Hunan cuisine is developed from the local dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Its taste emphasizes Yu Xian, spicy and sour; Most of the materials are pigs, cattle, sheep, chickens, ducks, seafood and lake products; The cooking methods are mainly simmering, stewing, waxing, steaming, frying, smoking and stewing. Hunan cuisine is well-known for its fine knife work, beautiful shape and taste; Because it is good at seasoning and pays attention to sour, spicy and delicious, it is unique and won the love of people all over the country and even the world.

Sichuan cuisine

Sichuan cuisine (including Sichuan, Yunnan, Guizhou, Hunan, Hubei and other places) is mainly made of delicacies, fresh ginger, wild vegetables and livestock and poultry. Make good use of cooking methods such as stir-frying, dry stir-frying, dry burning, soaking and stewing. Make good use of "flavor", with many flavor types and rich changes, especially fish flavor, red oil, strange taste and spicy taste. Its dishes are simple and fresh, with a strong local flavor.

Cantonese cuisine

Cantonese cuisine (including Guangdong, Guangxi, Fujian, Hainan, Hainan and other places) is also called Cantonese cuisine. The raw materials are widely collected and harvested, and the pursuit is fierce. Make good use of cooking methods such as burning, boiling, soft frying and soft frying, and the taste is light and fresh. Its food style is beautiful and free and easy, and it is deliberately innovative.

Shandong cuisine

Shandong cuisine is also called Shandong cuisine. Livestock, poultry, seafood and vegetables are mostly used as raw materials, and cooking methods such as frying, frying, roasting, grilling, copying, wire drawing and dense juice are good, and sauce, onion and garlic are preferred for seasoning, such as scallion burning, scallion frying, garlic frying and garlic mashing. Make good use of clear soup and milk soup to enhance freshness, and the taste is salty and fresh. The dishes are elegant and adaptable.

Anhui cuisine

It is composed of local dishes along the Yangtze River, Huaihe River and Huizhou Island. It is characterized by simple selection of materials, emphasis on fire power, heavy oil color, mellow taste and original flavor. Anhui cuisine is famous for cooking Shan Ye seafood. As early as the Southern Song Dynasty, "horseshoe turtle in the sand, oxtail fox in the snow" was a famous dish at that time. Its cooking method is good at burning, stewing and stewing.

Sucai

Jiangsu cuisine (including Jiangsu, Shanghai, Zhejiang, Jiangxi and other places) is also called Huaiyang cuisine. The raw materials are mainly aquatic products, paying attention to freshness, and the knife work is relatively fine, especially the melon carving is well-known in all directions. Make good use of cooking methods such as stewing, stewing, roasting and simmering. The taste is mild, fresh and slightly sweet. Its dishes are exquisite and elegant.

Zhejiang cuisine

Zhejiang cuisine is represented by dishes from Hangzhou, Ningbo, Shaoxing and Wenzhou. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Cooking skills are good at frying, frying, stewing, slipping, steaming and burning.

Mincai

Originated in Minhou County, Fujian Province. It is developed with the dishes of Fuzhou, Quanzhou and Xiamen as the representatives. It is famous for its beautiful color and fresh taste. Cooking methods are good at frying, sliding, frying and simmering, especially "bad". Because Fujian is located in the southeast coast, it is rich in a variety of seafood, such as sea eel, razor clam, squid, yellow croaker, sea cucumber, etc. Therefore, many kinds of dishes are cooked with seafood as raw materials, which has a unique flavor.