The eight Chinese cuisines refer to: 1. The representative dishes of Shandong cuisine are sweet and sour fish; 2. The representative dishes of Guangdong cuisine are Long Hudou; 3. The representative dishes of Sichuan cuisine are fish-flavored shredded pork; 4. The representative dishes of Hunan cuisine are spicy chicken; 5. The representative dishes of Fujian cuisine are Buddha jumping wall; 6. The representative dishes of Zhejiang cuisine are West Lake vinegar fish; 7. Su. The eight major cuisines are Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan and Anhui cuisines. Refers to the long-term evolution, in the selection of materials, cutting, cooking and other skills to form their own cuisine, with distinctive local flavor characteristics, recognized by the society as China cuisine.

8 famous cuisines? Representative dishes of the eight major cuisines? Representative dishes of China's eight major cuisines: 1. Shandong cuisine. Representative dishes: sweet and sour fish, stewed elbow, mutton stir-fried with scallion, sea cucumber grilled with scallion, bean curd with pot collapse, braised conch, oyster yolk, steamed Cargill fish, fish with scallion pepper, chicken nuggets with sugar sauce, bean sprouts with oil spill, Shili Ginkgo biloba, milk soup Pu Cai, mullet egg soup, stewed duck, crispy chicken, yellow croaker bean curd soup, etc. 2. Cantonese cuisine. Representative dishes: Long Hudou, Crispy Suckling Pig, Gulu Meat, Stir-fried Fresh Milk with Daliang, Braised Abalone Wings in Chaozhou Firepot, Beef tenderloin in Oyster Sauce, Winter Melon Cup, Wenchang Chicken, Braised Pigeon, Barbecued with Honey, Lobster Roasted in Soup, Steamed Grouper, Braised Pig's Hand with Brine, Fashionable Stewed Goose Liver, Oyster Sauce, Shrimp Hibiscus, Beef with Shacha, Hakka Stuffed Tofu, Braised Meat with Plum Vegetables, and Roasted Chicken 3. Sichuan food. Representative dishes: fish-flavored shredded pork, Mapo tofu, kung pao chicken, Zhangcha duck, pickled chicken feet, Dengying beef, liao ribs, saliva chicken, hot and sour potato chips, spicy shrimp, fried beef with Chili, Sichuan hot pot, spicy crayfish, pickled bass with Chili, spicy eel, spicy beef fillet, etc. 4. Hunan cuisine. Representative dishes: spicy chicken, spicy steamed chicken, Dong 'an chicken, Dongting wild duck, rock candy Xianglian, money fish, Chili fried meat, Xiangxi grandma's dish, Jishou sour meat, beef powder, Chenzhou fish powder, goldfish playing lotus, Yongzhou blood duck, bacon steamed, sister group, Ningxiang flavored snake, Yueyang ginger and spicy snake, etc. 5. Fujian cuisine. Representative dishes: Fotiaoqiang, Taiji Shrimp, Minsheng Fruit, Roast Duck, Meikai Erdu, Snow Chicken, Dingbian Paste, Zhangzhou Noodles, Putian Noodles, Fried Oysters, Shaxian Noodles, Flat Food, Xiamen Satay Noodles, Noodles, Minnan Salted Rice, Xinghua Rice Noodle, Litchi Meat, Wuliuju (Wuliuju), Snow Chicken, Minsheng Fruit, Drunk. 6. Zhejiang cuisine. Representative dishes: West Lake vinegar fish, Longjing shrimp, dry fried bell, stewed bamboo shoots, West Lake fruit soup, Hangzhou stewed chicken, tiger running plain fire, dried vegetable stewed meat, clam yellow croaker soup, famous chicken, crispy stewed meat, steamed fish with loofah, three-silk clam, rock sugar turtle, honey lotus root, Jiaxing Wufangzhai Zongzi, Ningbo Tangtuan and Huzhou Qianzhai. 7. Su cuisine. Representative dishes: roast square, lion's head, beggar chicken, roasted saddle bridge, Sweet and Sour Mandarin Fish, salted duck, stewed chicken fu, salted duck (Jinling salted duck), snail shrimp, honey fire square, cherry meat, duck from mother oil tanker, rotten paste, stewed chestnut chicken, shield silver fish soup, three thousand hoofs, oily eel sauce, golden fragrant cake, Liangxi crispy eel and Su. 8. Anhui cuisine. Representative dishes: braised civet cats, stewed turtle with ham, roasted chicken with snow in winter, yipin pot, knife board incense, pickled fresh mandarin fish, tiger skin tofu, bamboo shoots, stewed turtle with ham, steamed stone chicken (i.e. Shi Wa), stewed peony with phoenix, steamed meat with lotus leaf powder, stewed duck with snail, and zhonghe soup.