to freshness, smoothness and tenderness, light in summer and autumn, and rich in winter and spring. In addition to paying attention to fresh raw materials and freshly slaughtered and cooked, they also pay attention to keeping the raw materials fresh during the heat. Cantonese cuisine has unique seasonings, common ones include oyster sauce, fish sauce, fish sauce, pearl oil, sweet and sour sauce, western sauce, etc. The cooking methods are unique, including stewing, soaking, and "boiling". Representative dishes of Cantonese cuisine include: Three Snakes, Dragon and Tiger Club, Dragon, Tiger, Phoenix and Snake Soup, Shrimps in Oil, Eight Treasures Fresh Lotus and Eight Treasures Cup, Fresh Mushrooms in Oyster Sauce, Wazhang Shanrui, Crispy Suckling Pig, etc. Shandong cuisine, also known as Shandong cuisine, is one of the four major cuisines in China. Shandong cuisine uses a wide range of materials, carefully selects ingredients, pays attention to richness and affordable prices, has comprehensive cooking methods, is good at making soups, and is good at seasoning with green onions. Shandong cuisine is unique in cooking seafood, especially the cooking of delicacies and small seafood. Representatives include: braised sea cucumber with green onions, braised mullet eggs, crab roe and shark fin, Texas braised chicken, walnut meat in milk soup, etc. Sichuan cuisine, also called Sichuan cuisine, is one of the four major cuisines in China. It is famous overseas for its spicy flavor, and has the reputation of "food in China, taste in Sichuan". Sichuan cuisine carefully selects ingredients and uses fine ingredients, exquisite cooking, and various seasonings, especially the flavors. It is known as a hundred dishes and a hundred flavors. Common flavor types include fish flavor, five-flavor flavor, strange flavor, spicy flavor, and hot and sour flavor. Famous dishes include: fish-flavored shredded pork, Kung Pao chicken, Yipin bear paws, strange-flavored chicken nuggets, Mapo tofu, dry-roasted rock carp, etc. Huaiyang Cuisine Huaiyang Cuisine combines the essence of dishes from Yangzhou, Zhenjiang, Huai'an and other places in the south of the Yangtze River. It is the representative flavor of Jiangsu cuisine. Huaiyang cuisine pays attention to the freshness and tenderness of the ingredients; it is made carefully and pays attention to the knife skills; the seasoning is light, emphasizing the original taste, and the soup is adjusted to have a fresh flavor; the colors are bright, refreshing and pleasing to the eye; the shape is beautiful, novel, vivid and lifelike. Famous dishes include: Beggar's Chicken, Sweet and Sour Mandarin Fish, Hibiscus Chicken Slices, Salted Duck, Braised Crab Meat Lion's Head, Steamed Anchovies, etc.