(2) Shandong cuisine. It is composed of local dishes from Jinan and Jiaodong, and its cooking methods are frying, roasting, frying and frying. Cuisine is famous for its freshness, crispness and tenderness.
(3) Cantonese cuisine. It consists of three local cuisines: Guangzhou Cuisine, Chaozhou Cuisine and Dongjiang Cuisine. It absorbs the essence of Sichuan cuisine, Shandong cuisine and Jiangsu and Zhejiang cuisine, and is unique. It has the reputation of "eating in Guangzhou". It tastes fresh, tender, smooth and crisp, and is good at frying, frying, roasting, stewing and roasting. Seasoning is oyster sauce, shrimp sauce, plum sauce, sand tea, red vinegar and fish sauce, which is quite distinctive. The dishes are rich in color, smooth but not greasy. Especially famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals.
(4) Hunan cuisine. It is developed from the local dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area, and its taste is fresh, spicy and sour. Most of the materials are pigs, cattle, sheep, chickens, ducks, seafood and lake products; Cooking methods mainly include simmering, stewing, waxing, steaming, frying, smoking and stewing.
(5) Zhejiang cuisine. It is developed with the dishes of Hangzhou, Ningbo, Shaoxing and Wenzhou as the representatives. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Cooking is good at frying, frying, stewing, sliding, steaming and burning.
(6) Fujian cuisine. Originated in Minhou County, Fujian Province, it developed with dishes from Fuzhou, Quanzhou, Xiamen and other places as representatives. It is famous for its beautiful colors and fresh taste. Its cooking methods are good at frying, sliding, frying and simmering, especially "rotten".
(7) Anhui cuisine. It consists of local dishes in the Yangtze River, Huaihe River and Huizhou Island. It is characterized by simple selection of materials, emphasis on firepower, 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 and oxtail fox in the snow" was a famous dish at that time. Its cooking methods are good at burning, stewing and stewing.
(8) Su cuisine. Beginning in the Southern and Northern Dynasties, after the Tang and Song Dynasties, it became one of the two pillars of "Southern Cuisine". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by thick and light, fresh, crisp and rotten, thick and not greasy in raw juice and soup, mild in taste and sweet in salty. His cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, and the color matching and modeling are emphasized. The four seasons are different.