the famous dishes of the eight major cuisines: 1. Shandong cuisine: Fried Daha, Braised Conch and Crispy Carp

2. Sichuan cuisine: Kung Pao Chicken, Fish-flavored Shredded Pork, Dry-roasted Fish Wings, chili pepper Chicken, Braised Pork, Mapo Tofu and Boiled Cabbage

3. Jiangsu cuisine: Boiled Shredded Chicken Soup. Beggar chicken

5. Guangdong cuisine: three snakes, dragons, tigers and phoenixes, roast suckling pig, baked chicken with salt, winter melon cup,

6. Hunan cuisine: braised shark's fin with red sugar, and Xianglian

7. Fujian cuisine: snowflake chicken, Jin Shoufu, fried chicken with bad slices, and Fujian cuisine. It ranks first in Fujian cuisine and was created by Zheng Chunfa, chef of Juchunyuan Restaurant in Fuzhou, with a history of more than 11 years.

It is named "Buddha jumps over the wall instead of Zen" because "the altar is full of meat and fragrance floating around. This dish has exquisite materials, exquisite knife method and strict cooking procedure. More than 3 kinds of main raw materials, such as shark's fin, sea cucumber, chicken breast, duck meat, pig's trotters, sheep's elbow, scallop, abalone and pigeon's egg, are selected, and then treated separately, and mixed with various seasonings such as mushrooms, winter bamboo shoots, shallots, ginger slices, rock sugar, fennel, cinnamon and cooking wine, and put into the jar filled with Shaoxing wine, the jar mouth is sealed with paper, and then covered with a lid. Because dozens of raw materials and ingredients are simmered together, they not only have the same meat flavor, but also maintain their own characteristics. They are rich in flavor, tender and delicious, and meat is not greasy. They also have the effects of invigorating qi and nourishing blood, warming lungs and moistening intestines, and treating deficiency and cold.

Chicken soup with mussels is a rare dish in Fuzhou. Using mussels, a specialty of Fuzhou coastal areas, as raw materials, the mussels are sliced, boiled in boiling water until they are 67% mature, put in a bowl, and then rushed into the boiling broth stewed with Jiang Yaozhu and old hen, and served after a minute or two. The dish is white and transparent, fresh and refreshing. Sea mussels only grow at the intersection of brackish water, and the best one is produced in Zhanggang, Changle. Only Italian mussels can compete with the United States in the world. In addition to chicken soup, it can also be made into more than 2 kinds of dishes, such as hibiscus mussels, raw and fried mussels, mussels with bad juice, seafood, mussels with seaweed, mussels with salt and pepper, mussels stewed with corn, and mussels with buds and heartbeats.

Meat, rice and fish lips are common soup dishes in Fuzhou festive banquet. The so-called fish lips refer to the meat on the mouth of a shark or carp. Cut the fish lips into strips, put them in boiling water with scallion, ginger slices and Shaoxing wine, and pick them up, and remove the onions and ginger; Cut the lean pork into rice, stir-fry it in a pan, pour in white soup, add mushrooms, winter bamboo shoots, soy sauce, monosodium glutamate and white sugar, thicken it with wet starch when boiling, stew it in fish lips, put it in a soup bowl, and sprinkle with pepper, sesame oil and balsamic vinegar. The dish is soft, moist and refreshing, suitable for sour and spicy, and can relieve hangover and boredom.

slices of fragrant snail with light grains are a famous dish in Fuzhou. Cut off the tail of the snail meat, slice it into thin slices with uniform size, and put it in hot water for a while to pick it up; Remove the winter bamboo shoots from the pan and oil them, stir-fry the garlic and Jiang Mo in the pan, then stir-fry the fragrant grains slightly, then add the mushroom and oiled mushroom slices, pour the marinade mixed with soup, monosodium glutamate, white soy sauce, sesame oil and wet starch, boil and thicken evenly, add the cooked spiral slices, and stir fry. Snow-white spiral slices with deep red bad juice are crisp, tender and fresh, fragrant and beautiful.

No turkey is a famous dish in Xiamen. Fill pickled cabbage into the belly of the killed hen and mix with ginger, onion, pepper and sorghum wine for half an hour; Wrap the chicken with big pig net oil and soft lotus leaves, and tie it with small hemp rope; Bury the chicken into the ash pile of raw coarse shell, and the ash water will emit hot air immediately after watering. Take a duck egg and stuff it into the ash. When it is cooked, put the second egg in it for three times in a row. After all three eggs are cooked, the chicken will be cooked. This dish has soft skin, delicious taste and mellow fragrance.

Braised duck with sand tea sauce is a kind of Xiamen cuisine with a slight western flavor. "Shacha" originated in Indonesia. It is made of more than 3 kinds of raw materials, such as peanut kernel, coconut meat, Sichuan pepper, clove, shrimp, dried tangerine peel and pepper, which are ground or fried, then boiled with oil and salt. Golden color, fresh and thick quality, spicy and rich taste, also known as "sand tea sauce". The commonly used sand tea sauce can also be prepared with curry, garlic, sesame sauce, peanut butter and pepper. Braised duck with sand tea is brown and yellow in color, soft and fragrant in meat, delicious and mellow when eaten, sweet and spicy, and unique in flavor.

glutinous rice chicken balls are a famous dish in Xiamen. Cut chicken, winter bamboo shoots, mushrooms, onions and fresh shrimp into pieces, add appropriate amount of refined salt, sugar, monosodium glutamate, duck egg white, Shaoxing wine and dough powder, and knead into balls; Put the soaked glutinous rice in a plate, roll the chicken balls in the plate to make the surface covered with glutinous rice, then steam them in a steamer with high fire for 2 minutes; Take fresh leek flowers, blanch them in boiling water, put them on chicken balls, thicken them with pig bone soup with refined salt, monosodium glutamate and dough powder, pour them on the chicken balls, and sprinkle with pepper and sesame oil. This dish is also called "Chicken with Good Grain Harvest", with chives representing ears of rice and glutinous rice representing grain, symbolizing auspicious harvest.