Famous dishes include: Stir-fried five shredded camel humps, roasted camel paws, plum-coated sheep head, stewed pork with Weiwei, Hexi Crispy Lamb, Longxi Cured Lamb, Basket Fish, Luoguo Fish Fillet, Lanzhou Ramen, Roasted Chicken powder, Gaodan stuffed skin, slurry noodles, mutton porridge, etc.

(17) Ningxia cuisine: Ningxia cuisine is mainly Hui cuisine, with some Han dishes as well. It brings together the essence of Hui cuisine, advocates halal and authenticity, and is especially good at cooking beef and mutton. Ningxia snacks have many varieties and unique flavors, and still use beef, mutton and offal as the main ingredients.

Ningxia’s famous dishes include: jade mutton tendon, stir-fried camel hump margin, Phoenix warm chicks, white water mutton and mutton sandwich, fried pork dumplings, braised haggis, pork noodles, hand-caught mutton, glutinous rice Cut cakes, make various kinds of dumplings, etc.

(18) Qinghai Cuisine: Qinghai is a place where many ethnic groups gather, so there are various types of dishes, snacks and noodles with different flavors. Qinghai cuisine is characterized by mellow, soft, crispy, sour and spicy. It has the mellowness of northern cuisine, the numbness and spiciness of Sichuan cuisine, and the freshness and sweetness of southern cuisine. The dishes of ethnic minorities have a rough beauty, and the main ingredients are mostly beef and mutton.

Famous dishes include: ginseng and mutton tendons, egg white cordyceps chicken, three-color hibiscus meatballs, snow lotus and ginseng fruit, rhinoceros breast and yellow fish, mutton rafts, mutton noodles, Xining jelly, mutton wheat kernel rice, etc.

(19) Xinjiang cuisine: The characteristics of Xinjiang cuisine are reflected in the Uyghur diet. The dishes are mainly mutton, beef, cheese, and vegetables. The species is unique. The festival food is rich and colorful. The cooking methods are good at roasting, stewing and boiling, and the fruits are unique in the dishes.

Famous dishes include: roasted whole lamb, roasted lamb skewers, marinated raw roasted pork, two-flavored grape fish, peach kernel meat dumplings, Xinjiang Babao stuffed fragrant pear flesh, hand-picked rice, oil dumplings, Palmudin, Ququ, Latiaozi, stuffed skin, sour mare milk, Kuqa noodle soup, etc.

(20) Guizhou cuisine: Guizhou cuisine is famous for cooking wild game, chicken, duck, pig, beef, vegetables, and tofu. Its dishes are salty, fresh, spicy, and fragrant, and salty and spicy. It is the main theme of Guizhou cuisine. It pays attention to color, taste and shape and absorbs certain cooking methods of ethnic minorities to reflect strong local characteristics.

The famous dishes include: grilled fish in bamboo tubes, butterfly bamboo, mandarin ducks and pigeons with gastrodia elata, jade plaques with golden hooks, Changwang noodles, brushed head, etc.

(21) Yunnan cuisine: Yunnan cuisine is characterized by a wide selection of ingredients, and is famous for cooking delicacies and fresh water. Its taste is fresh, tender, fragrant and sweet, moderately sour and spicy, with a slight numbness. It pays attention to the original flavor, Crispy, mellow with heavy oil, waxy but not rotten, tender but not raw, well decorated and lifelike in shape.

Famous dishes include: Tai Chi Ganba Mushroom, Braised Elephant Trunk, Chrysanthemum and Tremella Steam Pot, Chicken Margin Tiger Palm Mushroom, Fish Minced Milk Fan Roll, Crossing the Bridge Rice Noodles, Dudu Shaomai, etc.

(22) Tibetan cuisine: Tibetan dishes were originally all sold among the people. In recent years, a commodity economy has developed. Restaurants and snack shops have been opened in Lhasa and other places, based on Tibetan cuisine and absorbing Sichuan cuisine. etc. features. Tibetans have a rugged diet. Their daily diet consists of tsampa, butter tea, beef and mutton, and dairy products. Their dishes are rich and rich, and they have a unique set of techniques for dairy products.

Its famous dishes include: grilled mushrooms, botu, saganchamen, air-dried beef, sausage, roasted liver, plantain and taro vermicelli, etc.

(23) Taiwanese cuisine: Taiwanese cuisine is based on Fujian cuisine, mixed with the flavors of Guangdong, Sichuan, Hunan and other places to form its own characteristics. It is best at cooking seafood, with a light, mellow and delicious taste, with a sweet and spicy taste, and focuses on soup making.

Famous dishes include: Mantang of Gold and Jade, Four Eats of Bee Pupa, Handful of Money, Chicken with Rose Soy Sauce, Bird's Skin Shark's Fin, Combined Pickles, Raisin Omelette, Corn Soup, etc.

(24) Hong Kong Cuisine: Hong Kong cuisine basically retains the traditions of Cantonese cuisine and has always had a good reputation. Coupled with the advantage of the free port, rare land and water treasures from all over the world come to this small place, and Western, Japanese, and Southeast Asian cuisines are opened one after another. Hong Kong chefs are good at absorbing the strengths of various cuisines, integrating them, and innovating new ones, thus making dishes mainly Cantonese cuisine famous far and wide.

The famous dishes of Hong Kong-style Cantonese cuisine are basically similar to Cantonese cuisine, especially lobster, abalone, braised shark's fin in clear soup, dragon-tiger fight, painted snake soup, etc.

(25) Macanese cuisine: Macau is the intersection of Chinese and Western cultures, bringing together delicacies from all over my country and the world. Portuguese cuisine is the authentic flavor of Macau.