Beijing's charred circles, honey twist, pea butter, Aiwowo, fried liver and belly. Shanghai's crab shell yellow, Nanxiang steamed buns, small Shaoxing chicken porridge. Tianjin's gabbage, doge's buns, ear-eye fried cake, paste meat and potatoes boiled small fish, mallet fruit, Guifaxiang big twist, five-spice donkey meat. Taiyuan's quebracho, knife-shaved noodles, pulling pieces and so on. Xi'an beef and mutton buns, Qianzhou pot helmet, Lanzhou ramen, oil pot helmet. Xinjiang's roast lamb, naan, rice. Pancakes from Shandong. Scallion oil fire roast, soup dumplings, sanding buns, crab roasting wheat in Jiangsu. Zhejiang's butter cake, chestnut cake, fresh meat brown rice, shrimp eel noodles, purple rice. Anhui's Lapa congee, big salvation, Huizhou cake, bean skin rice. Fujian's oyster cake, hand-held noodles, five-spice bunched hooves, Dingbian paste. Taiwan's Duo Xiaoyue Danzai Noodles, Eel Noodles, Golden Claw Rice Noodles. Hainan's fried rice, bamboo rice. Henan's date helmet, white sugar cake, egg sacks, blood tea, chicken rolls. Hubei's three fresh bean skins, Yunmeng fried fish noodles, hot dry noodles, Dongpo cakes. Hunan's new rice, brain marrow rolls, rice noodles, eight treasures turtle and sheep soup, stinky tofu in the Palace of Fire. Guangdong's chicken cakes, egg puffs, iced meat lasagna, Guangdong mooncakes, crispy lotus seed paste buns, buns, pink fruit, thin-skinned fresh shrimp dumplings and congee, jade rabbit dumplings, dry steamed crab roe. Guangxi's big meat palm, Guilin horse meat rice noodles, fried vermicelli worms. Sichuan's egg baked cake, dragon hands, glass siu mai, dan dan noodles, chicken wire cold noodles, Lai Tang Yuan, Yibin burnt noodles, husband and wife's lung slices, lampshade beef, steamed beef in a small cage. Guizhou's intestines and noodles, silk dolls, Yelang noodles and fish, lotus leaf patties. Yunnan's marinated beef, roasted bait block, rice noodles over the bridge and so on. In addition, there are a large number of ethnic minority specialty flavor foods, which greatly enriches the connotation of Chinese culinary culture. Beijing Famous Snacks Bean Juice Green beans are processed through nine procedures, including screening, washing, soaking, grinding, pulping, fermenting, filtering, settling and boiling. It is gray-green in color, thick and mellow in juice, sour and slightly sweet in taste. It is suitable for hot food, and is served with spicy savory shredded cabbage with sesame seed biscuits and burnt rings. It has been made for more than a thousand years. Xiaowotou: Steamed cornmeal and soybean flour with sugar and sugar cinnamon. Golden in color, pagoda-like in shape, small and exquisite, sweet and delicate, 500 grams of flour can make more than 100 small nests. Kidney Bean Rolls Kidney beans are made through five processes: grinding, boiling, pressing, rolling, and cutting. The filling can be made of sesame sugar, bean paste, or with gold cake to make a mandarin duck filling. It melts in the mouth. It appeared in the folk in the early Qing Dynasty and became the imperial food in the late Qing Dynasty. Minced meat baklava is made of flour hollowed out and baked over charcoal. To eat, cut a small hole in the baklava, take out the center of the noodle, and put in the hot minced pork. Crispy on the outside and tender on the inside, with a strong flavor. BaoDao Fresh lamb belly or tripe cut into strips or slices according to different parts, cooked in boiling water, dipped in sesame sauce, soy sauce, vinegar, chili oil, soy sauce tofu soup, chopped cilantro and scallions and other seasonings to eat. It is fresh and crispy with a mellow flavor. Stir-fried lumps can be meat or vegetarian. After frying, the pimples are deep yellow in color, with green vegetables, yellow and green, soft and tough, mellow taste. It has more than 60 years of production history. Donkey rolling that is soybean noodles cake, because the past sale, with the cut with the fried dry soybean noodles sprinkled on the cake, as if the donkey rolled on the ground raised bursts of yellow soil, so the name. Divided into two kinds, one for the steamed rice dough dipped in fried soybean flour rolled into a sheet, rolled into the bean filling, cut into small pieces, sprinkled with sugar to eat; the other for the brown sugar and cooked soybean flour mix, rolled in the steamed yellow rice dough, cut into pieces and then poured brown sugar water to eat. Jiaohuan is a deep-fried food. Pay attention to the ratio of salt, alkali and alum when mixing the noodles, and control the temperature of the oil when frying, until the color is deep yellow and the oil is bright. Siu mai Beijing's siu mai skin as thin as paper, surrounded by folded lace skin, filling tight mouth, lace together, like a flower. Filling in addition to pork, sea cucumber, shrimp, with the seasonal changes in the production of crab meat shumai, emerald shumai, generally pork-based, with cabbage, green leeks, fennel, pumpkin, green onions, zucchini made. It is made with cabbage, green leeks, fennel, pumpkin, green onions and zucchini. Imitation Cuisine Pea Yellow The peas are ground, boiled, fried with sugar, condensed and cut into pieces. It is orange-yellow in color, delicate and sweet, cool and tasty. It was originally made in the Qing Dynasty Palace Catering House. Aiwowo Sticky rice is soaked through, steamed, pounded, cooled, divided into doses, and wrapped with fillings such as sesame seeds, walnuts, melon seeds, green plums, golden cake, and sugar. It is soft and pliable, fluffy, sweet and fragrant, cool and tasty. Yuan Dynasty has been produced.
Saumai Ninghua Hakka traditional snacks. Method is: the taro boiled, peeled, pounded into a paste, mixed into the groundnut flour repeatedly kneaded, cut into small round balls, defend the round skin, and then onions, bamboo shoots, fragrant Ru, lean meat, radish and other fillings, wrapped into a round conical shape, into the steamer for about 20 minutes, take out of the plate, sprinkled with sesame oil, soy sauce, eaten while hot, there are tender, fragrant, fresh and delicious Pine pills Ninghua Hakka traditional snacks. Its method: the tofu crumbled, accompanied by diced green onions, lean meat, water chestnuts, asparagus and other raw materials, and then pinched into a small round ball, rolled in dry 343 powder, water boiled into the water, and then add seasonings, cooked, and eaten together with soup. It is characterized by smoothness, looseness, crunchiness and freshness. Hakka traditionally said that eating "pine pills", you can live a relaxed life, so every "spring" day, families in the festive atmosphere of spring, have to eat "pine pills", to pray for a new life. Therefore, every "spring" day, every family in the festive atmosphere of spring, all have to eat "pine ball", in order to pray for a new year can live easily and comfortably. leek package Ninghua County Hakka traditional snacks. The practice is: grind high-quality rice into a hot pot, stirring constantly, boiled into a paste, out of the pot to be used. Will be the first crop of leeks, bacon, chanterelles, asparagus, shrimp and other raw materials cut into fillings, knead the rice ball into a skin package Filling, steamed in a cage, and then loaded with a plate, eaten while hot. Characteristics: fresh aroma, fresh flavor, smooth skin, unforgettable. Sashimi, also known as sashimi, is a traditional dish of Ninghua. Limit 3-4 pounds of live grass carp, quickly remove the scales, skin, internal organs, and then pick off the thorns, and then cut into thin slices, sprinkle sesame oil, and then dipped in soy sauce, wasabi chili can be eaten, the raw fish is fresh and crispy and refreshing, as a famous dish for drinking. Big rolls Ninghua Hakka traditional feast on the main dish. Practice is: the tofu mashed, accompanied by diced radish, lean meat, bamboo shoots and other raw materials, seasoned with the right amount of groundnut flour, steamed in a cage, then cut into pieces for the plate, and then drizzled with soy sauce, sesame oil, sprinkled with a few chopped green onions. The flavor is delicious. Jade Rolls A traditional snack of Tanning. Commonly known as leek patties. The practice is: rice and leeks as raw materials, ground into a thin pulp, and then burned into a book of cakes, and then into the incense, bamboo shoots, shredded meat, chili powder and other fillings, fried into a tube, eaten while hot, soft lubricating oil, color and flavor are complete. Mixed oil cake is a popular snack in Tanning. Practice is simple: rice-based, with a little soy, grinding, with a small iron spoon into a little rice paste, add fillings, and then covered with a little rice paste, into the frying pan fried into a flat round cake, eat while hot. Trap heart steamed buns Taining folk flavor snacks. Production method: and soaked and soaked through the glutinous rice, steamed and poured into the wooden trough, add brown sugar, accompanied by a little tea oil, five spice powder and other condiments, and then stirred with a wooden stick, picked up into a fist-sized pellets, wrapped in a thin layer of Japonica made of silver outside, that is, into. U-japonica kozo A folk snack unique to the She people of Taining. It is made by burning the leaves and branches of the Broussonetia kozo tree to make charcoal ash, and then taking alkaline water to use. The boiling water will be drenched with soaked round-grained rice, put into the rice steamer, pour the main stone mortar repeatedly pounded, at the same time, add a little WuZhouZao ash alkaline water, make a small ball grain, and then steam and then beat, after three steam and three beatings, the patty cake group soft sob smooth. Characteristics: yellow transparent color, soft and tough, slippery but not sticky, taste alkali aroma. Scholar's Cake Tai Ning flavor snacks. Method: use the best glutinous rice, after soaking and steaming, poured into a stone mortar and pounded into cakes, picked up into the size of a ping-pong ball patty dough, into the soybean, peanut, sesame fried and then crushed into powdered ingredients (powdered ingredients and then mixed into the sugar), coupled with onion and lard, that is, into the. Characteristics: yellowish color, sweet, soft and tough. Egg Mushroom: Add a little salt and warm water to the egg and beat it with chopsticks repeatedly, then tie one end of the intestine with a thread and pour the egg into it from the other end, then tie it with a thread when it is full. After holding the egg intestines at one end of the line, placed in a pot of about 50 degrees of water to add swing, until the water boils, immediately remove the egg intestines, cut into small sections of half an inch long, standby. When the soup is boiling, put the intestines into it, and then add a few ingredients such as black mongoose and red mongoose with a little monosodium glutamate, salt and green onion, etc., and cook it until the two ends of the egg intestines are in the shape of grinding mongoose, and then start the pot, which is a light and refreshing dish for banquets. Taro buns are a traditional snack in the Sanming area. Taro buns are soft, lubricating and fragrant, and the main ingredients are taro and tapioca. Taro washed into the pot boiled peeled, and tapioca rubbed to the right degree of softness and hardness of the hands, made of taro package blank, wrapped with lean meat, spices, bamboo shoots, shrimp, soy sauce, five-spice powder made of cooked fillings, placed in the water has been boiled to the expansion of the water surface to float that is ripe, dipped in soy sauce, wine, lard, monosodium glutamate, green onions and other seasoning can be eaten. Chima salty cakes are a specialty of the Sanming area. Method: flour with a little salt, monosodium glutamate, water and rubbing, in order not to stick to the degree, made of round cakes, wrapped in stuffing (meat, leeks, dried shrimp), the cake on one side of the sesame compaction. Then put the iron cage Sheng charcoal fire into the cylinder, baking hot cylinder wall that is taken out, hold the cake without sesame side, in order to stick to the upper part of the cylinder wall, with a little water sprinkled into the tank and tightly cover the mouth of the cylinder, so that the cake baked. After opening the lid, put the iron fire cage into the cylinder again, so that the cakes are baked crispy sesame flavor, take out the fire cage, and shovel down the cakes with a spatula. Sesame salt cakes are crispy and delicious, with the advantages of meat color and baked cakes, which are good for traveling. Festivals and Orders Eat Spring Festival in both urban and rural areas to eat rice cakes, patties, the city off to eat noodles, the countryside to eat dried flour, the New Year's Day to eat taro buns, spring to eat spring rolls; Ching Ming to eat Ching Ming fruit; the fourth of the lunar calendar, there is the first day of the first branded poi, there are two kinds of sweet and salty; summer households to eat Xi Guo; Dragon Boat Festival to eat rice dumplings, peppercorn cakes, lotus leaf packets; Mid-Autumn Festival in addition to eating mooncakes, white fruit cake, but also eat taro buns; winter to eat pig's feet, patties, known as the winter complement. Hakka tea Ninghua Hakka unique beverage. Preparation: the homemade tea (Huaishan leaves or tea leaves), herbs, tea oil, into the ring bowl, ring rotten, and then poured into the boiled green beans (or adzuki beans), pig intestines, peanuts, fried rice, flour skin, dried flour mix and become, can be eaten. Ring tea flavor is delicious, can quench your thirst, but also hunger, and has the effect of eliminating wind and removing dampness, clearing heat and detoxification. Will music ring tea method: with tea, sesame, peanuts, orange peel, cinnamon, etc. into a powder, and then add cold boiled water into a pulp, into the boiling water that is; will music people to tea instead of wine to reward the guests with a good drink, with the summer heat, quench the thirst of Tsuyoshi, drive away lack of efficacy of the spirit of Lavender Duck It is a famous folk dish around the Sanming area. The practice is: will be slaughtered after washing the duck, cut open the chest, with two bamboo sticks will be the whole duck open flat, duck body rubbed with a little fine salt. In the bottom of the dry iron pot, put in a handful of rice bran, on the shelf wire mesh plate or iron frame, the duck back down on its flat, closed lid, start a water fire, so that the chaff burns smoke and fumigation through the whole duck. To the side of the pot out of the gas from the white to yellow, and then see the bottom of the pot in the stove stove tip was grayish-white, can be out of the pot. At this time the duck body yellow, shiny oil, can be cut into pieces, accompanied by garlic and other fried, the taste is both fragrant and fresh Ninghua dried rats Ninghua specialties, belonging to the "Western Min eight dry" one. Capture the fall voles, skinned belly, smoked with rice bran into red, and will be fried with meat, bamboo shoots, ginger, its strong fragrance, its taste is delicious, and has the effect of tonifying the kidney. Shayang plate duck Shaxian famous product. Shayang duck processing began in the Song Dynasty, with a unique flavor that has been famous for a long time. Shayang Duck is made of exquisite materials, combining traditional craftsmanship with modern technology. In recent years, it has been awarded the title of "Best Selling Product Gold Award" in Fujian Province and Shanghai Famous New and Special Agricultural Products Exhibition and Sale. It has a variety of flavors (fragrant, spicy, and smoky) and different packages, which are available for consumers to choose and buy. Bu Duck is a famous dish in Youxi. Cleverly made, the duck slaughtered, in the chest belly, put into the pot filled with tea and rice sealed, small fire baking. The duck's body is toothsome yellow, shiny with oil, and the aroma is distinctive. Beijing's burnt ring, honey twist, pea yellow, Aiwowo, fried liver popped belly.
(1) Lu Cuisine: Lu Cuisine that is, Shandong-style dishes, by Jinan, Jiaodong, Kongfu dishes point three parts. Jinan cuisine, especially heavy soup, clear soup, milk soup and the use of boiling have strict rules, the dishes are known as fresh and crispy. Jiaodong Cuisine, originating from Fushan, Yantai and Qingdao, is famous for cooking seafood, and its taste is mainly fresh and tender, light and colorful. Kongfu cuisine is a concrete embodiment of "food is not too refined, chopping is not too fine", the materials used in the wide range of feasts can be compared to the past imperial palace meals. Shandong cuisine is highly seasoned, pure and mellow, with few complex synthetic flavors, one dish, one flavor, trying to reflect the original flavor of the raw materials. Another feature is that there are many varieties of pasta, wheat, corn, sweet potatoes, soybeans, sorghum, millet can be made into different flavors of pasta, become a feast point. Shandong famous flavor dishes are: fried scorpion, Dezhou off the bone grilled chicken, the original shell grilled abalone, nine turns of the large intestine, sweet and sour Yellow River carp and so on. (2) Sichuan cuisine: flavors including Chengdu, Chongqing and Leshan, Zigong and other local dishes. The main characteristic lies in the variety of flavors and subtle changes. Chili, pepper, pepper, bean paste and so on are the main condiments, and different ratios make various flavors such as hot and spicy, sour and spicy, pepper and sesame, sesame sauce, garlic, mustard, red oil, sweet and sour, fish flavor, strange flavor and so on, all of which are thick and mellow, and they have the special flavors of "one dish, one pattern" and "one dish, one hundred flavors". It has a special flavor of "one dish, one style" and "a hundred dishes, a hundred flavors", and all kinds of dishes are popular. The most famous dishes include: dry-roasted rock carp, dry-roasted osmanthus fish, shredded pork with fish flavor, chicken with strange flavors, Kung Pao chicken, steamed beef, Mapo tofu, hot pot with maw's maw, shredded beef with dry stir-frying, husband and wife's sliced lungs, beef with lampshade, dan dan noodles, lai dumplings and long jiaozi (hand-me-downs), and so on. (3) Cantonese Cuisine: Cantonese Cuisine is the cuisine of Guangdong, developed from the specialties of Guangzhou, Chaozhou, and Dongjiang. It is a cuisine that started relatively late, but it is so influential that not only in Hong Kong and Macao, but also in most of the Chinese restaurants in other countries around the world, Cantonese Cuisine is the mainstay. Cantonese cuisine is a cuisine with its own distinctive flavor, drawing on the strengths of various cuisines and forming a variety of culinary forms. Guangzhou cuisine is clear but not bland, fresh but not vulgar, with a good selection of ingredients and a variety of varieties, and it is also compatible with many Western dishes, paying attention to the momentum and class of the dishes. Chiu Chow is an ancient part of Fujian, so Chiu Chow Cuisine combines the flavors of Fujian and Guangdong, and is famous for its oceanic dishes and sweets, with a mellow taste, among which soup dishes are the most distinctive. Dongjiang cuisine, also known as Hakka cuisine, Hakka is a southward migrating Han Chinese in the Central Plains, living in the mountainous areas of the Dongjiang River, and its cuisine is rich in local flavor, with stir-frying, deep-frying, baking, and simmering as its strengths. Cantonese cuisine in general is characterized by a wide range of materials, novelty and still fresh, the taste of the dishes is still light, rich in flavor, pay attention to the clear and not light, tender and not raw, oily and not greasy, there are "five nourishment" (fragrant, loose, soft, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, (sour, sweet, bitter, spicy, salty and fresh). Seasonal, light in summer and fall, rich in winter and spring, many dishes have a unique flavor. In addition, Cantonese people, especially those from Guangzhou, have an inexplicable obsession with making soups, and there are many different kinds of soups, which is an important reason why Cantonese cuisine stands out from other different cuisines. When Cantonese people return home after a long period of time (e.g. going to school or working abroad), the family is sure to enjoy a pot of "old-flame soup". Famous dishes include: chicken braised with snake, dragon and tiger battles, roasted suckling pig, salt-baked chicken in Dongjiang river, white-scorched prawns, roasted goose, oyster-oiled beef, Cantonese mooncakes, rice noodles in sandy water, and boat congee. (4) Huaiyang Cuisine: Huaiyang Cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China, covering a wide area, including present-day Jiangsu, Zhejiang, Anhui, Shanghai, as well as Jiangxi, Henan part of the region, which has the reputation of "the first good taste of the Southeast" and "the world's most beautiful". It has the reputation of "the first flavor in the southeast" and "the most beautiful in the world", and its reputation has spread far and wide at home and abroad. As Zhejiang Cuisine and Hui Cuisine with their distinctive features are one of the eight major cuisines, Huaiyang Cuisine is converged in Jiangsu, and at the same time, the culinary industry is accustomed to call the dishes of Jiangsu region belonging to Huaiyang Cuisine Jiangsu Cuisine, so that Huaiyang Cuisine has become a single Yangzhou, Huai'an as the center to the Grand Canal as the main, the south to Zhenjiang, the north to the area of Hongze Lake, Huaihe River, and the east to the coastal areas of the local flavors of the dishes. Huaiyang cuisine is rigorous in its choice of ingredients, freshness, prominence of main ingredients, fine knife work, good at stewing, braising, broiling, baking, emphasis on soup, original flavor, and good at modeling, with vivid carvings of fruits and melons. The taste is moderately salty and light, suitable for both the north and the south, and can be cooked "whole eel mat". Huaiyang fine point, beautiful shape, a wide range of flavors, exquisite production, fresh and tasty, the four seasons are different. The representative dishes are: stewed lion's head, braised chub head, grilled pig's head, steamed crucian carp, crystal hoof, three sets of duck, soft pocket eel, choked tiger's tail, fried butterfly slices, winter melon cup, three-din dumplings, emerald shao mai, crab roe dumplings, and thousand-layer oil cake, etc. In addition to the above Huaiyang dishes, Jiangsu cuisine has a wide range of flavors, exquisite production, freshness and taste, and is different in all seasons. In addition to the Huaiyang Cuisine mentioned above, Jiangsu Cuisine also includes Nanjing Cuisine, Suzhou Cuisine, Xuzhou Cuisine and other local cuisines. Nanjing cuisine specializes in stewing, braising, fork and baking. It pays special attention to seven tastes: sour, sweet, bitter, spicy, salty, fragrant and stinky; fresh, rotten, crispy, tender, crispy, thick and fat. Nanjing cuisine is famous for its duck dishes, known as "Jinling Duck Food". Suxi cuisine is good at stewing, braising, simmering and warming, focusing on keeping the original flavor, fine colors, seasonal freshness, moderately sweet and salty, crispy and tasty, fresh and rich. In recent years, it has prepared "Wuxi Qianlong Jiangnan Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Lake boat dishes. Xuzhou cuisine flavor historically belongs to the Lu cuisine, with the changes of the times, its dishes have been between the Su, Lu two major cuisines, the taste of fresh and salty moderately, the habit of the five Xin, the five flavors and respect, clear but not light, thick but not turbid. No matter what ingredients are used in the dishes, attention is paid to the role of "therapeutic and tonic food". In addition, Xuzhou dishes are mostly used crab and dog meat, especially the whole dog is very famous. Jiangsu famous dishes are: brine duck gizzard, stewed Su nuclear, stewed raw knock, raw fried turtle, clove ribs, stewed chicken, Jinling scallops, hibiscus crucian carp, chrysanthemum mackerel, chrysanthemum leaf jade version, Jinling brine duck, fork-roasted duck, fork-roasted Mandarin fish (the above for the famous dishes of Nanjing); squirrel Mandarin fish, Biluo Shrimp, emerald shrimp doo, snowflake crab, crabmeat, butterfly sea cucumber, shark's fin in broth, deep-fried silverfish, dyeing the stream of crispy eel, mirror box of bean curd, Wuxi meat bones, Changshu called chicken, Changzhou bad button meat (above for the SuXi dishes); Farewell to the King, Pei Gong dog meat, Pangcheng fish balls, lotus iron bird, milk soup fish skin, crab fish maw, phoenix-tailed prawns, stir-frying U flower, stewed Gaji fish, braised sardines (above for the Xuzhou dishes); Tianmu Lake casserole fish head, Huai'an soft pockets, the gold webbing fairy dresses. Jiangsu snacks are rich in characteristics, such as the Qinhuai snacks, Suzhou cake dumplings, soup dumplings, are very famous. (5) Min Cuisine: Min Cuisine is a cuisine formed mainly by the local flavors of Fuzhou, Minnan and Minxi. Fuzhou cuisine is fresh, light, sweet and sour, especially in soup, another feature is good at using brown sugar as ingredients, with anti-perishable, deodorization, aroma, taste, color effects. Southern Fujian cuisine represented by Xiamen, also has the characteristics of freshness and lightness, pay attention to condiments and long use of chili sauce, salsa sauce, mustard sauce and other seasonings. Western Fujian is located at the junction of Guangdong, Fujian and Gan provinces, with Hakka cuisine as the main body, mostly using the peculiar flavors of the mountainous areas as raw materials, with a strong color of the mountainous areas. Fujian cuisine is characterized by frying, stir-frying, stewing, stir-frying, stewing, steaming, especially seafood cooking, exquisite knife work, people interested in taste, soup dishes mostly, with fresh, fragrant, rotten, light and slightly sweet, sour and spicy unique flavor. Fujian snacks and snacks have another merit, it is taken from the coastal shoals of all kinds of seafood, with special seasoning and become, can be described as delicious. The most famous flavors are: Buddha jumped over the wall, chicken soup blanch sea mussels, light bad snail pieces, Shanai stewed duck pieces, seven stars fish balls, bad drunken chicken, fried bad eel, half moon sinking river, swallow skin ravioli, Fuzhou noodles, oyster fry and so on. (6) Zhejiang Cuisine: Zhejiang cuisine has a long history, and its flavor includes the characteristics of dishes from Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine attaches importance to the freshness of raw materials, live, tender, to fish, shrimp, seasonal vegetables, pay attention to knife work, taste fresh, highlighting the flavor. Ningbo cuisine is a combination of salty and fresh, and is famous for cooking seafood, paying attention to tenderness, softness and smoothness, and emphasizing the original flavor and taste. Shaoxing cuisine is good at cooking river freshness and poultry, and the dishes emphasize the entrance of fragrant and crispy and glutinous, and the soup is thick and heavy, rich in countryside flavor. Zhejiang cuisine has a bright color, beautiful taste, smooth and tender, soft and refreshing, small and delicate dishes, handsome and beautiful characteristics. It is stewed, fried, stewed, steamed, heavy original flavor. Zhejiang point in the heart of the dough, cake, soup, noodle varieties, good taste. Famous dishes are: Longjing shrimp, West Lake Brasenia schrebergeri soup, shrimp eel back, West Lake vinegar fish, fried bell, grabbing crab, new wind eel replica, salted vegetables, yellowtail soup, sugar turtle, oyster eggs, honey filling lotus root, Jiaxing dumplings, Ningbo soup dumplings, Huzhou thousands of buns and so on. (7) Hunan Cuisine: Hunan Cuisine includes the specialties of the Xiangjiang River Basin, the Dongting Lake area, and the mountainous areas of western Hunan. Xiangjiang River Basin, centered on the Yangtze River, Hengyang and Xiangtan, is the main representative of Hunan Cuisine. It is characterized by heavy oil and thick color, and emphasizes on practicality, fresh aroma, sourness, spiciness, softness and tenderness, and is especially famous for simmered and preserved dishes. The dishes of the Dongting Lake area are famous for cooking river food and poultry and livestock, characterized by a large amount of oil, salty, spicy, fragrant and soft, and famous for stewed and roasted dishes. Xiangxi cuisine is good at making mountain treasures and wild game, smoked bacon and all kinds of cured meat, wind chicken, with the taste focusing on salty, sour and spicy, with a strong mountain and countryside flavor. Hunan cuisine is characterized by its spiciness and wax. Famous dishes include: Dong'an sub-chicken, preserved meat and steam, group-an shark's fin, Hunan lotus with rock sugar, preserved beef with red pepper, hairy beef peper, stinky tofu in the Palace of Fire, sour meat in Jishou, and egg for heart. (8) Hui Cuisine: Hui Cuisine flavor including southern Anhui, along the river, along the Huaihuai place of the dish characteristics. South Anhui cuisine, including Huangshan, Shexian (ancient Huizhou), Tunxi and other places, pay attention to fire power, good cooking game, large amount of heavy oil, simple and affordable, to maintain the original juice and original flavor; a lot of dishes are taken from the charcoal stewed over small fires, simmering and into the soup, clear flavor mellow, the original pot on the table, the aroma is overflowing; South Anhui, although there are not many aquatic products, but cooking by the cured "stinky gui fish" is very high visibility. The cuisine along the river is popularized by Wuhu, Anshan, and Anshu. Along the river dishes to Wuhu, Anqing area as the representative, later also spread to the Hefei area, it is cooking river food, livestock is famous, pay attention to knife work, pay attention to the color, shape, make good use of sugar seasoning, especially smoked dishes are unique. Along the Huai cuisine to Bengbu, Suxian, Fuyang and other places as a representative of the dishes pay attention to salty and spicy, soup color thick mouth heavy, also used to use cilantro with color and seasoning. Famous flavor dishes are: WUWEI smoked duck, Mao Feng smoked anchovy, Fuli set of roasted chicken, square wax fish, stone ear stewed chicken, cloud meat, mung bean pancakes, butterfly noodles and so on.