China has eight major cuisines: Sichuan, Guangdong, Lu, Suzhou, Zhejiang, Anhui, Hunan and Fujian. Each cuisine has its own specialties.

Sichuan cuisine features: more flavor, broad flavor, thick flavor, flavor is known.

Representative dishes: Gong Bao Chicken, Bear's Paw, Shredded Pork with Fish Scent, Dry Roasted Shark's Fin.

Characteristics of Cantonese cuisine: cooking methods highlighting frying, deep-frying, braising, stewing, etc., the taste is characterized by crisp, light, crisp, fresh.

Representative dishes: three snakes, dragon, tiger and phoenix conference, roasted suckling pig, salt bureau (left plus fire side) chicken, winter melon cup, ancient meat.

Lu cuisine characteristics: strong flavor, onion and garlic, especially in cooking seafood, soup dishes and a variety of animal offal for long.

Representative dishes: oil explosion Da Da, braised conch, sugar-crusted carp, sea cucumber onion, braised fish egg soup.

Su cuisine features: cooking techniques to stew, stew, simmering known; emphasis on soup, keep the original juice.

Representative dishes: chicken soup boiled with dried threads, stewed crabmeat, lion's head, crystal hoof, duck wrapped in fish.

The characteristics of Zhejiang cuisine: tender and soft, mellow and glutinous, refreshing and not greasy.

Representative dishes: Longjing shrimp, West Lake vinegar fish, chicken .

Hui Cai features: ham flavor, rock sugar, good at stewing, pay attention to the fire.

Representative dishes: duck with gourd, roast chicken in Fuli Jie, Farewell My Concubine.

Characteristics of Hunan cuisine: focus on spicy, spicy, sour, spicy, spicy, burnt hemp, fragrant and fresh, especially sour and spicy mostly.

Representative dishes: red simmered shark's fin, sweet and sour Hunan lotus, chopped pepper fish head.

Features of Fujian cuisine: seafood as the main raw material, focusing on sweet, sour, salty and fragrant, colorful and delicious.

Representative dishes: Jin Shoufu, roasted slices of bad chicken, orange juice Gaji fish, Taiji Ming shrimp.

Besides these eight cuisines, there are also some local specialties, such as Xinjiang's big dish chicken and hand-held rice. Xi'an's mutton burgers. Inner Mongolia's roasted whole sheep. Yunnan's bridge rice noodles. Northeast China's stew. Mutton Chowder from Henan. Beijing's roast duck, shabu-shabu and so on.

And the snacks of each place are too many to count.