(1) Shandong cuisine: Shandong cuisine is Shandong cuisine, which consists of Jinan, Jiaodong and Confucius cuisine. Jinan cuisine pays special attention to soup making. There are strict regulations on the use and cooking of clear soup and milk soup. The dishes are famous for their freshness, crispness and tenderness. Jiaodong cuisine originated in Fushan, Yantai and Qingdao, and is good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Confucian cuisine is a concrete embodiment of "never tired of eating fine food, never tired of eating fine food", and its wide range of materials and rich banquet are comparable to those of imperial meals moved to imperial palaces in the past. Shandong cuisine is very heavily seasoned, pure and mellow, with few complex synthetic flavors. It tries its best to reflect the original taste of raw materials. Another feature is that there are many kinds of pasta. Wheat, corn, sweet potato, soybean, sorghum and millet can all be made into pasta with different flavors, making it a famous feast. Shandong famous flavor dishes include fried scorpion, Dezhou boneless braised chicken, abalone grilled in original shell, Jiuzhuan large intestine, sweet and sour Yellow River carp and so on. (2) Sichuan cuisine: The flavor includes the characteristics of Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main feature is the variety of flavors and subtle changes. Pepper, pepper, pepper, bean paste and so on are the main condiments. With different proportions, various flavors such as spicy, hot and sour, pepper hemp, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor and strange taste are produced, all of which are thick and mellow, with the special flavor of "one dish in a row" and "all kinds of dishes are delicious". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed beef with flour, Mapo tofu, beef hotpot with hairy belly, shredded beef with dried stir-fry, husband and wife's lung slices, beef with lamp shadow, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. (3) Cantonese cuisine: Cantonese cuisine, which is developed from the special dishes in Guangzhou, Chaozhou and Dongjiang, is a late-starting cuisine, but it has a great influence. Most Chinese restaurants in Hong Kong, Macao and other countries in the world are mainly Cantonese cuisine. Guangdong cuisine, which has its own unique flavor, absorbs the strengths of various cuisines and forms a variety of cooking forms. Guangzhou cuisine is clear but not light, fresh but not vulgar, with well-chosen materials and diverse varieties. It is also compatible with many western dishes and pays attention to the momentum and grade of the dishes. Chaozhou belongs to Fujian in ancient times, so Chaozhou cuisine combines the flavor of Fujian and Guangdong, and is good at cooking marine dishes and sweets, with a mellow taste, among which soup dishes are the most distinctive. Dongjiang cuisine, also known as Hakka cuisine, is a Han Chinese from the Central Plains who migrated southward, living in the mountainous areas of Dongjiang Yu. Its dishes are rich in local flavor and are good at frying, frying, baking and stewing. On the whole, Cantonese cuisine is characterized by wide selection of materials, novelty and freshness, light taste, rich taste, clear but not light, tender but not raw, oily but not greasy, and there are five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, rich in winter and spring, and many dishes have unique flavor. In addition, Cantonese people, especially Guangzhou people, have an inexplicable obsession with making soup, and there are quite a few kinds of soup, which is also an important reason why Cantonese cuisine stands out from other different cuisines. Guangdong people will definitely taste a pot of "Old Fire Soup" after they go home for a long time (such as studying or working abroad). The famous dishes are: chicken stewed snake, Long Hudou, roast suckling pig, Dongjiang salted chicken, boiled metapenaeus ensis, roasted goose, beef in oyster sauce, Cantonese moon cake, sand river powder, boat porridge and so on. (4) Huaiyang Cuisine: Huaiyang Cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China. It covers a wide area, including Jiangsu, Zhejiang, Anhui and Shanghai, as well as parts of Jiangxi and Henan. It has the reputation of "the best taste in the southeast" and "the most beautiful in the world", and its reputation is far spread at home and abroad. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines with their distinctive features, and Huaiyang cuisine merged in Jiangsu. At the same time, the cuisine in Jiangsu, which belongs to Huaiyang cuisine, was used to be called Jiangsu cuisine. In this way, Huaiyang cuisine became a local flavor dish with Yangzhou and Huai' an as the center, the Grand Canal as the mainstay, Zhenjiang in the south, Hongze Lake and Huaihe River in the north and coastal areas in the east. Huaiyang cuisine is rigorous in selecting materials, pays attention to freshness, highlights the main ingredients, is skillful in cutting, is good at stewing, stewing, roasting, attaches importance to mixing soup, pays attention to original flavor, and is good at modeling, and the melon and fruit carving is lifelike. The taste is moderate and salty, suitable for both north and south, and can be used to cook "whole eel seats". Huaiyang is fine, beautiful in shape, varied in taste, exquisite in production, fresh and delicious, and different in four seasons.