Ningbo cuisine, also called Yongbang cuisine, is an important part of the Han nationality’s food culture. It specializes in cooking seafood, combining fresh and salty ingredients, using steaming, roasting, stewing and other techniques. It emphasizes freshness, tenderness, original flavor and rich color. Foods like yellow croaker wrapped in bean curd skin, grilled greens in small squares, and stir-fried fresh bamboo shoots with pickled vegetables are cheap and delicious. For snacks, go to the City God's Temple, which is lively and unique, with crab meat dumplings, pot stickers and rice noodles, lard dumplings, fermented glutinous rice balls, etc. Ningbo cuisine is famous for being salty, fresh and smelly. Ningbo cuisine cannot be an independent cuisine, but it is also a very distinctive variety among Zhejiang cuisine.

Sichuan cuisine uses a wide range of materials, varied seasonings, and diverse dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy seasonings. It also integrates the southeast, northwest and northwest with its unique cooking methods and rich local flavor. The characteristics of all parties are that they draw on the strengths of many schools, are good at absorbing and innovating, and are well-known at home and abroad.

Shandong cuisine is a Qilu flavor originating from Shandong. It is the only spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines) (compared to the influential cuisines such as Huaiyang, Sichuan, and Cantonese). ), is the cuisine with the longest history, the richest techniques, the most difficulty, and the most skillful cuisine. The selection of ingredients in Shandong cuisine is extremely rich and balanced. The frequency of each category such as fruits and vegetables, poultry, seafood, fresh water freshwater, mountain mushrooms, dried delicacies, etc. is between 15% and 18% (Huaiyang freshwater cuisine The frequency of products in one category accounts for 40%, and the frequency of Sichuan cuisine and poultry and livestock in one category accounts for 50%). The cooking techniques that are most suitable for each type of ingredients are different. The rich variety of ingredients directly inspires the richness and variety of Shandong cuisine cooking techniques.