Shandong, Sichuan, Guangdong, Fujian, Jiangsu (Huaiyang), Zhejiang, Hunan and Huizhou are the eight major cuisines, and Shandong, Sichuan, Guangdong and Huaiyang are the best four cuisines, which formed earlier. Later, local cuisines such as Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine gradually became famous and formed. (1) Shandong cuisine: Shandong cuisine is a Shandong cuisine, which consists of jinan cuisine, Jiaodong cuisine and Confucian cuisine. Jinan cuisine pays special attention to making soup. There are strict rules on the use and cooking of clear soup and milk soup. These dishes are famous for their freshness, crispness and tenderness. Jiaodong cuisine originated from 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 manifestation of "never getting tired of eating essence, never getting tired of eating essence", and its wide range of materials and rich banquets are comparable to those of imperial meals moved to the palace in the past. Shandong cuisine is very heavily seasoned, pure and mellow, and there are few complex synthetic flavors. It reflects the original flavor of raw materials as much as possible. 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 and become famous feasts. Shandong famous dishes include fried scorpion, Dezhou boneless braised chicken, abalone with original shell, Jiuzhuan large intestine, sweet and sour Yellow River carp and so on. (2) Sichuan cuisine: The flavor includes the characteristics of local dishes such as Chengdu, Chongqing, Leshan and Zigong. The main characteristics are diverse tastes and subtle changes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed pork with rice flour, Mapo tofu, beef hotpot with beef omasum, dry-fried shredded beef, husband and wife's lung slices, light-shadow beef, hand-pulled noodles, glutinous dumplings and dragon wonton. (3) Cantonese cuisine: Cantonese cuisine, developed from the specialties of Guangzhou, Chaozhou and Dongjiang, started late, but had a great influence. Most Chinese restaurants in Hong Kong, Macao and other countries in the world mainly serve Cantonese cuisine. Guangdong cuisine has its own unique flavor, absorbs the advantages of various cuisines and forms a variety of cooking forms. Guangzhou cuisine is clear but not light, fresh but not vulgar, with exquisite materials and diverse varieties. It is also compatible with many western dishes, and pays attention to the momentum and grade of the dishes. Chaozhou belonged to Fujian in ancient times, so Chaozhou cuisine combines the flavor of Fujian and Guangdong, and is good at cooking seafood and sweets, with mellow taste, among which soup dishes are the most distinctive. Dongjiang cuisine, also known as Hakka cuisine, came from the Han nationality in the Central Plains and lived in the mountainous area of Dongjiang. Its dishes have a strong local flavor and are good at frying, frying, roasting and stewing. On the whole, Cantonese cuisine is characterized by wide selection of ingredients, novelty and freshness, light taste, rich taste, clear but not light, tender but not raw, oily but not greasy, with 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, strong in winter and spring, and many dishes have unique flavors. Famous dishes include stewed snake chicken, Long Hudou, roast suckling pig, Dongjiang brine chicken, boiled prawns, roasted goose, beef in oyster sauce, Cantonese moon cakes, shahe powder and boat porridge. (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 first in the southeast" and "the first in the world", and its reputation is spread far and wide at home and abroad. Later, Zhejiang cuisine and Anhui cuisine have their own characteristics and become one of the eight major cuisines. Huaiyang cuisine merged in Jiangsu. At the same time, Jiangsu cuisine belongs to Huaiyang cuisine, which used to be called Su cuisine. In this way, Huaiyang cuisine has become a local flavor dish with Yangzhou and Huai 'an as the center, the Grand Canal as the main body, Zhenjiang in the south, Hongze Lake and Huaihe River in the north and coastal areas in the east. Huaiyang cuisine has strict selection of materials, pays attention to freshness, highlights the main ingredients, is skilled in knife work, is good at stewing, stewing and roasting, attaches importance to mixing soup, pays attention to original flavor, is good at modeling, and is lifelike in melon and fruit carving. 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, diverse in taste, beautifully made, delicious and delicious, with different seasons. Representative dishes include stewed lion's head, stewed silver carp's head, roasted whole pig's head, steamed crucian carp, crystal vegetable hoof, three-piece set of duck, eel, roasted tiger's tail, fried butterfly slices, wax gourd cup, three-diced steamed buns, roasted jade, crab yellow soup packets and thousand-layer oil cakes. In addition to the Huaiyang cuisine mentioned above, Jiangsu cuisine also includes Nanjing cuisine, Suzhou cuisine, Xuzhou cuisine and other local cuisines. Nanjing cuisine is good at stewing, stewing, forking and roasting. Pay special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crisp, tender, crisp, thick and fat. Nanjing cuisine is famous for its elaborate preparation of duck gizzards, and is known as "Jinling duck gizzards are the best in the world". Su cuisine is good at stewing, stewing, stewing, stewing, paying attention to maintaining the original flavor, delicate color, fresh and tender in season, moderate in sweetness and saltiness, crisp and delicious, fresh and delicious. In recent years, it has also cooked "Wuxi Ganlong River South Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine. The flavor of Xuzhou cuisine belongs to Shandong cuisine in history. With the changes of the times, its cuisine has always been between the two major cuisines of Sulu, with moderate fresh and salty, clear but not light, strong but not turbid. No matter what food is taken from, it pays attention to the role of "diet therapy and food supplement". In addition, Xuzhou cuisine mostly uses big crabs and dog meat, especially whole dog seats. Jiangsu's famous dishes are: salted duck gizzard, stewed Su Xin, stewed raw knock, raw fried soft-shelled turtle, clove ribs, stewed chicken, scallop in Jinling, crucian carp in hibiscus, chrysanthemum herring, chrysanthemum leaf jade plate, Jinling salted duck, barbecued duck and barbecued mandarin fish.