1 Sichuan cuisine: Sichuan cuisine. Represented by Chengdu cuisine and Chongqing cuisine. Sichuan cuisines have a uniform flavor all over the country. Mainly popular in Southwest China and Hubei, 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 Chongqing, Chengdu, Leshan, Neijiang and Zigong. The main feature is the variety of flavors. Pepper, pepper, pepper, bean paste and so on are the main condiments. In different proportions, various flavors such as spicy, hot and sour, pepper hemp, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor and strange taste are produced, and the taste is fresh and mellow. With the special flavor of "one dish with one style" and "all kinds of dishes with different flavors", all kinds of dishes are well known. There are thirty-eight cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange-smelling, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system is composed of five categories: banquet dishes, popular casual dishes, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef chafing dish with beef omasum, sliced pork with shredded beef, husband and wife's lungs, Dengying beef, Dandan Noodles, Lai Tangyuan, and dragon wonton soup. The five famous dishes in Sichuan cuisine are: shredded pork with fish flavor, diced chicken with kung pao, husband and wife's lung slices, mapo tofu, Sichuan style pork, etc. Shandong cuisine 2 Shandong cuisine: Shandong cuisine, which consists of three flavors: Qilu, Jiaoliao and Confucius. It is the largest cuisine in the court. Take the flavor of Confucius as the leading factor. Shandong cuisine has an important influence on the emergence of other cuisines. (1) Qilu flavor, represented by jinan cuisine, prevails in northern Shandong, Tianjin and Hebei. Qilu cuisine is famous for its fragrance, tenderness and pure taste. Especially for making soup, there are strict regulations on the use and boiling of clear soup and milk soup, and the dishes are famous for their freshness, crispness and tenderness. It is a major feature of jinan cuisine to make soup. Sweet and sour carp, Kung Pao Chicken (Shandong style), Jiuzhuan large intestine, crispy soup, Pu Cai in milk soup, Nan Chang, Yuji braised chicken and Jinan roast duck are all well-known Jinan dishes. The famous flavor snacks in Jinan are: pot stickers, soup packets, silk cakes, sugar cakes, rohan cakes, money cakes, steamed honey cakes, dumplings and so on. Dezhou cuisine is also an important branch of Qilu flavor, and the representative dishes are Dezhou boneless braised chicken. (2) Jiaoliao flavor, also called Jiaodong flavor, is represented by Qingdao cuisine. Popular in Jiaodong, Liaodong and other places. Jiaoliao cuisine originated in Fushan, Yantai and Qingdao, and is good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Ten representative dishes in Qingdao: minced sea cucumber, crispy chicken, home-cooked fish with sliced teeth, stewed chicken with Laoshan mushroom, abalone with original shell, fish balls with hot and sour taste, fried oyster yellow, oil-fried conch, stewed cabbage with prawns, and stewed tofu with yellow croaker. Top Ten Special Snacks in Qingdao: Roasted Squid, Sauced Pig's Feet, Three Fresh Pot Sticks, Chinese Cabbage Meat Bag, Spicy Fried Clams, Seafood Noodles, Rib Rice, Spanish mackerel Dumplings, Seaweed Bean Curd and Chicken Soup Chaos. (3) Confucian flavor, represented by Qufu cuisine. Popular in southwestern Shandong and Henan, it is close to Xuzhou in Jiangsu cuisine. Confucian cuisine has the characteristics of "never tired of eating fine food, never tired of eating fine food", and its fine and extensive materials and rich banquets are comparable to those of imperial meals moved to imperial palaces in the past. And the Huaiyang flavor in Jiangsu cuisine is called "national cuisine". Representatives of Confucian cuisine include: Yipin Shoutao, Emerald Shrimp Ring, Dried Pearl Bamboo Shoots, Fried Chicken Fan, Bird's Nest, Baked Brand, Chrysanthemum Shrimp Bag, Yipin Tofu, Shouzi Duck Soup, and Silk-cut Golden Dates. Su cuisine [edit this paragraph] 3 Su cuisine: that is, Jiangsu cuisine. It is composed of Xu Hai, Huaiyang, Nanjing and southern Jiangsu, and is the second largest cuisine in the court. Today, the state banquet is still dominated by Su cuisine. Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisines. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang flavor, Nanjing flavor, Sunan flavor, Zhejiang flavor and Huizhou flavor. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines with their distinctive features. The Xu Hai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisines make up Jiangsu cuisine. Xu Hai flavor, represented by Huaiyang and Sunan flavors (1), is represented by Xuzhou cuisine. Popular in Xu Hai and Henan, it is close to the flavor of Confucius in Shandong cuisine. It used to belong to Shandong cuisine. Xuhai cuisine is fresh and salty, with five flavors and tastes. It is clear but not light, thick but not turbid. No matter what the food is taken from, it pays attention to the role of "diet therapy and food supplement". In addition, Xuzhou cuisine mostly uses big crabs and dog meat, especially the whole dog mat. Xu Hai's typical dishes are Farewell My Concubine, Pei Gong Dog Meat, Pengcheng Fish Ball, etc. (2) Huaiyang flavor: represented by Yangzhou and Huai 'an, it is mainly popular in the Grand Canal, south to Zhenjiang, north to Hongze Lake and Huaihe River, and east to coastal areas. And it is called "national cuisine" with the Confucian flavor of Shandong cuisine. Huaiyang cuisine is rigorous in selecting materials, pays attention to freshness, highlights the main ingredients, is skillful in cutting, is good at stewing, stewing, roasting, attaches importance to mixing soup, pays attention to original flavor, and is good at modeling, and the melon and fruit carving is lifelike. The taste is moderate and salty, suitable for both north and south, and can be used to cook "whole eel seats". Huaiyang is fine, beautiful in shape, varied in taste, exquisite in production, fresh and delicious, and different in four seasons. Famous dishes include stewed crab powder, lion's head, Qin Gong meatballs, soft-pocked long fish, Lianshui chicken cake, boiled dried silk, three sets of ducks, crystal meat dishes, squirrel squid, Liangxi crispy eel and so on. (3) Jinling flavor: represented by Nanjing cuisine, it is mainly popular in Nanjing and Anhui. Jinling cuisine is good at stewing, stewing, forking and roasting. Pay special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crisp, tender, crisp, thick and fat. Nanjing cuisine is famous for its good preparation of duck gizzards, and is known as "Jinling duck gizzards are the best in the world". Representatives of Jinling cuisine include salted duck, duck soup, duck intestines, duck liver, duck blood, bean curd (called bean curd in the north) and coriander (called Yuansui in Nanjing). Nanjing snacks are one of the four largest snacks in China. Representatives include steamed buns, Lamian Noodles, pancakes, scallion cakes, tofu waterlogging, noodle soup dumplings, vegetable bags, sesame cakes with butter, sweet bean paste buns, dried chicken noodles, spring rolls, sesame cakes, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, dried braised pork, stewed tea eggs and sugar porridge lotus root. (4) Southern Jiangsu flavor: Suzhou cuisine, as the representative, is mainly popular in Suzhou, Wuxi and Shanghai. It is similar to the flavor of southern Anhui and along the Yangtze River in Zhejiang cuisine and Anhui cuisine. Some experts believe that the flavor of southern Jiangsu should belong to Zhejiang cuisine. The biggest difference between southern Jiangsu flavor and Zhejiang cuisine is that southern Jiangsu flavor is sweet. Shanghai cuisine in southern Jiangsu is greatly influenced by Zhejiang, and now it has the trend of becoming a new Shanghai cuisine. Southern Jiangsu is good at stewing, stewing, simmering and simmering, paying attention to maintaining the original flavor, with fine colors, seasonal freshness, moderate sweetness and saltiness, crisp and delicious, fresh and delicious. In recent years, it has also cooked "Wuxi Ganlong Jiangnan Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine. Suzhou has the reputation of "the best restaurant in the world" among the people. Famous dishes in southern Jiangsu include stewed chicken with mushrooms, goo-goo meat, squirrel mandarin fish, sweet and sour pork ribs, whitebait in Taihu Lake and hairy crabs in Yangcheng Lake. Songhe Building and Deyue Building are the representative restaurants in Suzhou. Suzhou snacks, one of the four largest snacks in China, are the most varied snacks, including marinated bean curd, pine nut candy, rose melon seeds, shrimp soy sauce, jujube paste sesame cake, lard rice cake, steamed buns, Suzhou baozi stuffed with juicy pork, mutton with a collection of books, and Ozao noodles. Someone summed up Suzhou snacks with a folk song: Suzhou snacks have many famous names and tastes sweet, soft and crisp. Fried steamed bread with crab shell yellow and tiger's paw twisted with sticks. Melaleuca cake, egg stone coat, pancake fried dough sticks tofu paddle. Scallion oil rolls and scallion oil cakes are affordable and appreciated. Mushroom vegetable bag with bean paste, steamed bread with meat. Go to Liuyilou to buy tight yeast. Be careful when you dip it in the oil. Tea eggs, stir-fried cooked lotus root, large and small wonton and soup packets. High-legged steamed bread with gingerbread is cheap and full. Sesame paste, sugar taro, oil and sugar dumplings. Chicken and duck blood soup with bean curd, spring rolls with eight-treasure rice. Glutinous rice has a sandwich, and you can choose your own toppings. Pot dumpling dumplings are delicious, and sweet-scented osmanthus lotus root colored begonia cake. Stinky tofu rice balls, turnip cake triangle packets. Honey cake, square cake, strip cake, lard rice cake and sugar rice cake. Tang Tuan Ma Tuan Mao Tuan, double stuffed dumplings pumpkin Tuan. Brew the garden with sweet wine, and win the cake with plum blossom cake. I sell sugar porridge, but I don't want to run away if I eat it. Red bean dumplings are nutritious, and meat dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts and osmanthus fragrance. Jujube mashed sesame cake is a specialty, and marinated bean curd is famous. Cantonese cuisine [edit this paragraph] 4 Cantonese cuisine: Caicai, Guangdong Province, consists of three flavors: Guangfu, Hakka and Chaoshan, and there are Cantonese restaurants in most parts of China. It has a great influence at home and abroad. Not only in Hong Kong and Macao, but also in other countries in the world, most Chinese restaurants mainly serve Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, ranking second only to Sichuan cuisine. Abroad, it is the representative cuisine of China. Cantonese cuisine is represented by Guangfu flavor. (1) Guangfu flavor: represented by Guangzhou cuisine, it combines the characteristics of Nanhai, Panyu, Dongguan, Shunde and Zhongshan, and is mainly popular in central and western Guangdong, Hong Kong, Macao and eastern Guangxi. Guangfu cuisine pays attention to quality and taste, and its taste is relatively light, striving for freshness in the clear and beauty in the light. And it changes with the change of seasons, with light in summer and autumn and heavy in winter and spring. The taste of food is clear, fresh, tender, cool, smooth and fragrant; Seasoning is sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors. It has the reputation of "eating in Guangzhou". Representative varieties are: Long Hudou, boiled shrimp, roast suckling pig, braised pork with taro, scrambled eggs in Huangpu, stewed rice worms, dog meat pot, multicolored fried shredded snake, etc. (2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in Hakka areas of Guangdong, Jiangxi and Fujian. It is closer to the flavor of western Fujian in Fujian cuisine. Hakka dishes are heavy in oil, salty in taste, simple in sauce, but prominent in main ingredients. I like to use the meat of three birds and livestock, and rarely use vegetables and vegetables, and there are not many seafood. Representative varieties are: Dongjiang salted chicken, Dongjiang fermented bean curd, refreshing beef balls, etc., showing a strong eating style in ancient Zhongzhou. (3) Chaoshan flavor: Chaozhou cuisine, as the representative, is mainly popular in Chaoshan area, which is close to Minnan flavor in Fujian cuisine. Chaozhou-Shantou cuisine is good at cooking seafood, with exquisite knife skills and a strong, fresh and sweet taste. I like to use fish sauce, sand tea sauce, plum lamb sauce, ginger wine and other condiments. There are many beets with more than 100 styles, all of which are coarse and fine, sweet and delicious. Another feature of Chaozhou cuisine is that it likes to put twelve dishes, and the order of serving is also like head and tail beets, and salty snacks are served in the second half. Before Qin Dynasty, Chaozhou belonged to Fujian, and its language family and customs were close to those of southern Fujian, but different from those of Guangzhou. Because of its different origins, its cuisine characteristics were also different. Representative varieties are: roasted wild goose, chicken with bean sauce, national food, assorted black ginseng, fried crab with onion and ginger, dried fried shrimp and jujube, etc., all of which are famous dishes in Chaozhou and spread to Lingnan area and at home and abroad.