Guangdong cuisine, Sichuan cuisine and Shandong cuisine are famous.

1. Cantonese cuisine: Cantonese cuisine is one of the four major cuisines and eight major cuisines in China. In a narrow sense, Cantonese cuisine refers to Guangfu cuisine (that is, guangzhou fu cuisine), and in a broad sense, it includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine originated from the Central Plains, inheriting the Central Plains food style advocated by Confucius, so the Cantonese cuisine is more complicated and meticulous. For example, the clay pot rice and roast suckling pig in Guangfu cuisine originated from the "Eight Treasures" food of the Zhou Dynasty; Roasted goose originated from roast duck, a famous dish in Song Dynasty. After the dim sum spread from the Central Plains to Guangdong, it evolved into today's Cantonese dim sum such as shrimp dumplings, dry steamed dumplings and so on.

2. Sichuan cuisine: Sichuan cuisine is one of the four traditional Han cuisines in China, one of the eight Chinese cuisines and a master of Chinese cuisine. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot. Sichuan cuisine is divided into three schools: Rong School (Shanghe Gang), Chongqing School (Xiahe Gang) and Salt Gang (Xiaohe Gang).

3. Shandong cuisine: Shandong cuisine is the spontaneous cuisine among the four traditional cuisines (also the eight traditional cuisines) in China (compared with the influential cuisines such as Huaiyang, Sichuan and Guangdong), and it has the longest history, the richest techniques and the most skillful skills. It is the representative of cooking culture in the Yellow River Basin.