1. Beijing: roast duck

2. Tianjin: pot-collapsed loin

3. Hebei: donkey meat on fire

4. Shanxi: oily meat

5. Inner Mongolia: braised mutton

6. Heilongjiang: pot-stewed meat

7. Jilin:. Anhui: yellow mountain stinky fish

13, Fujian: Buddha jumping wall

14, Jiangxi: steamed pork with rice flour

15, Shandong: Jiuzhuan large intestine

16, Henan: mutton Huimian Noodles

17, Hubei: mian yang Sanzheng

18, Hunan: fish head with chopped pepper

. Chongqing: spicy chicken

24, Guizhou: fish in sour soup

25, Yunnan: crossing the bridge rice noodles

26, Shaanxi: mutton in soup

27, Tibet: deep-fried lung

28, Xinjiang: roasted whole lamb

29, Qinghai: mutton fried noodles

. Ma Jiexiu is cod, a kind of salted fish, which can be cooked in different ways, such as frying, burning, roasting and boiling, and it tastes memorable.

three steams in mian yang, Hubei. The so-called three-steaming, that is, steaming livestock and poultry, steaming aquatic products and steaming vegetables (you can choose dozens of kinds of vegetables, amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root, etc.), which is quite in line with the nutritional balance of meat and vegetables. The steamed vegetables are all wrapped in pounded rice flour, and the original fragrance of the vegetables is matched with the fragrance of rice, which has a deep aftertaste.

Shandong jiuzhuan large intestine. Formerly known as "Braised Large Intestine", the pig large intestine was blanched and fried, then filled with more than ten kinds of seasonings, and made by mild fire. Sour, sweet, fragrant, spicy and salty, with rosy color and soft texture.

the Buddha jumps over the wall in Fujian. Buddha jumping wall, also known as "full altar incense" and "Fushouquan", is the chief famous dish in Fuzhou, with 18 kinds of raw materials: sea cucumber, abalone, shark's fin, scallop, fish lips, gelatin, clam, ham, pork belly, sheep elbow, hoof tip, tendon, chicken breast, duck breast and chicken gizzard.

Shanghai buckle three silk. Kousansi is one of the representative dishes of Shanghai local cuisine, which originated from Huaiyang cuisine. Knife work is very fine, neat and beautiful. It has a salty and fresh taste, neat and beautiful appearance, and the soup is clear. It can be called a treasure of Shanghai cuisine and is a food choice for malnutrition and anemia.