Shandong cuisine-braised chicken rice, fried beef with onion, sweet and sour carp, Jiuzhuan large intestine, and yipin tofu.
Sichuan cuisine-shredded pork with fish sauce, kung pao chicken, Mapo tofu, Sichuan style pork, Dongpo elbow.
Cantonese cuisine-boiled chicken, glutinous rice chicken, bergamot ribs, hibiscus shrimp, steamed bass.
Hunan cuisine-dry pot Agrocybe aegerita, chopped pepper fish, peasant stir-fried meat, hot and sour chicken offal, Yongzhou blood duck.
Su cuisine-Dongpo pork, salted duck, Yangzhou fried rice, beggar chicken, crispy fried shrimp.
Fujian cuisine-Buddha jumps over the wall, seven-star fish ball soup, Fuzhou meat swallow, pickled beef, rock sugar bird's nest.
Zhejiang cuisine-West Lake vinegar fish, Longjing shrimp, steamed pork with lotus leaf powder, braised bamboo shoots in oil and braised pork with plum.
Anhui cuisine-spicy crayfish, Huizhou-style braised pork, braised skinned fish, sufu chicken, crispy fried chicken wings.