(1) Shandong cuisine: Shandong cuisine is Shandong cuisine, which consists of three major cuisines: jinan cuisine cuisine, Jiaodong cuisine and Confucius cuisine. There are strict rules on the use and cooking of clear soup and milk soup. Jiaodong cuisine is famous for its freshness, crispness and tenderness. Fushan, Yantai, Qingdao and other places pay more attention to light taste when cooking seafood. Confucian delicious food is exquisite and detailed, which shows that its materials are refined and extensive, and the banquet is as rich as the Forbidden City. Pure alcohol, not too complicated, has a complicated taste. Try to reflect the original flavor of raw materials. Different kinds of pasta are made of glutinous rice, corn, sweet potato, soybean, sorghum and rice. Shandong's famous flavor dishes include fried mountain scorpions, Dezhou braised chicken, abalone with original shell, Jiuzhuanchang, sweet and sour Yellow River carp and so on. (2) Sichuan cuisine: including Du, Chongqing Leshan, Zigong and other cuisines. The main feature is the subtle change of taste. Hot and sour, pepper hemp, sesame paste, garlic paste, mustard, red oil, sweet and sour, fishy smell, strange taste, etc. All kinds of strong, mellow and special dishes are well-known dishes: dry roasted rock carp, dry roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef with flour, Mapo tofu and beef omasum hotpot. The development of the three distinctive cuisines in Dongjiang started late, and the influence of the cuisines is extremely limited to Hong Kong and Macao. Several restaurants in the world are the main force of Cantonese cuisine. Pay attention to absorb the cooking forms of various cuisines. Guangzhou cuisine has its own unique flavor, which is light, fresh and popular. Excellent varieties are compatible with many western cuisines. Chaozhou cuisine belongs to Fujian in ancient times. It combines the tastes of Fujian and Guangdong to cook sweet marine dishes. Its soup has its own characteristics. Dongjiang cuisine is called Hakka cuisine, and its dishes are fried, fried and roasted in the mountainous areas where Han people live in the south of Dongjiang River Basin. The overall characteristics of Cantonese cuisine are wide selection, novelty and freshness. The taste of the dishes is still light and rich. It is light, smooth and greasy. Five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh) are strong. Summer and autumn are light, winter and spring are rich, and few dishes have unique flavors. Besides, Guangdong, especially Guangzhou, makes Tang Zhong puzzling and persistent. It is important for Cantonese cuisine to stand out from other cuisines of the same kind. Long Hudou, roast suckling pig, Dongjiang brine chicken, boiled prawns, roasted goose, beef in oyster sauce, Cantonese-style moon cakes, shahe powder, boat porridge, etc. (4) Huaiyang cuisine: Huaiyang cuisine is a famous cuisine in You Jiang, covering a wide range, among which Jiangsu, Zhejiang, Anhui, Shanghai, Jiangxi and Henan have the best tastes, and it is famous for Zhejiang cuisine at home and abroad, and Huizhou cuisine also has its distinctive characteristics. Eight major cuisines of Huaiyang cuisine gather in Jiangsu. Jiangsu Huaiyang cuisine is called Jiangsu cuisine, Huaiyang cuisine and Yangzhou cuisine. It reaches Huai 'an Canal to Zhenjiang in the south, Hongze Lake in the north and Huaihe River in the east. Huaiyang cuisine is carefully selected and pays attention to fresh ingredients. Knife workers are good at stewing, stewing and burning. Roasting pays attention to mixing soup, paying attention to original flavor and being good at carving melons. The taste is salty and light, suitable for both north and south, and the whole eel mat is cooked. Huaiyang is exquisite in appearance and delicious in taste. It is exquisite, fresh and delicious. Representative dishes of the four seasons: stewed lion's head, stewed silver carp, roasted whole pig, steamed crucian carp, crystal vegetable hoof, three-piece duck, eel, roasted tiger's tail, fried butterfly slices, winter melon cup and so on. Fresh, rotten, crisp, tender, crisp, thick and fat Nanjing cuisine is good at making ducks. Jinling duck has a good reputation. Suzhou cuisine is good at stewing, stewing, stewing and stewing. It pays attention to maintaining the original color, making it fresh, sweet, salty, crisp and rotten. It's delicious to make Xigan Longjiang South Banquet, Xixi Stone Banquet and Su Cai Banquet. The flavor history of Xuzhou cuisine belongs to Lu. In addition, Xuzhou's crabs and dog meat are delicacies, especially the whole dog pads, which are famous for their famous dishes in Jiangsu: salted duck gizzard, stewed Su Xin, stewed ke, fried turtle, clove sparerib, stewed chicken, Jinling scallop, hibiscus crucian carp, chrysanthemum herring, chrysanthemum leaf jade plate, Jinling salted duck, barbecued duck and barbecued mandarin fish (a famous dish in Nanjing). Sweet and Sour Mandarin Fish, snail shrimp, emerald shrimp barrel, snowflake crab barrel, crab powder fish lips, butterfly sea cucumber, clear soup shark fin, fried whitebait, crispy eel with dyed creek, mirror box tofu, tin meat bone, cooked beggar chicken and state braised pork (Su Caixi); Farewell my Concubine, Pei Gong dog meat, Pengcheng fish balls, Hibiscus finches, fish skin in milk soup, crab roe, anchovies, fried black flowers, braised Cargill fish and braised Shaguang fish (Xuzhou cuisine); Muhu Casserole Fish, Huai 'an Soft Dough, Jin Furong Fairy Dress, Jiangsu-style Qinhuai Eating Method, Suzhou Cake and Tangbao are all named after this. (5) Fujian Cuisine: Fujian Cuisine Fuzhou Cuisine is the main flavor cuisine in Fujian, southern Fujian and western Fujian, which is famous for its freshness, freshness and sweetness, and pays special attention to the preparation of soup. Another feature is that it is good at using brown sugar as an ingredient to prevent deterioration, remove fishy smell, enhance flavor, taste and color matching. The same is true of Xiamen, the representative of Fujian cuisine. Hakka cuisine in the mountainous area between Jiangxi and the three provinces is characterized by its unique flavor. The mountainous area is rich in raw materials. Fujian cuisine is characterized by frying, frying, stewing, frying, stewing and steaming. Cooking seafood is particularly interesting. The soup is fresh, fragrant, rotten, light and slightly sweet and sour. Fujian has a unique flavor. Another advantage is that all kinds of seafood from coastal shoals are equipped with special seasonings, which can be called delicious and famous flavor dishes: Buddha jumps over the wall, chicken soup and mussels. Half-moon Jiang Shen, swallow skin wonton, Fuzhou Zhajiang Noodles, fried oysters, etc. (6) Zhejiang cuisine: Zhejiang cuisine has a long history and unique flavor, including Hangzhou and Shaoxing, Ningbo. Hangzhou dishes attaches importance to fresh and tender fish and shrimp. Let the owner pay attention to the taste of the knife. Ningbo cuisine tastes fresh and seafood is salty. Pay attention to freshness, softness and smoothness, and emphasize the original flavor. Shaoxing cuisine is good at cooking seafood and poultry dishes. Emphasize that the entrance is fragrant and tender, and the soup is rich in rural flavor. Zhejiang cuisine is bright in color, delicious, smooth and soft. The dishes are ingenious and exquisite, and the stewing, frying, stewing and steaming are unique. Jiaozi, cakes, soups and pasta in Zhejiang are all delicious. West Lake vinegar fish, fried bell, crab catching, fresh eel, yellow croaker with sauerkraut soup, rock sugar turtle, fried eggs with oyster, lotus root with honey sauce, Jiaxing zongzi, Ningbo dumplings, Huzhou Qianzhangbao, etc. (7) Hunan cuisine: Hunan cuisine includes Xiangjiang River Basin and Xiangxi Mountain Area of Dongting Lake. Hunan cuisine in Xiangjiang river basin, Hengyang and Xiangtan mainly represents its characteristics, emphasizes color and strongly emphasizes interests and concerns. Soft, tender, especially stewed vegetables are famous for cooking seafood, poultry and livestock in Dongting Lake area. Look at the characteristics and cooking names of thick, salty and spicy soft stews. Hunan cuisine is good at making delicacies, smoked bacon and all kinds of bacon. The taste of chicken focuses on the salty, sour and strong Hunan cuisine. Famous dishes include Dong 'an Chicken, Steamed Bacon, Shark's Fin, Rock Sugar Xiang Lian, Red Pepper Bacon, Maoniu Baiye and Huogong Stinky Tofu. Few dishes are stewed with charcoal fire, and the original pot mats are full of fragrance. Although the pickled fish cooked by aquatic products in southern Anhui is famous, Wuhu and Anqing represent Hefei to cook seafood and livestock. They pay attention to the color of knives and the taste of sugar, especially the smoked dishes are unique. Representative dishes such as Bengbu, Suxian and Fuyang pay attention to the salty and spicy soup, and are also used to seasoning famous flavor dishes with coriander: smoked duck, Maofeng smoked shad, Fuliji roast chicken, preserved fish and shier cloud chicken.