The eight major cuisines of Chinese food are as follows:

11 Sichuan Cuisine, referred to as Sichuan Cuisine, referred to as Sichuan Cuisine. Features: It is spicy, fishy, homely, peculiar, hot and sour, spicy, pickled and pickled. Representative dishes: Fish-flavored shredded pork, Mapo tofu, kung pao chicken, Zhangcha duck, etc. Guangdong cuisine, referred to as Cantonese cuisine. Features: it is characterized by a wide selection of materials and pays attention to freshness, tenderness, smoothness, smoothness and consistency. It is mainly composed of Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine. The representative dishes are: Long Hudou, crispy suckling pig, sweet-boiled meat, stir-fried fresh milk from Daliang, braised abalone wings in Chaozhou cauldron, beef tenderloin in oyster sauce, winter melon cup, Wenchang chicken and so on. Shandong cuisine, Shandong cuisine for short. Features: Fine selection of materials, delicate knife method, attention to benefits, diverse colors, and good use of onion and ginger. Representative dishes: sweet and sour fish, pot-roasted elbow, lamb with onion, sea cucumber with onion, bean curd with pot collapse, braised conch, fried oyster yellow and so on. Jiangsu cuisine, referred to as Jiangsu cuisine. It consists of huaiyang cuisine cuisine, Suzhou cuisine and Nanjing cuisine. Features: Fine production, artistry based on materials, different seasons, strong but not greasy, fresh taste and exquisite modeling. Representative dishes: roast square, Huaiyang lion's head, beggar chicken, burning saddle bridge, Sweet and Sour Mandarin Fish, salted duck, etc. ?

15 Zhejiang cuisine, referred to as Zhejiang cuisine. It is developed from three local flavors: Hangzhou, Ningbo and Shaoxing. Features: Pay attention to knife work, elaborate production, more changes and rich local flavor. Representative dishes: West Lake vinegar fish, Longjing shrimp, dry fried bell, braised bamboo shoots in oil, West Lake water shield soup, etc. Fujian cuisine, referred to as Fujian cuisine. Fuzhou and Xiamen cuisine are the main representatives. Features: exquisite production, beautiful color tone and fresh seasoning. Representative dishes: Buddha jumps over the wall, Tai Chi prawns, Fujian-born fruits, roasted duck, plum blossom, snowflake chicken, etc. Anhui cuisine, referred to as Anhui cuisine. Features: It is famous for cooking delicacies and game, and it is good at roasting, stewing and steaming, but less stir-frying. Its cooking is thick, oily, rich in color, simple and affordable. Representative dishes: soft-shelled turtle stewed with ham, pheasant roasted in snowy winter, Fuliji roast chicken, honeycomb tofu, Wuwei smoked duck, etc. Hunan cuisine, referred to as Hunan cuisine. Features: mainly smoked, steamed and dry-fried, the taste is heavier than sour and spicy, and spicy dishes and smoked bacon are the unique flavors of Hunan cuisine. Representative dishes: Spicy Chicken, Spicy Steamed Chicken, Donganzi Chicken, Dongting Wild Duck, Farewell My Concubine, Rock Sugar Xianglian, Money Fish, etc.