Sichuan cuisine: Sichuan hotpot, boiled fish, Sichuan style pork, Mapo tofu, fish-flavored shredded pork, boiled pork slices, spicy chicken, pickled fish, kung pao chicken and Maoxuewang.

Jiangsu cuisine: Nanjing cuisine tastes mellow, exquisite and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou cuisine tastes sweet and elegant. Its famous dishes include roast square, crystal trotters, stewed lion's head with crab powder, Jinling meatballs, stewed chicken with yellow mud, stewed chicken fu, salted duck (Jinling salted duck), golden fragrant cake, dried chicken soup, fermented bran with meat, phoenix tail, three sets of ducks, Wuxi meat bones, and pig's head meat with Lu manuscript recommendation sauce.

Cantonese cuisine: roasted goose, Guangzhou Wenchang chicken, barbecued pork, braised pork with taro, crab racing, beef with sand tea, south milk coarse Zhai Bao, stewed beef brisket with radish, fried shrimp in typhoon shelter, Cantonese mutton pot, pearl meatballs, Cantonese crispy roast pork, beef tenderloin with black pepper, fried hibiscus eggs and braised pork with iron plate.