1. Shandong cuisine, the representative dish: Taigongwang braised chicken.

The last years of Shang Dynasty was the embryonic period of Shandong cuisine, and it was also the origin of the combination of medicine and diet. It was created by the famous historical figure Tai Gongwang, alias: Jiang Taigong, and it was recorded in The Biography of Jiang Taigong. The representative work: Tai Gongwang braised chicken, which originated from the battle of Yingqiu, originated and passed down in Rizhao City today.

2. Sichuan cuisine, the representative dishes: boiled pork slices, shredded pork with fish flavor, fried pork with Sichuan style, kung pao chicken, stir-fried eel slices, chili pepper diced chicken, chili pepper pork intestines, Mapo tofu, boiled fish and shredded pork with pickled peppers.

Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine. Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying.

3. Cantonese cuisine. The famous dishes in Cantonese cuisine include: boiled chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, lobster baked in soup, steamed sea bass, Ayi abalone, Liaoshen with abalone sauce, boiled shrimp, bird's nest with coconut juice and shark's fin stewed with cabbage.

Cantonese cuisine is characterized by rich and fine selection of materials and light taste. Cantonese cuisine has many optional raw materials, so it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials and "does not eat from time to time". Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eating snakes is "three snakes are fat in the autumn wind, and eating snakes is a good blessing at this time"; Eat shrimp, "Qingming shrimp, the most fat."

4. Su cuisine, representative dishes: steamed buns and mandarin fish.

Jiangsu cuisine is exquisite in material selection, exquisite in knife work, sweet in taste, exquisite in shape and distinctive in characteristics. Because the climate in Jiangsu and Zhejiang is humid and close to the coast, sugar is often added to vegetables to remove moisture. There are few peppers in Jiangsu cuisine, because eating peppers can remove moisture, but it is easy to get angry. Therefore, Jiangsu and Zhejiang cuisines are mainly sweet. The style of Su cuisine originated from Kaifeng in the Song Dynasty, and the Song Dynasty moved southward and gradually occupied the main position.

5. Fujian cuisine, representative works: fermented and drunk.

Fujian cuisine is fresh, light and refreshing, with a sweet and sour taste. Especially pay attention to the soup, soup fresh, delicious, soup varieties, with traditional characteristics. Mindong cuisine is known as "Fuzhou cuisine is fragrant all over the world, and food culture has been passed down through the ages", which has the following distinctive characteristics: first, it is clever in knife work and interesting in taste; Second, there are many soups and dishes, and the changes are endless; Third, the seasoning is strange, not one side.

6. Zhejiang cuisine, famous dishes include: Longjing shrimp, West Lake water shield, fried eel back with shrimp, and West Lake vinegar fish.

Zhejiang cuisine uses a wide range of raw materials, and pays attention to the freshness and reasonable collocation of raw materials in order to complement each other's tastes and fully explore the delicacy and nutrition of ordinary raw materials. In particular, the two major flavor technical systems of Hangzhou cuisine, Lake Gang and Mountain Gang, both emphasize fresh and tender raw materials, so they are made now.

7. Anhui cuisine, the main famous dishes are "stewed turtle with ham", "braised civet", "pickled mandarin fish" and "stewed pigeon in Huangshan".

Its main feature is that it likes to use ham as a seasoning, and it uses rock sugar to refresh its freshness. It is good at maintaining the original and true taste of raw materials, and its taste is mainly salty, fresh and fragrant, but sugar is not sweet.

8. Hunan cuisine. The famous dishes are Dong 'anzi chicken, fish head with chopped pepper and steamed bacon.

the flavor of Hunan cuisine is characterized by "sour and spicy", mainly spicy, with acid in it. "Acid" is the acid of pickled vegetables, which is more mellow and softer than vinegar. Most parts of Hunan are low-lying, with warm and humid climate, which was called "lowly and humid land" in ancient times. Pepper, on the other hand, has the effects of raising heat, appetizing, eliminating dampness and expelling wind, so it is deeply loved by Hunan people. After lactic acid fermentation, chopped pepper has the functions of appetizing and nourishing stomach.

Extended information:

The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and food customs, and recognized by all parts of the country.

In addition to the eight major cuisines, there are some influential sub-cuisines in China, such as Chaozhou Cuisine, Northeast Cuisine, Local Cuisine, Jiangxi Cuisine, Chu Cuisine, Beijing Cuisine, Tianjin Cuisine, Hebei Cuisine, Henan Cuisine and Hakka Cuisine.

Reference: Baidu Encyclopedia-Eight Major Cuisine.