1, Shandong cuisine.
Shandong is the abbreviation of Shandong, which is a cuisine mainly composed of the flavors of Jinan, Jiaodong and Confucius. Representative dishes include bird's nest in clear soup, Pu Cai in milk soup, sea cucumber with scallion, yellow river carp with sweet and sour sauce, Jiuzhuan large intestine, pot-cooked elbow and so on.
2. Cantonese cuisine.
Guangdong is the abbreviation of Guangdong, mainly represented by the dishes of Guangzhou, Chaozhou and Dongjiang. Representative dishes are: boiled chicken, roast suckling pig, roast goose, salted chicken, barbecued pork, old fire soup and so on.
3. Su cuisine.
Jiangsu cuisine, also known as Huaiyang cuisine, is a regional Huaiyang cuisine with Huai 'an and Yangzhou as the center, which is formed in Huai 'an, Yangzhou and Zhenjiang, Jiangsu. Representative dishes include stewed crab powder lion's head, boiled dried silk, three sets of ducks, Sweet and Sour Mandarin Fish, Yangzhou lion's head, Yangzhou fried rice and so on.
4. Sichuan food.
Sichuan cuisine is divided into Shanghe Gang and Xiahe Gang. Shanghe Gang is mainly represented by Chengdu, and Xiahe Gang is represented by Chongqing. Sichuan cuisine is widely used, with varied seasonings, diverse dishes, and equal emphasis on fresh and mellow tastes. It is famous for its spicy seasoning, and its unique cooking methods and strong central flavor. Representative dishes are boiled beef, husband and wife lung slices, Mapo tofu, Dengying beef, saliva chicken, Sichuan hot pot, spicy and hot fish and so on.
5. leeks.
Fujian cuisine is based on Fuzhou cuisine, and then blended with the central flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian. It is mainly represented by Quanzhou cuisine, Xiamen cuisine and Zhangzhou cuisine, and blended into Minnan cuisine. Representative tables include salted shrimp, drunken sparerib, Buddha jumping wall, litchi meat, scallop, Youxibu duck, fried eel and so on.
6. Hunan cuisine.
Hunan cuisine is dominated by three central flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Because of its precise manufacturing, universal materials, changeable taste, strong oil color in color, sour and spicy taste, tender and tender taste, and its central characteristics in manufacturing techniques, it is unique. Representative dishes are Dong 'an Chicken, Goldfish Playing Lotus, Yongzhou Blood Duck, Steamed Bacon, Sister Tuanzi, Ningxiang Tasty Snake, Yueyang Ginger Spicy Snake and Fish Head with Chopped Pepper.
7. Anhui cuisine.
Huizhou cuisine is the abbreviation of Huizhou cuisine, which is not equal to Anhui cuisine and does not include northern Anhui. It mainly refers to Huizhou region. The word "Hui" in the name of Huizhou cuisine in Jiangnan region of Anhui Province comes from Huizhou, which comes from Shexian County at the foot of Huangshan Mountain, that is, ancient Huizhou. Later, Tunxi Town on Xin 'an River became Qihong and Tunlu, hence its name. Anhui cuisine is best at cooking, stewing and steaming, while frying and frying are less, with heavy oil, heavy color and heavy fire. Representative dishes include stewed turtle with ham, braised civet, pickled mandarin fish, tofu with tiger skin, Huizhou dumplings, stewed pigeon in Huangshan and so on.
8. Zhejiang cuisine.
Zhejiang cuisine is mainly composed of three central flavor cuisines in Hangzhou, Ningbo and Shaoxing. Its ingredients are carefully selected, special, fresh and tender. It is good at frying, frying, stewing, frying, steaming, roasting and seafood, so it has its own style and unique flavor. Representative dishes are: taro clip in typhoon shelter, beggar chicken, West Lake vinegar fish, fried bell, south milk bamboo shoot chicken, water shield soup and so on.