The recipe for Guangdong braised duck is as follows: 2. Prepare the ingredients. In fact, you can skip this. I want to eat it that day. 2. Duck meat, soy sauce, noodles. 3. Garlic, ginger and green onion. 4. Add oil, garlic, ginger and green onion. 5.

Add duck meat and fry for a while. 6. Add soy sauce, star anise, oil, mushrooms and fish tofu, and simmer together for 1 hour.

The eight major cuisines are as follows: 1. Shandong cuisine: Shandong cuisine is composed of Jinan, Jiaodong and Kongfu cuisine.

Jinan cuisine places special emphasis on soup. There are strict regulations on the use and preparation of clear soup and milk soup. The dishes are famous for their freshness, crispness and tenderness.

Jiaodong cuisine originated from Fushan, Yantai and Qingdao. It is famous for cooking seafood. The taste is mainly fresh and tender, with an emphasis on lightness and color.

2. Sichuan cuisine: The flavor includes the characteristics of Chengdu, Chongqing, Leshan, Zigong and other local cuisines.

The main feature is the variety of flavors and subtle changes.

Chili pepper, pepper, Sichuan peppercorns, bean paste, etc. are the main condiments. Different ratios create spicy, sour, peppery, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange flavor, etc.

The taste is all thick and mellow, with the special flavor of "one dish, one style" and "hundred dishes and hundreds of flavours", and all kinds of dishes are very popular.

Among the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, strange-flavored chicken, kung pao chicken, steamed beef with rice flour, mapo tofu, tripe hot pot, stir-fried shredded beef, couple

Fei slices, Dengying beef, Dandan noodles, glutinous rice balls, Long Chaoshou, etc.

3. Cantonese cuisine: Cantonese cuisine is Guangdong cuisine, which is developed from the special dishes of Guangzhou, Chaozhou and Dongjiang. It is a cuisine that started late, but it has a great influence, not only in Hong Kong and Macau, but also in Chinese restaurants all over the world.

Mainly Cantonese cuisine.

Cantonese cuisine pays attention to absorbing the strengths of various cuisines and forms a variety of cooking styles. It is a cuisine with its own unique flavor.

Guangzhou cuisine is light but not bland, fresh but not vulgar, with well-chosen ingredients and diverse varieties. It is also compatible with many Western cuisine recipes and pays attention to the momentum and grade of the dishes.

4. Huaiyang cuisine: Huaiyang cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China. It covers a wide area, including today's Jiangsu, Zhejiang, Anhui, Shanghai, and parts of Jiangxi and Henan. It has "the best flavor in the Southeast"

", "The most beautiful in the world", its reputation spreads far at home and abroad.

Representative dishes include: braised lion head, braised silver carp head, grilled whole pig head, steamed crucian carp, crystal hoof, three sets of duck, soft pocket eel, braised tiger tail, fried butterfly slices, winter melon cup, three-inch buns, jadeite

Siomai, crab roe soup dumplings, thousand-layer oil cake, etc.

?5. Fujian cuisine: Fujian cuisine is a cuisine based on local flavors from Fuzhou, southern Fujian, and western Fujian.

Fuzhou cuisine is fresh and refreshing, leaning towards sweet and sour. It pays particular attention to soup preparation. Another feature is that it is good at using brown sugar as an ingredient, which has the functions of preventing deterioration, removing fishy smell, increasing aroma, fresh flavor and color.

Southern Fujian cuisine, represented by Xiamen, also has the characteristics of freshness and lightness. It pays attention to condiments and specializes in the use of chili sauce, salsa sauce, mustard sauce and other seasonings.

6. Zhejiang cuisine: Zhejiang cuisine has a long history, and its flavors include dishes from Hangzhou, Ningbo and Shaoxing.

Hangzhou cuisine attaches great importance to fresh, live and tender raw materials, mainly fish, shrimp and seasonal vegetables. It pays attention to knife skills, fresh taste and highlights the original taste.

Ningbo cuisine combines salty and fresh food, and is famous for cooking seafood, which emphasizes freshness, tenderness, softness and smoothness, emphasizing original flavor and delicious taste.

Shaoxing cuisine specializes in cooking fresh river poultry. The dishes emphasize the fragrant and chewy texture in the mouth, and the soup is rich in flavor and rich in rural flavor.

Famous dishes include: Longjing Shrimp, West Lake Water Shield Soup, Fried Eel Back with Shrimp, West Lake Vinegar Fish, Fried Ring Bell, Grabbing Crab, New Style Eel, Yellow Croaker in Pickled Vegetable Soup, Rock Sugar Turtle, Oyster Eggs, Honey-filled Lotus Root,

Jiaxing rice dumplings, Ningbo glutinous rice balls, Huzhou Qianzhang steamed buns, etc.

?7. Hunan cuisine: Hunan cuisine includes dishes from three regions: the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan.

The Xiangjiang River Basin, centered on the Yangtze River, Hengyang and Xiangtan, is the main representative of Hunan cuisine.

It is characterized by its heavy oil, rich color, emphasis on affordability, and emphasis on freshness, sourness, hotness, softness and tenderness. It is especially famous for its stewed vegetables and preserved vegetables.

The dishes in the Dongting Lake area are famous for cooking river fresh food, poultry and livestock. They are characterized by large amounts of oil, thick oil, salty, spicy, fragrant and soft. They are famous for stews and roasted dishes.

Xiangxi cuisine is good at making mountain delicacies, smoked bacon, various cured meats, and chicken. The taste focuses on salty, sour, and spicy, with a strong mountain flavor.

The biggest features of Hunan cuisine are firstly spicy and secondly spicy.

Famous dishes include: Dong'an Chicken, Steamed Cured Meat, Zuan Shark's Fin, Rock Sugar Hunan Lotus, Red Pepper Cured Beef, Hairy Beef Baiye, Fire Palace Stinky Tofu, Jishou Sour Pork, Egg Replacement, etc.

8. Anhui cuisine: The flavor of Anhui cuisine includes the characteristics of dishes in southern Anhui, along the Yangtze River and along the Huaihe River.

Southern Anhui cuisine includes Huangshan, Shexian (ancient Huizhou), Tunxi and other places. It pays attention to fire skills and is good at cooking game. It is large in quantity and heavy in oil. It is simple and affordable and maintains its original flavor. Many dishes are stewed with charcoal over low heat.

Simmered, the soup is clear and mellow, and the aroma is overflowing when served in the original pot. Although there are not many aquatic products in southern Anhui, the pickled "stinky mandarin fish" is very famous.

The cuisine along the Yangtze River is represented by Wuhu and Anqing areas, and later spread to the Hefei area. It specializes in cooking river fresh food and livestock. It pays attention to knife skills, pays attention to color and shape, and makes good use of sugar for seasoning. It is especially unique in smoked dishes.

The cuisine along the Huaihe River is represented by Bengbu, Suxian, Fuyang and other places. The dishes are salty and spicy, and the soup is rich in color and heavy in taste. Coriander is also commonly used for color matching and seasoning.