Sichuan cuisine, as one of the four major Han cuisines in China, has a wide range of materials, changeable seasonings, diverse dishes, and equal emphasis on fresh and mellow tastes. It is famous for making good use of spicy seasoning. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad. Sichuan is located in the upper reaches of the Yangtze River, with mild climate, abundant rainfall, surrounded by mountains and rivers, rich in grain and oil, vegetables, fruits and vegetables all year round, complete varieties of livestock and poultry, mountain and hill specialties such as bears, deer, roe deer, tremella, cordyceps sinensis, bamboo shoots and other delicacies, and rivers and lakes also include Jiangtuan, Yayu and rock carp. Sichuan cuisine is mainly home-cooked, and its ingredients are mostly daily. Its characteristics are that the red flavor pays attention to hemp, spicy and fragrant, while the white flavor is still slightly spicy in salty and fresh. Classic dishes include Sichuan hot pot, boiled fish, cooked pork, Mapo tofu, fish-flavored shredded pork, boiled pork slices, spicy chicken, fish with Chinese sauerkraut, kung pao chicken and Maoxuewang. \x1d\ Cantonese cuisine, that is, Guangdong local flavor cuisine, has a long history, is unique with its unique cuisine and charm, originated in Lingnan, and enjoys a high reputation at home and abroad. The main characters of Cantonese cuisine are: take it naturally, cook it freely and eat it freely! In a broad sense, Cantonese cuisine consists of Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Hakka cuisine, with Guangzhou cuisine as the representative. Classic dishes include Guangzhou Wenchang chicken, oyster chicken feet, Kirin perch, Dongjiang salt _ chicken, assorted winter melon hat, fried chicken, stewed duck with winter melon and barley, bergamot ribs, hibiscus shrimp, Chaozhou beef balls, Chaozhou rice rolls and so on. \x1d\ Shandong cuisine is a local flavor of Qilu, which originated in Shandong, with a long history and profound connotation. Shandong cuisine is exquisite in material selection, exquisite in knife work, comprehensive in technique, mild in seasoning, various in dishes, rigorous in cooking, and emphasizes freshness, fragrance, crispness and tenderness. Popular dishes often highlight the sauce flavor of onion and garlic, and their flavor is a perfect match with all aspects of pasta, so they are widely popular in areas where pasta is the staple food in China. High-grade dishes are inseparable from milk soup, clear soup, high-quality ingredients and excellent cooking skills. They are generous and simple, upright, delicious and beautiful, and have Confucian drinking style; Grand banquet, pay attention to etiquette. Classic dishes include fried cabbage with fresh shrimp, hibiscus eggs with spring leeks, sauteed Dan with coriander, stewed crisp meat with radish, sauteed beef with onion, crucian carp in milk soup, braised chicken rice and so on. \x1d\ Huaiyang cuisine refers to the Huaiyang regional cuisine centered on Huai 'an and Yangzhou, which spread and formed in Huai 'an, Yangzhou and Zhenjiang, Jiangsu. Huaiyang cuisine pays attention to knife work and cooking, and its taste is light and slightly sweet. The main dishes are lion's head, soft-pocked long fish, stewed silver carp head, crystal meat, Wensi tofu, three sets of ducks, dried silk, Wenlou baozi, Yangzhou fried rice and so on.