Braised pork loin, ginger, onion, crab pot and hibiscus.

Ginger Chili crispy chicken Shanxian mutton soup

Guo Yi Yin Yu You Bao Shuang Xian Kao Paizi

Babao spinach broth abalone cooked duck

Whole Shrimp Sanzuo Fried Chicken Cutlet Braised Sea Cucumber

Boil yellow croaker, Shandong vegetable pills and eat whole fish.

Fried shrimp, stir-fried kidney flower, spicy sauce and fragrant rabbit

Shijia Jiangfang Braised Fish Lip Milk Soup Chicken Breast

Duck side in sauce, dried rice, pearl bamboo shoots, clear soup and swallowwort.

Hulu Daji Chizi casserole Sanwei Coral Golden Hook

Vinegar crispy crucian carp clove sparerib braised prawns

Braised fish fillets, fish in milk soup and egg rolls with preserved meat

Farewell my concubine, immortal duck and stir-fried tofu

Grilled pork joint Baihua Shrimp Four Joy Meetballs

Yipin Tofu, Fried Crispy Pear Ball with Honey Juice

Jar meat Jiuzhuan Dachang Dezhou braised chicken

Sichuan cuisine:

Three steamed lotus leaves poached beef braised pork with winter vegetables

Phoenix radish, golden chicken tower and shredded yellow croaker

Boiled fish hand-fried chicken Shuang Ren floating skin

Yuan long fen Zheng mapo tofu chestnut braised pork

Chinese cabbage in white sauce, stir-fried eel and abalone in Longjing

Luofen Fish Head Tofu Soup Bamboo Shoot Mushroom Soup Bitter Melon Stuffed Meat

Home-cooked tofu fried dumpling yafang Sam sun guoba

Pickled eel, jar meat and strange chicken

Braised elbow with red dates, Sichuan style pork and white oil liver tablets

Huobao Yaokuai Fish-flavored Shredded Meat Chengdu Zi Chicken

Salted boiled white kung pao chicken salted vegetable twice-cooked pork

Ju Sam sun Fish-flavored Shrimp Wubao tenderloin

Zhang Cha Ya Ma You Chicken Garlic Flashfish

Dry-roasted winter bamboo shoots, dry-roasted fish tails and spicy eel

Bobo Chicken Koushui Chicken Spicy Crossing the River Chicken

Spicy bean fish and fish-flavored poached eggs

Su cuisine:

Vinegar-baked mandarin fish, three fresh boneless fish and dragon leg

Chicken chop meat, five diced fish balls and fried eight pieces

Huadiao Chicken Crispy Juan Fuchun Chicken

Steamed mandarin fish, crystal yaorou and oiled pigeons

Stewed mutton with chestnuts, yellow croaker with flowers and fruits, shrimp, crab and pineapple

Fried cucumber with shrimp, stewed eel with butterfly and stewed waist crisp with golden leg and plum.

Tiger skin comb meat hanging furnace roast duck honey sauce fire recipe

Cherry meat braised eel braised chestnut chicken

Braised silver carp head, ginkgo osmanthus soup and candied mandarin fish

Treasure box tofu fish mutton xian squirrel gill fish

Furong Haidi Fried Shrimp Squirrel Mandarin Fish

Coral mandarin fish Baomu fish flower casserole tofu

Family mart fu imperial concubine chicken salted duck

Zhejiang cuisine:

Stir-fried pork liver with Chinese cabbage, braised bean sprouts with fresh shrimp and braised duck with eight treasures

Fish fillets with fresh mushrooms Swiss ribs salted duck

Caiyuan beef fried yellow croaker fried cuttlefish roll

Winter melon steak with tomato sauce, shredded cabbage with sesame sauce and spicy winter bamboo shoots

Dry-roasted winter bamboo shoots, cold squid and fish in sugar sauce

Baozhen Hot and Sour Chicken Feet Steamed Mullet

Wufu Zui Ji Liu Huang Qing Xie Sweet and sour Gulu rou

Ning's shredded eel, five-flavored fried crab and Ning's eel paste

Fried yellow croaker rolls, shredded fish in red lees, mushrooms and Chinese cabbage

Kyoto sparerib Braised bran Braised winter bamboo shoots

Crab meat, broccoli, drunken turn, crab with sauce.

Longjing Shrimp Braised Meat with Dried Vegetables Called Huazai Chicken

Double-flavored midges Dongpo meat and shark's fin with fire heel

Song Saoyu soup Xihu vinegar fish

Cantonese cuisine:

Fried tripe with oil, Cui Zhu Lu Jin, and fried sparrow.

Curry steak, braised fish maw and fish pieces with juice

Stir-fried chicken with scallion, boiled xiangluopian and Ye Xiang winter melon cup

Gexi Bullfrog Mushroom in Oyster Sauce Jade Tofu

Golden shrimp tray, tasty eel slices and colorful golden willow

Braised pork with taro, fried pigeon and duck's feet in oyster sauce

Crispy fried chicken Longxuyan Pills Hot and sour shrimps with red eggs

Sausage kale pine nuts vermicelli tasty eel slices

Beef in Oyster Sauce Crispy Chicken Leg White Jade Emerald

Diced pineapple chicken, salted chicken nuggets and sliced honey beans.

Pearl Pumpkin Braised Pig's Hand Sauteed Steamed Chicken

Beef in Oyster Sauce, Fresh Milk Mushrooms and Braised Meat with taro

Bergamot ribs, lotus chicken and emerald tofu

Gexi Bullfrog Mushroom in Oyster Sauce Golden Shrimp Tray

Curry steak, bitter gourd pork intestines and litchi meat

Nan Ping Wan Zhong Glass Crispy Chicken Crispy Intestine

Fenglin Eggplant Fugui bloom Chamomile Pork Belly

Braised pork bellies, pigeon eggs with tiger skin, and stir-fried fresh milk with Daliang.

Braised sea cucumber Baiyun pork knuckle Sibao tofu

Chaozhou Roasted Goose, Crispy Fried Hehuaque and Boiled Mingluo

Assorted Sea Cucumber, Braised Pork with Plum Vegetables and Braised Chicken.

Preserved fruit juice, crispy eel with XO sauce and oiled chicken

Chicken with scallion, Guangzhou Wenchang Chicken and Sweet and Sour Mandarin Fish

Pork tripe with pickles, stir-fried salted Chinese sauerkraut with large intestine, sweet and sour pork loin

Pork liver water Nestle black pepper beef fillet Luoding chicken cutlet

Hakka feng chicken, cold melon ribs and Caiyuan beef

White-boiled chicken

Hunan cuisine:

Dongting Jingui raw shredded noodles Yipin steamed yellow croaker

Jin Si Yu Tu Qin Huang Shao Fish Tiao Ping Guo Mutton

Flavor South American snail Zuan shark's fin Jade chicken wings

Mushrooms and Oujia Hot and Sour Dog Meat Country Snack Chicken

Sauté ed ginger, pickled pepper and snail slices, fried fish.

Red pepper stuffed meat, bamboo chicken cup and taste fried meat

Tasty Jinniuti Stewed Pork Foot with Wild Mountain Pepper and mussel Shawo Pepper Sauce Big Fish Head

Stir-fried cowpea with minced pork and black bean pepper Griddle beef with skin Dabianlu

Spicy sauce and sauced elbow Yipin Hot and sour chicken and fern root powder boiled eel

Braised ribs with fragrant dumplings, roasted bacon with red onions and beef with skin in griddle

Chai Ba Fish Hao Si Bai Ye Furong Crucian Carp

Glass fresh ink, Ma Ren Su Ya, tomato loin willow

Fasi Baiye Fried Pork Intestines Spring Festival

Braised floating skin, Chili fish and fruit chicken

Sesame frog fried liver slices in pairs

Steamed turtle and spicy chicken with tomato and loin.

Stir-fried shredded lamb tripe, purple dragon undressing and oil-fried tripe tip

Ma Xiang Su Ya Sun Si Bai Ye Dongpo Fang rou

Hu Pi Xiang rou Feng Wei Yao Hua Raw smoked Pseudosciaena crocea

Steamed mandarin fish with powder

Fujian cuisine:

Braised pork with plum, preserved fruit juice and prawn with dragon body.

Butterfly Sea Cucumber Yipin Abalone Dongbi Dragon Ball

Tremella Sichuan duck Bibo frog Qiliuqi

Roasted sparerib, eight pieces of chicken and white fried shrimp balls

Stir-fried pork belly, stir-fried shishe, shrimp and mandarin duck dishes

Braised prawns with moss, drunken spareribs and chrysanthemum perch

Chicken soup with mussels stewed whole chicken with yipin pomfret

Stewed duck with winter vegetables, stir-fried diced chicken and stir-fried shrimp

Fu shou Lin men hai zhe Yao Hua ba Bao Xie fan

Braised pettitoes, dried scallops with hibiscus and braised pork with dried vegetables

Dongbi Dragon Ball Huajuan Squid Fotiaoqiang

Stir-fried mussels

Anhui cuisine:

Stewed turtle with ham, jade plate crab and salted mandarin fish

Spicy lettuce wings Yutu sea cucumber Xielian fish maw

Snowflake tofu Hehe kidney loquat liver

Four-color soup, chicken leg ribs and baowuhua

Huizhou Taozhi Roasted Meat, Shrimp Seed Guanting and Tea Smoked Chicken

Lotus fish, honey-juice red taro and grape fish NO: 1 Shandong cuisine of eight major cuisines

Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the cradles of ancient Chinese culture. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad.

NO:3 Sichuan cuisine of eight major cuisines

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Pakistan and Shu. According to the records of Huayang National Records, Pakistan "grows five grains locally, and has six animals", and produces fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and the four generations are ripe, and there is no ambiguity." At that time, the condiments in Pakistan and Shu had brine, rock salt, Sichuan pepper and "Yangpu Ginger". Among the cultural relics unearthed in the cemetery during the Warring States period, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the separation of the three countries.

NO:5 Fujian cuisine of eight major cuisines

Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, stress on cooking, soup mixing and seasoning, and winning by taste. Its cooking skills have four distinct characteristics. First, it uses meticulous slicing, cutting and cutting to make raw materials with different textures taste thoroughly. Therefore, the knife maker of Fujian cuisine has the reputation of "cutting flowers like plums, shredding them like hair, and making them as thin as paper". For example, in the cold dish "Radish sting", the thin jellyfish skin is cut into 2 ~ 3 pieces each, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and served with seasoning.

NO:7 Jiangsu cuisine of eight major cuisines

Jiangsu cuisine is the local flavor cuisine in Jiangsu. Jiangsu is a place where famous chefs gather. The first professional chef named after Chinese classics and the first city named after the chef's surname are here. Making pheasant soup for Emperor Yao, it was named Da Peng Guo, which is today's Xuzhou, hence the name Peng Keng, also known as Peng Zu. In the Xia and Yu dynasties, "Huai Yi Gong Yu" and Huai Bai Yu were all tributes until the Ming and Qing Dynasties. "The person with beautiful dishes has the beauty of the region", and the leek flower, a beautiful vegetable in Taihu Lake in Shang Tang's time, has become an elegant hall. During the Spring and Autumn Period, Yi Ya of the State of Qi once taught in Xuzhou, and the "mutton with fish belly" created by him has been passed down through the ages, which is the origin of the word "fresh" ......

NO:2 Cantonese cuisine of eight major cuisines

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous foods in the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn strive to be light, winter and spring are rich, and they are good at stir-frying, which requires mastering the temperature and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

NO:4 Hunan cuisine of eight major cuisines

Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, the materials are extensive, and there are many varieties. Its characteristics are rich in oil, strong in color and practical. Pay attention to crispy, hot and sour, soft and tender taste. Xiangxi cuisine is good at being fragrant, sour and spicy, and has a strong mountain flavor. Hunan cuisine has a long history. As early as the Han Dynasty, it has formed a cuisine, and its cooking skills have reached a fairly high level.

NO:6 Zhejiang cuisine of eight major cuisines

Southern cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. People in the capital opened restaurants in the south, using northern cooking methods to make the rich raw materials in the south delicious, and "cooking in the south and cooking in the north" became a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.

NO:8 Anhui cuisine of eight major cuisines

Huizhou cuisine in southern Anhui is the main representative of Huizhou cuisine, which originated in Shexian County at the foot of Huangshan Mountain, namely Huizhou in ancient times. Later, Tunxi Town on Xin 'an River became the distribution center of famous teas such as "Qihong" and "Tunlu" and local products such as Huimo and Sheyan, and the catering industry was developed. The focus of Huizhou cuisine gradually shifted to Tunxi, where it was further developed. Song Gaozong once asked Wang Zao, who was a bachelor, and Wang Zao cited Mei Shengyu's poems to answer "Oxtail Beaver in Snow, Horseshoe Turtle in Sand". Cowtail civet is civet, also known as white forehead. Huizhou cuisine is good at cooking, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire.