The characteristics of eight Chinese cuisines and their famous representative dishes \x0d\ 1. Shandong cuisine (Shandong cuisine) \x0d\ Shandong cuisine, also known as Shandong cuisine. It is famous at home and abroad for its fresh, salty and crisp taste, unique flavor and fine production. Kitchen cooking skills are comprehensive, skillful in materials, paying attention to seasoning, and wide in adaptability. Among them, "explosion, burning and collapse" are the most distinctive. Tofu and spinach, which are widely circulated in Shandong, are traditional famous dishes that have long been enjoyed by people. \x0d\ Genre: It consists of two local flavors of Jinan and Jiaodong. \x0d\ Features: It has a strong flavor and likes onion and garlic, especially for cooking seafood, soup and various animal offal. \x0d\ Famous dishes: Fried Daha, Braised Conch, Crispy Carp \x0d\ 2. Sichuan Cuisine (Sichuan cuisine) \x0d\ The formation of Sichuan cuisine was roughly between the unification of Qin Shihuang and the tripartite confrontation between the three countries. \x0d\ genre: There are two genres: Chengdu and Chongqing. \x0d\ Features: It is famous for its rich, wide, thick and strong flavor. \x0d\ Famous dishes: Kung Pao Chicken, Yipin Bear's Paw, Fish-flavored shredded pork, fried chicken with wings \x0d\ III. Jiangsu cuisine (Su cuisine) \x0d\ Su cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China, covering areas including Jiangsu, Zhejiang, Anhui, Shanghai, and parts of Jiangxi and Henan. Later, due to Zhejiang cuisine, At the same time, it is customary in the culinary world to refer to Jiangsu cuisine, which belongs to Huaiyang cuisine, as Jiangsu cuisine. Besides Huaiyang cuisine, Jiangsu cuisine also includes Nanjing cuisine, Suzhou cuisine and Xuzhou cuisine. \x0d\ genre: developed from Yangzhou, Suzhou and Nanjing local dishes. \x0d\ Features: Cooking skills are famous for stewing, stewing and simmering; Pay attention to mixing soup and keep the original juice. \x0d\ Famous dishes: dried shredded chicken soup, stewed crab powder, lion's head, crystal trotters, and fish wrapped in duck. \x0d\ IV. Zhejiang Cuisine (Zhejiang Cuisine) \x0d\ is developed with the dishes from Hangzhou, Ningbo, Shaoxing and Wenzhou as the representatives. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp, and it is also a famous scenic resort. The lakes and mountains are beautiful, the mountains and rivers are beautiful, elegant and pleasant. Therefore, its dishes are picturesque, and many famous dishes come from the people, with fine production and many changes. Cooking skills are good at frying, frying, stewing, slipping, steaming and burning. \x0d\ genre: It is composed of local dishes such as Hangzhou, Ningbo and Shaoxing, and the most famous is Hangzhou cuisine. \x0d\ Features: fresh, tender, soft and smooth, mellow, soft and waxy, refreshing and not greasy. \x0d\ Famous dishes: shrimp in Longjing, vinegar fish in West Lake, beggar chicken \x0d\ 5. Guangdong cuisine (Cantonese cuisine) \x0d\ Cantonese cuisine, developed from the special dishes in Guangzhou, Chaozhou and Dongjiang, is a late-started cuisine, but it has far-reaching influence. Most Chinese restaurants in Hong Kong, Macao and other countries in the world are based on. 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. \x0d\ genre: There are three genres, namely Guangzhou, Chaozhou and Dongjiang, with Guangzhou cuisine as the representative. \x0d\ Features: The cooking method emphasizes frying, frying, stewing and stewing, and the taste features are refreshing, light, crisp and fresh. \x0d\ Famous dishes: Three Snakes, Dragon, Tiger and Phoenix, Roasted Suckling Pig, Old Meat, Winter Melon Cup, Salt _ Chicken. \x0d\ VI. Hunan Cuisine (Hunan Cuisine) \x0d\ Hunan Cuisine is Hunan Cuisine, which is developed from local cuisines such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Its production is fine, the materials are extensive, and there are many varieties. Its characteristics are rich in oil, strong in color and practical. Xiangxi cuisine is good at being fragrant, sour and spicy, and has a strong mountain flavor. \x0d\ genre: Hunan area \x0d\ features: pay attention to crispy, sour and spicy, soft and tender, spicy, sour, spicy, burnt, fragrant and fresh, especially sour and spicy. \x0d\ Famous dishes: braised shark's fin in red, fragrant lotus with rock sugar, and chopped fish head \x0d\ VII. Fujian cuisine (Fujian cuisine) \x0d\ Fujian cuisine originated in Minhou County, Fujian Province. It is developed with the dishes of Fuzhou, Quanzhou, Xiamen and other places as representatives. It is famous for its beautiful color and fresh taste. Cooking methods are good at frying, sliding, frying and simmering, especially "bad". Because Fujian is located in the southeast coast, it is rich in a variety of seafood, such as sea eel, razor clam, squid, yellow croaker, sea cucumber, etc. Therefore, many kinds of dishes are cooked with seafood as raw materials, which has a unique flavor. \x0d\ genre: developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as its representative. \x0d\ Features: Seafood is the main raw material, paying attention to sweet, sour, salty and fragrant, and the color is delicious and fresh. \x0d\ Famous dishes: Snowflake Chicken, Jin Shoufu, Braised Chicken, Jiaji Fish with Orange Juice, Tai Chi Ming Shrimp \x0d\ VIII. Anhui Cuisine (Anhui Cuisine, also known as Anhui Cuisine) \x0d\ Anhui Cuisine is also known as "Huibang" and "Anhui Flavor". There are more than a thousand traditional varieties of Anhui cuisine, and the cooking techniques of Anhui cuisine, including knife work, heat and operation technology, complement each other and complement each other. It has always been a fine tradition to attach importance to fire work in Anhui cuisine, and its uniqueness is embodied in kung fu dishes that are good at cooking, stewing, smoking and steaming. "Fuliji roast chicken" is fried first and then burned, and civil and military fire are used alternately, and finally the texture of bone crisp meat is unchanged. \x0d\ genre: It is composed of local flavors in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine is the main representative. \x0d\ Features: It is flavored with ham, fresh with rock sugar, good at stewing and paying attention to pyrotechnics. \x0d\ Famous dishes: gourd duck and Fuliji roast chicken.