Shandong cuisine: jinan cuisine is good at frying, roasting, frying and frying. The dishes are clear, fresh, crisp and tender, and the taste is mainly fresh, with an emphasis on light, representing the dishes "Crab Yellow Sea Cucumber", "Skirt with White Juice", "Dry Fried Red Scaled Fish", "Chrysanthemum Scorpion" and "Shandong Steamed Pills".

Sichuan cuisine: pays attention to seasoning, and is good at stir-frying, frying, dry-frying and stir-frying. The representative dishes are boiled beef, diced Kung Pao, Mapo tofu, fish with Chinese sauerkraut, fried meat with raw fried salt and shredded pork with fish flavor.

Jiangsu cuisine: Jiangsu cuisine is mainly composed of four local cuisines: Huaiyang cuisine, Jinling cuisine, Suxi cuisine and Xuhai cuisine. Its influence covers the vast areas in the middle and lower reaches of the Yangtze River. The raw materials are mainly fresh water, the knives are exquisite, and they pay attention to the heat. They are good at candles, cigarettes, quenching and glutinous rice. Pursuing the original flavor, fresh and harmonious, salty and sweet and mellow, representing dishes such as soft-pocketed long fish, gun and tiger's tail, crystal hoof watching, stewed big fish head, steamed dace, wild duck vegetable rice, shredded chicken with silver buds, boiled shredded chicken soup and stewed lion's head with crab powder.

Cantonese cuisine: the selection of ingredients is extensive and exotic, and raw seafood is used well, which is light and refreshing. The representative dishes are Wenchang Chicken, Dongjiang Salt Chicken, Fried Chicken with Two Lemons and Braised Pork with Plum Vegetables.