The representative dishes of the eight major Chinese cuisines:

1. Shandong cuisine. Representative dishes: sweet and sour fish, braised pork elbow, lamb with onion, sea cucumber with onion, bean curd with pot collapse, braised conch, fried oyster yellow, steamed jiaji fish, fish with scallion pepper, chicken nuggets with sugar sauce, fried bean curd with soy sauce, 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, sweet-sour pork, stir-fried fresh milk in Daliang, abalone wings stewed in Chaozhou cauldron, beef tenderloin in oyster sauce, winter melon cup, Wenchang chicken, braised pigeon, barbecued pork with honey sauce, lobster baked in soup, steamed sea bass, braised pork hand king, Chaozhou-style braised goose liver, oyster sauce, hibiscus shrimp, beef with sand tea and Hakka.

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 shreds, spicy shrimp, fried beef with pepper, Sichuan hot pot, spicy crayfish, pickled bass with pepper, spicy eel, spicy beef fillet, etc.

4. Hunan cuisine. Representative dishes: spicy chicken, spicy steamed chicken, Donganzi chicken, Dongting wild duck, rock sugar Xianglian, money fish, Chili fried meat, Xiangxi Waipo, Jishou sour meat, beef powder, Chenzhou fish powder, goldfish playing lotus, Yongzhou blood duck, bacon steamed, sister dumplings, Ningxiang tasty snake, Yueyang ginger spicy snake, etc.

5. Fujian cuisine. Representative dishes: Fotiaoqiang, Taiji prawn, Minsheng fruit, roasted duck, Meikai Erdu, Snowflake chicken, Dingbian paste, Zhangzhou noodles, Putian noodles, oyster fried, Shaxian noodles, flat food, Xiamen Satay Noodles, noodle paste, Minnan salty rice, Xinghua rice noodles, litchi meat, Wuliuju (Wuliuju), Baixue chicken and Minsheng.

6. Zhejiang cuisine. Representative dishes: West Lake vinegar fish, Longjing shrimp, dry fried bell, braised spring bamboo shoots in oil, West Lake water shield soup, Hangzhou braised chicken, tiger running vegetarian fire, braised pork with dried vegetables, clam yellow croaker soup, called Tonghua Chicken, crispy braised pork with loofah, steamed yellow croaker with three shreds, rock sugar turtle, etc.

7. Jiangsu cuisine. Representative dishes: roast square, lion's head, beggar chicken, burning Ma 'anqiao, Sweet and Sour Mandarin Fish, salted duck, stewed chicken fu, salted duck (Jinling salted duck), shrimps with snails, fire square with honey sauce, cherry meat, duck from mother tanker, rotten paste, braised chestnut chicken, water shield silver fish soup, three thousand hoofs, oily eel paste and golden incense.

8. Anhui cuisine. Representative dishes: braised civet cats, stewed soft-shelled turtle with ham, roasted pheasant with snow in winter, yipin pot, knife board incense, pickled fresh mandarin fish, tiger skin tofu, political bamboo shoots, stewed soft-shelled turtle with ham, steamed stone chicken (that is, Shi Wa), waxberry balls, stewed peony with chicken, steamed meat with lotus leaf powder, stewed duck with green snails, and neutralization soup.

Extended information:

At first, there were only four major cuisines: Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine. Later, eight major cuisines were formed: Shandong cuisine, Jiangsu cuisine, Guangdong cuisine, Sichuan cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine.

the development and origin of the eight major Chinese cuisines:

1. Shandong is rich in products, convenient in transportation and developed in culture. Its grain output is rich, its vegetables are various and its quality is excellent. It is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad;

2. Guangdong cuisine of the eight major cuisines strives to be light in summer and autumn, heavy in winter and spring, and good at stir-frying. It is required to master the heat and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

3. Sichuan cuisine of the eight major cuisines. At that time, the condiments in Pakistan and Shu countries were bittern, rock salt, Sichuan pepper and "Yangpu Ginger". Among the cultural relics unearthed in the cemetery during the Warring States period, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries;

4. Pay attention to crispy, hot and sour, soft and tender taste. Xiangxi cuisine is good at being fragrant, sour and spicy, and has a strong mountain flavor. Hunan cuisine has a long history. As early as the Han Dynasty, it has formed a cuisine, and its cooking skills have reached a fairly high level.

5. The knife maker of Fujian cuisine has the reputation of "plucking flowers like Li, shredding them like hair, and slicing them as thin as paper". For example, the cold dish "radish sting", the thin jellyfish skin is cut into 2 ~ 3 pieces each, and then cut into extremely fine shreds, then cooked with shredded radish with the same thickness, cooled and mixed with seasoning to serve;

6. In the past, the taste of southerners was not sweet. After northerners went south, it affected the taste of southerners and sugar was added to the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.

7. During the Xia and Yu Dynasties, "Huai Yi Gong Yu" and Huai Bai Yu were tributes until the Ming and Qing Dynasties. "The person with beautiful dishes has the beauty of the region", and the leek flower, a beautiful vegetable in Taihu Lake in Shang Tang's time, has become an elegant hall. During the Spring and Autumn Period, Yi Ya of the State of Qi once taught in Xuzhou, and the "mutton hidden in fish belly" created by him has been passed down through the ages, which is the origin of the word "fresh" ...

8. Song Gaozong once asked Wang Zao, a scholar, who gave a reply to Mei Sheng's poem "Cowtail Beaver in Snow, Horseshoe Turtle in Sand". Cowtail civet is civet, also known as white forehead. Huizhou cuisine is good at cooking, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.

Reference: Baidu Encyclopedia-Eight Major Cuisine.