1. Features of Sichuan cuisine: It is famous for its rich, wide, thick and strong flavor.

Representative dishes: Kung Pao Chicken, Yipin Paw, Fish-flavored shredded pork, and dry-roasted fish wings.

2. Features of Cantonese cuisine: the cooking method emphasizes frying, frying, stewing, stewing, etc., and the taste features are cool, light, crisp and fresh.

representative dishes: three snakes, dragons, tigers and phoenixes, roast suckling pig, salted chicken, winter melon cup and ancient meat.

3. Shandong cuisine is characterized by its strong flavor and strong preference for onion and garlic, especially for cooking seafood, soup and various animal offal.

Representative dishes: Fried Daha, Braised Conch, Crispy Carp, Sea Cucumber with Onion, Braised Mullet Egg Soup.

4. Features of Jiangsu cuisine: The cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup and keep the original juice.

representative dishes: shredded chicken soup, stewed crab powder, lion's head, crystal trotters and fish wrapped in duck.

5. Features of Zhejiang cuisine: fresh, tender, soft and smooth, mellow, soft and waxy, refreshing and not greasy.

representative dishes: shrimp in Longjing, vinegar fish in West Lake and beggar chicken.

6. Features of Anhui cuisine: ham as seasoning, crystal sugar for freshness, good at stewing and paying attention to pyrotechnics.

Representative dishes: Gourd Duck, Fuliji Roast Chicken, Farewell My Concubine.

7. Characteristics of Hunan cuisine: Pay attention to spicy, spicy, sour, spicy, burnt and fragrant, especially sour and spicy.

representative famous dishes: braised shark's fin in red, fragrant lotus with crystal sugar and fish head with chopped pepper.

9. Features of Fujian cuisine: seafood is the main raw material, and sweet, sour, salty, fragrant and delicious.

representative dishes: Jin Shoufu, fried chicken with sliced pork, orange juice plus fish, and Taiji prawn.

Extended information:

Cuisine, also known as "Bangcai", refers to the genre of China cuisine that has evolved into its own system after a long period of time in terms of skills such as material selection, cutting and cooking, and has distinctive local flavor characteristics and is recognized by the society.

The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and food customs, and recognized by all parts of the country.

as early as the Shang and Zhou dynasties, China's dietary culture had taken shape, with Tai Gong Wang as the most representative? , and then to the Spring and Autumn Period and the Warring States Period in Qi Huangong, the flavor of north and south dishes in food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed.

in the early Qing dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine? It became the most influential local cuisine at that time and was called the "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" of China's traditional diet.

References:

Baidu Encyclopedia-Eight Major Cuisine.