1. Sichuan cuisine, referred to as Sichuan cuisine.

Features: Its main characteristics are spicy, fishy, ??homely, strange, sour and spicy, peppery and spicy, and vinegary pepper.

Representative dishes: Fish-flavored shredded pork, Mapo tofu, Kung Pao chicken, camphor tea duck, etc.

2. Cantonese cuisine, referred to as Cantonese cuisine.

Features: It has a wide selection of ingredients and pays attention to freshness, tenderness, refreshing, smoothness and richness as its main characteristics. It mainly consists of Cantonese, Teochew and Dongjiang cuisine.

Representative dishes: Dragon and Tiger Fight, Crispy Suckling Pig, Sweet and Sour Pork, Daliang Stir-fried Milk, Teochew Fire Tub Braised Abalone Wings, Beef Fillet in Oyster Sauce, Winter Melon Cup, Wenchang Chicken, etc.

3. Shandong cuisine, referred to as Shandong cuisine.

Features: fine selection of ingredients, exquisite knife skills, emphasis on affordability, diverse designs and colors, and good use of onions and ginger.

Representative dishes: sweet and sour fish, pot-roasted elbow, fried mutton with green onion, braised sea cucumber with green onion, hot pot tofu, braised conch, fried oyster yellow, etc.

4. Jiangsu cuisine, referred to as Jiangsu cuisine. It consists of Huaiyang cuisine, Suzhou cuisine, Nanjing cuisine, etc.

Features: Fine production, different materials and techniques, different seasons, thick but not greasy, fresh taste, attention to shape.

Representative dishes: roasted square, Huaiyang lion head, beggar's chicken, roasted Ma'anqiao, squirrel mandarin fish, salted duck, etc.