Lu Cuisine originated in Shandong, Qilu flavor, is China's traditional four major cuisines (also the eight major cuisines) in the only spontaneous type of cuisine (as opposed to the influence of Huaiyang, Sichuan, Guangdong and other cuisines), is the longest history, the most varied techniques, the highest degree of difficulty, and one of the most see the merits of the cuisine.

Featured by the fragrance, tenderness, taste mellow and famous, pay close attention to the modulation of broth and milk soup, broth color clear and fresh, milk soup color white and mellow. Yantai Fushan is the birthplace of Jiaodong cuisine. It is famous for cooking all kinds of seafood with light flavor. Jinan Licheng is the birthplace of Jinan cuisine. It specializes in popping, burning, frying and stir-frying, with heavy flavors.

2. Sichuan Cuisine

is one of the eight major Chinese cuisines, originating in Sichuan and Chongqing, characterized by spicy, hot, fresh and fragrant. The emergence of Sichuan cuisine can be traced back to the Qin and Han dynasties, in the Song Dynasty has formed a school, in the late Ming and early Qing dynasties chili pepper into China for some time, Sichuan cuisine for a major innovation, and gradually developed into the current Sichuan cuisine.

3, Cantonese cuisine

That is, Guangdong cuisine, originating from the Central Plains, after more than 2,000 years of development, to the late Qing Dynasty has gradually matured. It consists of three local flavors: Guangfu Cuisine (Guangzhou Cuisine), Chaozhou Cuisine (also known as Chaoshan Cuisine), and Dongjiang Cuisine (also known as Hakka Cuisine), which have their own distinctive characteristics.

Characterized by fresh and aromatic flavors. The selection of ingredients is fine, clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. It specializes in stir-fry, and requires just the right amount of fire and oil temperature. Also compatible with many Western practices, pay attention to the momentum of the dish, grade.

4, Su cuisine

Jiangsu cuisine. Jiangsu cuisine in culinary academics generally known as the "Su Cuisine", by Nanjing, Xu Hai, Huaiyang and Sunan four flavors of the river, is the second largest court cuisine, today's state banquet is still dominated by Huaiyang cuisine.

Characterized by light flavors. Rigorous use of materials, pay attention to the color, pay attention to the shape, the four seasons are different. Cooking techniques to stew, stewing, simmering known; emphasis on soup, to maintain the original juice, taste and calm. Good use of vegetables. Among them, Huaiyang cuisine, pay attention to the selection of materials and knife work, good at making soup; Southern Jiangsu cuisine taste sweet, pay attention to the production of soy sauce, make good use of lees, yellow wine seasoning.

5, Min Cuisine

Min Cuisine is to the east of Min, Minnan, Minxi, Minbei, Minzhong, Putian local flavors mainly formed cuisine. Fuzhou cuisine as a representative.

Featured in the taste of fresh and fragrant. Especially to "fragrant", "flavor" long, its fresh, and mellow, meat, not greasy style. Three characteristics, one long in red lees seasoning, two long in making soup, three long in the use of sugar and vinegar.

6, Zhejiang

Zhejiang is located in the East China Sea, known as the land of fish and rice, rich in specialties, rich in delicacies and a variety of fish. Zhejiang cuisine is to Hangzhou, Ningbo, Shaoxing and Wenzhou four flavors represented by the local cuisine. Zhejiang Cuisine adopts a wide range of raw materials, focusing on the freshness of the raw materials, reasonable matching, in order to seek complementary flavors, and fully explore the deliciousness and nutrition of common raw materials. Especially in Hangzhou Cuisine, the two major flavor technology systems of Lake Gang and Mountain Gang emphasize the freshness of raw materials, which are now taken and made. There are also many water and mountain plants rich in many nutrients, which are very beneficial to health.

Characterized by a light taste. The dishes are small and delicate, clean and elegant, fresh and tender, crispy and soft and refreshing. It is flavored with lees and yellow wine. Cooking techniques are rich, especially in cooking seafood and river freshness has its own unique features. The taste focuses on freshness, crispness and tenderness, keeping the original color and true flavor of the raw materials. The form of the dishes is exquisite, delicate and elegant. Among them, the taste of the north is sweet, the taste of the west is spicy, and the taste of the southeast is salty.

7, Hui Cuisine

Hui Cai refers to Huizhou cuisine, Hui Cai for short, is one of the eight major Chinese cuisine.

Characterized by fresh and spicy taste. Good at burning, stewing, steaming, and explosion, stir-fry dishes less, heavy oil, heavy color, heavy fire work. Heavy fire work is traditionally, its uniqueness is concentrated in specializing in burning, stewing, smoking, steaming type of kung fu dishes, different dishes using different fire control technology, the formation of crispy, tender, fragrant, fresh unique flavor, which best reflects the characteristics of Huizhou is slippery burning, stewing and raw smoked method.

8, Hunan cuisine

Xiang cuisine is a local flavor dishes with a long history in China. Hunan cuisine is particularly concerned about seasoning, especially hot and sour, salty, fragrant, strong fresh. In the hot summer, the flavor is light and fresh. In winter, when it is cold and wet, the flavor is hot and spicy, strong and fresh.

Characterized by the taste of spicy, mainly, a variety of varieties. Color and lustre on the oil heavy color thick, seek affordable; spicy, fragrant fresh, soft and tender. The ingredients are matched with each other, and the flavors penetrate each other. Hunan cuisine is especially flavored with spices. Comparatively speaking, the simmering skill of Hunan Cuisine is even better, almost reaching the point of pure perfection. Simmering can be divided into red simmering and white simmering in terms of color changes, and there are clear soup simmering, thick soup simmering and milk soup simmering in terms of seasoning. Slowly simmered over low heat, original flavor.