It is characterized by extensive selection of materials, fine selection of materials, and emphasis on freshness, tenderness, smoothness, coolness and consistency.

Fine selection of materials, delicate knife method, pay attention to efficiency, diverse colors, and make good use of onion and ginger.

Fine production, different materials, different seasons, thick but not greasy, fresh and delicious, and pay attention to modeling.

The Sifang flavor of Zhejiang cuisine not only has its own characteristics, but also has four common characteristics: exquisite selection of materials, unique cooking, attention to original flavor and fine production. Pay attention to the selection of materials, that is, to achieve the four principles of "fine, special, fresh and tender".

Exquisite production, beautiful tone and fresh seasoning.

Representative dishes: Buddha Leaping Wall, Tai Chi Prawn, Minsheng Fruit, Roast Duck, Meikaidur, Snowflake Chicken, Frozen Bamboo Shoots, Floating Clams, Garlic Sliced Noodles, Minnan Meatballs, Braised Meat jiaozi, Honglai Chicken Feet, Sweet Potato jiaozi, Paste, Oyster Fried, etc.

Cooking methods are good at burning, stewing and steaming, while frying and frying are less, and heavy oil, heavy color and heavy fire work.

It is mainly smoked, steamed and dry fried, and its taste is more important than acid and spicy. Spicy dishes and bacon are the unique flavors of Hunan cuisine.

Northeast cuisine is rich in flavor, salty and sweet, crisp and refreshing, rich in flavor, shiny and exquisite in shape.

Chu cuisine with Hubei flavor is based on aquatic products, mainly fish, with thick and bright juice, fresh and spicy, paying attention to its true colors, rich dishes and numerous banquets. Good at steaming, stewing, frying, roasting, frying and other cooking methods, with the characteristics of rolling, rotten, fresh, mellow, fragrant, tender and beautiful.

Taste is diverse. Because of the differences in climate, products and customs, the Chinese nation has formed many different cuisines in China since ancient times. As far as local division is concerned, there are four major cuisines: Bashu, Huaiyang, Qilu and Guangdong and Fujian.

Four seasons are different. Throughout the year, it is the main feature of China cooking to match the diet according to the season. China has always followed seasonal seasonings and side dishes, which are mellow in winter and light and cool in summer. Stewed in winter and frozen in summer. All kinds of vegetables change in four seasons and are eaten at the right time.

Pay attention to the beauty of dishes. Pay attention to the harmony of color, aroma, taste, shape and container of food, and show the beauty of dishes in many ways. Chefs use their ingenious skills and artistic accomplishment to create a variety of delicious food, which is unique in realizing the unity of color, fragrance, taste and shape, giving people a special enjoyment of a high degree of spiritual and material unity.