Chinese cuisine is divided into eight major cuisines, namely: Sichuan, Lu, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan, Hui.

Lu Cuisine: Shandong cuisine, composed of three flavors: Qilu, Jiao Liao and Kongfu. It is the largest cuisine in the palace. Kongfu flavor as the leader. Shandong cuisine has an important influence on the emergence of other cuisines, so Lu Cuisine is the first of the eight cuisines.

(1) Qilu flavor, Qilu flavor represented by Jinan cuisine, prevalent in northern Shandong, Tianjin, Hebei.

Qilu cuisine is known for its fragrance, tenderness and pure flavor, and it is not heavy with one dish and one flavor. The use of broth, milk broth and simmering are strictly regulated, and the dishes are known for their freshness and tenderness. The use of soup is a major feature of Jinan cuisine. Sugar and vinegar carp, diced chicken (Lu system), nine-turned large intestine, soup burst double crisp, milk soup Pu vegetable, southern intestines, Yuji steak chicken, Jinan roast duck and so on are all household names in Jinan famous dishes. Jinan's famous snacks include: pot stickers, soup dumplings, pancakes, sugar pancakes, Luo Han cakes, money cakes, steamed honey dumplings, and dumplings. Dezhou cuisine is also an important part of the Qilu flavor, the representative dishes are Dezhou off the bone steak chicken.

(2) Jiao Liao flavor, also known as Jiao Dong flavor, represented by Qingdao cuisine. Popular in Jiaodong, Liaodong and other places.

Jiao Liao cuisine originated in Fushan, Yantai, Qingdao, to cooking seafood is famous, the taste is mainly tender, light, and exquisite color. Qingdao's top ten representative dishes: minced meat sea cucumber, crispy chicken, homemade roasted toothpick fish, Laoshan mushroom stewed chicken, abalone in its original shell, sour and spicy fish balls, fried oyster shells, oil-exploded conch, prawns roasted cabbage, yellow fish stewed tofu. Qingdao Top Ten Specialty Snacks: Grilled Squid, Soy Sauce Pork Trotters, Sanshin Potstickers, Cabbage Pork Buns, Spicy Fried Clam Pulls, Seafood Marinated Noodles, Pork Ribs with Rice, Spanish Mackerel Dumplings, Sea Vegetable Cold Noodles, and Chaos in Chicken Soup.

(3) Kongfu flavor, represented by Qufu cuisine. Popular in the southwest of Shandong and Henan region, and Jiangsu cuisine Xuzhou flavor is closer.

Confucian cuisine has ? food is not too fine, chopping food is not too fine? The characteristics of the material of the wide range of feasts and feasts can be compared with the past Imperial Palace Imperial meals. And Jiangsu cuisine in the Huaiyang flavor and known as the "national cuisine". Representatives of Confucian cuisine are: a product of longevity peach, emerald shrimp ring, seaweed pearl bamboo shoots, fried chicken fan, bird's nest four big pieces, roasted brand, chrysanthemum shrimp buns, a product of bean curd, longevity of duck soup, plucked golden jujubes.

Sichuan cuisine: Sichuan cuisine. Chengdu cuisine as a representative. Sichuan cuisine around the flavor is relatively uniform. Mainly popular in the southwest and Hubei region, in most parts of China have Sichuan cuisine restaurant. Sichuan cuisine is China's most distinctive cuisine, but also the largest folk cuisine.

Sichuan cuisine flavor including Chongqing, Chengdu and Leshan, Neijiang, Zigong and other local cuisine characteristics. The main feature lies in the variety of flavors. Chili, pepper, peppercorns, bean paste and other major condiments, different ratios, out of the spicy, hot and sour, pepper, sesame sauce, garlic, mustard, red oil, sweet and sour, fish, strange flavor and other flavors, all thick and mellow, with a ? One dish, one style. The flavor of each dish has its own style, and the flavor of each dish has its own style. Hundreds of Dishes with Hundreds of Flavors Special flavor, all kinds of dishes are popular. Sichuan cuisine in the cooking method, there are fried, pan-fried, dry burning, deep-fried, smoked, bubbling, stewed, stewed, braised, paste, burst, and so on thirty-eight kinds of more.

Special attention is paid to color, aroma, taste, shape, both north and south of the long, to taste more, wide, thick known. Historically, there are "seven flavors" (sweet, sour, spicy, spicy, bitter, fragrant, salty), eight Zi (dry burning, sour, spicy, fish, dry stir-frying, strange flavor, pepper, red oil) said. Sichuan cuisine therefore has a wide range of materials, seasoning variety, dishes adaptable three characteristics. It consists of five categories, namely, banquet dishes, popular casual dishes, home-style dishes, three-steamed and nine-button dishes, and savory snacks, which form a complete flavor system. In the international enjoyment? Food in China, flavor in Sichuan? The reputation.

The most famous dishes are: dry-roasted rock carp, dry-roasted cinnamon fish, shredded pork with fish flavor, strange chicken, Kung Pao Chicken, steamed beef, ma po tofu, maw maw hot pot, dry-incited beef, husband and wife sliced lungs, lampshades of beef, dan dan mian, lai dumplings, Long Dangdan, and so on. The five most famous dishes in Sichuan cuisine are: shredded pork with fish, Kung Pao chicken, sliced husband and wife's lungs, ma po tofu, and meat in a hot pot.

Su cuisine: Jiangsu cuisine. By the Xu Hai, Huai Yang, Nanjing and Sunan four flavors, is the second largest court cuisine. Today, the state banquet is still dominated by Su cuisine.

Jiangsu cuisine from the original Jiangsu and Zhejiang cuisine. The original Jiangsu and Zhejiang cuisine can be divided into Huaiyang flavor, Nanjing flavor, Sunan flavor, Zhejiang flavor and Huizhou flavor. Later, Zhejiang cuisine, Huizhou cuisine with its distinctive features for one of the eight cuisines. The original Shandong cuisine of Xu Hai flavor and the original Jiangsu and Zhejiang cuisines of Huaiyang, Nanjing and Sunan flavors to form the Su cuisine. The Huaiyang and Sunan flavors are representative

(1) Xu Hai flavor: Xuzhou cuisine is representative. Popular in Xu Hai and Henan region, and Shandong cuisine Kongfu flavor is closer. Once belonged to the Lu cuisine flavor.

Xu Hai dishes fresh and salty moderation, the habit of five Xin, five flavors and respect, clear but not light, thick but not turbid. Its dishes no matter what the material in what, are paying attention to? Therapeutic, dietary supplement? role. In addition, Xuzhou dishes with large crabs and dog meat, especially the whole dog is very famous. Xu Hai flavor dishes are represented by: Farewell to the King, Pei Gong dog meat, Pengcheng fish balls and so on.

(2) Huaiyang flavor: Yangzhou, Huai'an as a representative, mainly popular in the Grand Canal-based, south to Zhenjiang, north to Hongze Lake, Huaihe River area, east to the coastal areas. And Shandong cuisine of the Kongfu flavor and known as ? National Cuisine?

Huaiyang Cuisine is rigorous in the selection of materials, freshness, the main material is prominent, knife work is fine, good at stewing, stewing, burning, baking, emphasis on soup, pay attention to the original flavor, and is good at modeling, melons and fruits sculpture is lifelike. The taste of salty and light, both north and south, and can be cooked? The whole eel mat can be cooked. Huaiyang fine point, beautiful shape, a variety of flavors, exquisite production, fresh and tasty, the four seasons are different. Famous dishes are stewed crabmeat lion's head, big boiled dried silk, three sets of duck, crystal meat and so on.

(3) Jinling flavor: represented by Nanjing cuisine, mainly popular in Nanjing and Anhui region.

Jinling cuisine cooking is good at stewing, stewing, fork, baking. Special attention is paid to the seven nourishing seven flavors: sour, sweet, bitter, spicy, salty, fragrant, smelly; fresh, rotten, crispy, tender, crispy, thick, fat. Nanjing cuisine is famous for its duck dishes, known as ? Jinling Duck Food is the best in the world. The reputation of Jinling Duck Food. Jinling cuisine is represented by salt water duck, duck soup, duck intestines, duck liver, duck blood, bean curd fruit (called bean puffs in the north) and cilantro (called yuan years old in Nanjing).

Nanjing snacks are one of the four major snacks in China.

(4) Southern Jiangsu flavor: Suzhou cuisine as a representative, mainly popular in Suzhou, Wuxi and Shanghai. And Zhejiang cuisine, Anhui cuisine in the South Anhui, along the river flavor is similar. Some experts believe that the southern Jiangsu flavor should belong to the Zhejiang cuisine. The biggest difference between the southern Jiangsu flavor and Zhejiang cuisine is that the southern Jiangsu flavor is sweet. Shanghai cuisine in the southern Jiangsu flavor by the influence of Zhejiang is relatively large, and now there is a trend to become a new cuisine Shanghai cuisine.

Southern Jiangsu flavor is good at stewing, simmering, simmering, warming, focusing on maintaining the original flavor, color fine, seasonal freshness, sweet and salty moderate, crispy delicious, fresh and rich. In recent years and cooking? Wuxi Qianlong Jiangnan Banquet? Wuxi Qianlong Jiangnan Banquet Wuxi Xi Shi Banquet? Wuxi Qianlong Jiangnan Banquet, Wuxi Xi Shi Banquet and Suzhou Cuisine Banquet. Suzhou Cuisine Banquet? and Taihu Lake Boat Cuisine. Suzhou has a reputation for being one of the best restaurants in the world. The first restaurant in the world? Suzhou is known as the best restaurant in the world. Famous dishes in Southern Suzhou include stewed chicken with mushrooms, sweet and sour pork, Mandarin fish with squirrels, bar lung soup, shrimp with conch, eel paste in oil, round vegetables in white sauce, chicken with watermelon, vegetable heart in chicken oil, pork ribs in sweet and sour sauce, silver fish in Taihu Lake, and hairy crabs in Yangcheng Lake. Songhelou and Deyuelou are the representative famous food buildings in Suzhou.

Suzhou snacks are one of the four major snacks in China, and are the most varied snacks, mainly including dried bean curd with marinade, pine nut candies, rose gourd seeds, shrimp soy sauce, jujube mud sesame cake, lard rice cake, steamed buns in a small cage, Suzhou soup dumplings, Tibetan lamb, and Ao Zao noodles.

Some people use a ballad to summarize the Suzhou snacks: Gusu snacks Hall of Fame, taste sweet and soft and sticky. Fried buns with crab shells, tiger's feet and claws, and sticks. Layered cakes, egg stone clothes, cakes, doughnuts, tofu paddle. Scallion oil rolls and scallion oil cakes, economical and affordable are appreciated. Mushroom and vegetable buns, bean paste buns, small steamed buns with meat. Sixty-floor to buy tight leavening, oil blanch, beware of biting. Tea eggs, warmed up cooked lotus root, the size of the wontons and soup dumplings. High-footed buns with gingerbread, price tin cheap belly full.

Sesame seed paste, sugar taro, oil blanch scattered sugar dumplings. Chicken, duck, blood and tofu in soup, spring rolls and siu mai with eight treasures in rice. Sticky rice with sandwiches and a variety of toppings to choose from. Potstickers and dumplings, Lotus root cake with osmanthus flowers and colorful begonias. Sticky millet with dried tofu and radish pancakes. Honey cake, square cake, sticky rice cake, lard rice cake and sugar rice cake. Common millet millet balls in soup, double-stuffed glutinous rice balls with pumpkin. Sugar dumplings in a garden of sweet wine, and plum blossom cakes in a ding sheng gao (定胜糕). Sugar congee is sold in the garden, and the little girls eat it to keep them from running away. Red bean dumplings are nutritious, meat dumplings are savory and tasty. Chicken head rice and lotus seed soup, fried chestnuts with sugar and osmanthus fragrance. Date paste cake is a specialty, and dried bean curd in marinade is famous.

Cantonese cuisine: that is, Cantonese cuisine dishes, by the Canton, Hakka, Chaoshan three flavors, in most parts of China have Cantonese restaurants. It has a great influence at home and overseas. Not only in Hong Kong and Macau, but also in the world's Chinese restaurants, most of them are based on Cantonese cuisine. Cantonese cuisine is the second most popular cuisine in China, second only to Sichuan cuisine. It is the representative cuisine of China in foreign countries. Cantonese cuisine is represented by the Guangfu flavor.

(1) Guangfu flavor: represented by Guangzhou cuisine, set Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavor characteristics, mainly popular in central and western Guangdong, Hong Kong, Macao, eastern Guangxi.

Guangzhou cuisine focuses on quality and flavor, with a relatively light taste, striving for freshness and beauty in lightness. And with the seasonal changes and changes, summer and autumn favor light, winter and spring favor rich. Taste is clear, fresh, tender, crisp, smooth, fragrant; seasoning throughout the sour, sweet, bitter, spicy, salty; this is the so-called five nourishing six flavors. There are Food in Guangzhou? reputation. The representative varieties are: dragon and tiger, white scorched shrimp, roast suckling pig, taro buckle meat, Whampoa scrambled eggs, stewed worms, dog meat in pot, colorful fried snake wire, etc..

(2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in Guangdong, Jiangxi and Fujian Hakka region. And Fujian cuisine in the western Fujian flavor is closer.

Hakka cuisine is heavy with oil, salty flavor, simple sauce, but the main ingredients are prominent. Like to use three birds, animal meat, rarely with vegetables, river seafood seafood is not much. Representative varieties are: Dongjiang salt-baked chicken, Dongjiang stuffed beans pay, crisp beef meatballs, etc., showing a strong ancient style of food in Central China.

(3) Chaoshan flavor: represented by the Chaozhou cuisine, mainly popular in the Chaoshan region, and Fujian cuisine in the southern Fujian flavor is closer.

Chaoshan cuisine is famous for cooking seafood, with elaborate knife skills and flavors that emphasize aroma, richness, freshness and sweetness. Like to use fish sauce, sacha sauce, plum lamb sauce, ginger wine and other condiments, more sweet dishes, more than a hundred styles, are coarse material fine, sweet and savory. Another feature of Chaozhou cuisine is like to swing twelve sections, the order of dishes and like the head, tail beet, the second half of the table on the salty snacks. Before the Qin Dynasty, Chaozhou belonged to Min, its language and customs close to Minnan and Guangzhou are different, because of the different origins, so the characteristics of the dishes are also different. The representative varieties are: roast goose goose, bean sauce chicken, the protection of the country dishes, assorted Ushi ginseng, fried crab with onion and ginger, dry fried shrimp dates, etc., are the characteristics of the famous Chaozhou dishes, Han spread Lingnan region and at home and abroad.

Min Cuisine: Min Cuisine is to Min Dong, Minnan, Minxi, Minbei, Minzhong, Putian local flavors mainly formed by the formation of the cuisine. Min Dong and Minnan flavor on behalf of

(1) Min Dong flavor: Fuzhou cuisine as a representative, mainly popular in the eastern region of Fujian.

The eastern Fujian cuisine is known as "Fuzhou cuisine fragrant all over the world, food culture passed down through the ages". Selection of fine materials, rigorous knife work; pay attention to the fire, pay attention to the soup; like to use condiments, flavors, showing four distinctive features: one for the knife work is ingenious, interesting in taste, known as cut silk such as hair, thin slice such as the reputation of the paper, the more famous dishes, such as fried conch slice. Secondly, there are many soup dishes, endless changes, known as "a soup of ten changes", the most famous such as Buddha jumped over the wall. Third, the flavor is peculiar, not a party.

Eastern Fujian cuisine flavoring, favoring sweet, sour, light, like sugar and vinegar, such as the more famous lychee meat, drunken ribs and other dishes, are sweet and sour. This dietary habits and cooking raw materials are mostly taken from the mountain treasures and seafood related. Good use of sugar, sweet to fishy and greasy; clever use of vinegar, sweet and sour, delicious; taste light, it can maintain the original flavor, and to sweet but not greasy, sour but not harsh, light but not thin and enjoy a reputation. Five representative dishes: Buddha jumps over the wall, blanch sea mussels in chicken soup, light lees of sliced snails, lychee meat, drunken bad chicken. Five bowls on behalf of: Taiji taro paste, pot side paste, meatballs, fishballs, flat meat swallow.

(2) southern Fujian flavor: Xiamen cuisine as a representative, mainly popular in southern Fujian, Taiwan, and Guangdong cuisine in the Chaoshan flavor closer.

Southern Fujian cuisine is characterized by freshness, freshness and lightness, and the condiments are long in the use of chili sauce, salsa sauce, mustard sauce and other seasonings. Minnan cuisine is represented by seafood, medicinal cuisine and Nanputuo vegetarian dishes. The most important feature of Minnan medicinal cuisine is to make medicinal cuisine with seafood, use local special natural conditions, according to seasonal changes in the cooking of the food, aroma, flavor and shape of the full complementary delicacies.

Nanputuo vegetarian dishes from the thousand-year-old temple? Nanputuo Temple, it is a typical traditional temple vegetarian food, with rice noodles, soy products, vegetables, mushrooms, fungus, etc. as the main ingredients, known for more than 40 kinds of dishes, each dish is either color to take the name, such as? Colorful Flowers to Welcome Guests? Each dish is either named after its color, such as "Colorful Flowers Welcome Guest", or the main ingredient, such as "Double Mushroom Battle". Double Mushroom Battle? or by its shape, such as "Half Moon Sinking into the River". The half-moon is sinking into the river," he said.

Southern Fujian cuisine also includes local flavorful snacks, whether it's seafood such as oyster omelette, fish ball, scallion snail, blood clam in soup, or meat such as roasted pork brown, crispy pigeon, beef brisket, deep-fried five spice, etc., or snacks such as greasy onion fruits, chive box, pancake, noodle paste, etc., all of which are so mouth-watering that you want to eat a lot of them.

(3) Western Fujian flavor: also known as Changting flavor. Represented by Longyan cuisine, mainly popular in western Fujian. And Guangdong cuisine Hakka flavor is closer.

Western Fujian is located at the junction of Guangdong, Fujian and Gan provinces, with Hakka cuisine as the main body, mostly with the mountainous areas unique to the strange taste of exotic products as raw materials, with a thick mountainous countryside, more soup, light, nourishing characteristics.

The representative dishes are potato and taro, such as soft and delicious taro dumplings, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cake, stuffed taro, steamed full round, fried full round, etc.; wild vegetables are: white head of weng molasses, ramie leaf molasses, bitter Zhai soup, fried amaranth, duck's paw, chicken claw grass, fried marjoram grass, toon buds, wild amaranth, fried wood kumquats, etc.; melons and beans are: winter melon casserole, stuffed bitter gourd, crispy cucumber, pumpkin soup, pumpkin molasses, dog's milk soup, pumpkin soup, dog's milk soup, bitter melon, bitter melon, bitter gourd, pumpkin soup, pumpkin soup, dog's milk soup, pumpkin soup, dog's milk soup, dog's milk soup. soup, pumpkin molasses, dog's paw beans, rooibos beans, stir-fried bitter melon, stuffed green peppers, etc.; and in the rice category, red rice, sorghum corn, wheat molasses, and fist corn molasses.

(4) Northern Fujian flavor: represented by Nanping cuisine, mainly popular in northern Fujian.

Northern Fujian is rich in specialties, has a long history and developed culture, and is a place where food is abundant. Rich mountain and forest resources, coupled with the humid subtropical climate, provide sufficient conditions for the abundance of a variety of mountain treasures in northern Fujian. Shiitake mushrooms, red mushrooms, bamboo shoots, Jianlian, Job's tears and other local specialties, as well as wild rabbits, wild goats, muntjac, snakes and other wild game are the top ingredients of the cuisine. The main representative dishes are Bagua Banquet, Wengong Cuisine, Mantle Pavilion Banquet, Snake Banquet, Tea Banquet, Rabbit Shabu Shabu, Smoked Goose, Dried Carp, Longfeng Soup, Food Scratch Patties, Bamboo Shoots Stir-Fried with Bottom, Chrysanthemum Fish, Double-Cash Egg Roo, Chicken in Eggplant Sauce, Jian Ou Plate Duck, Xiayang Gui Flower Cake, and so on.

(5) Minzhong flavor: Sanming, Shaxian dishes as a representative, mainly popular in central Fujian.

Central Fujian cuisine is known for its unique flavor, fine workmanship, variety and affordability, snacks mostly. One of the most famous is Shaxian snacks. Sha Xian snacks *** there are 162 varieties, year-round listing of more than 47 kinds, the formation of wonton series, tofu series, siu mai series, taro series, cattle series, rice noodle series, which represents the siu mai, wontons, xia mao taro dumplings, loach vermicelli, fish balls, true heart tofu pills, rice jelly skin and rice jelly cake.

(6) Putian flavor: represented by Putian cuisine, mainly popular in the Putian region.

Putian cuisine is characterized by its rustic atmosphere, and the main representatives are five-flower meat slip, fried Si powder, white cut lamb, stewed tofu, and stewed pig's feet with huili grass.

Zhejiang cuisine: that is, Zhejiang cuisine, represented by Hangzhou cuisine. Zhejiang cuisine around the flavor is relatively uniform. Mainly popular with the Zhejiang region. And Jiangsu cuisine in the southern Jiangsu flavor, Anhui cuisine in the southern Anhui, along the river flavor is closer.

Zhejiang cuisine has a long history, its flavor includes Hangzhou, Ningbo and Shaoxing three local cuisine characteristics. Hangzhou cuisine attaches importance to raw materials, fresh, live, tender, fish, shrimp, seasonal vegetables, pay attention to knife work, taste fresh, highlighting the flavor. Ningbo cuisine salty and fresh in one, to cooking seafood, pay attention to tender, soft and smooth, heavy original flavor, emphasizing the taste.

Shaoxing cuisine is good at cooking river poultry, the dishes emphasize the entrance of the fragrant and sticky, soup and heavy flavor, rich in rural flavor. Zhejiang cuisine has a bright color, beautiful taste, smooth and tender, crisp and refreshing, small and delicate dishes, the characteristics of the handsome and beautiful. 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 ringing bells, grabbing crabs, new wind eel replica watches, salted vegetables, yellowtail soup, ice sugar turtle, oysters running eggs, honey filling lotus root, Jiaxing dumplings, Ningbo soup dumplings, Huzhou thousand sheets of buns and so on.

Hunan cuisine: Hunan cuisine, represented by Changsha cuisine. Hunan cuisine has a uniform flavor throughout the country. It is mainly popular in Hunan. There are Hunan cuisine restaurants in most parts of China. It is the third largest folk cuisine.

Hunan Cuisine includes the characteristics of dishes from the Xiangjiang River Basin, the Dongting Lake area and the western Hunan mountainous area. The 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, affordable, focusing on fresh aroma, sour and spicy, soft and tender, especially known for simmered and waxed vegetables.

The cuisine of Dongting Lake area is famous for cooking river food and poultry and livestock, which is characterized by large amount of oil, salty, spicy, fragrant and soft, and is famous for stewed and roasted dishes. Xiangxi cuisine is good at making mountain delicacies and wild game, smoked bacon and all kinds of cured meat, wind chicken, the taste focus on salty, sour and spicy, there is a strong flavor of the mountain townships. Hunan cuisine is characterized by spicy, two is wax. Famous dishes include: Dong'an sub-chicken, preserved meat with 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 eggs with heart.

Changsha snacks is one of China's four major snacks, the main varieties of glutinous rice dumplings, hemp nut milk sugar, Liuyang fennel cake, Liuyang black beans, Xiangbin spring rolls, etc.

Huizhou Cuisine: Anhui cuisine. Including southern Anhui, along the river, along the Huai three flavors. The south Anhui flavor is the representative.

(1) South Anhui flavor: represented by Huizhou cuisine. Mainly popular in Huangshan, Shexian (ancient Huizhou), Tunxi and other places and western Zhejiang. And along the river flavor, Jiangsu cuisine in the southern Jiangsu cuisine, Zhejiang cuisine is closer.

South Anhui flavor is mainly characterized by: good at burning, stewing, pay attention to the fire, and used to ham flavor, rock sugar is fresh, good at keeping the original flavor. Many dishes are stewed with charcoal fire, single fire leaning, the original pot on the table, not only reflects the Huizhou simple and elegant style, and the aroma, tantalizing appetite. Its representative dishes are: "stewed horseshoes", "Huangshan pigeon stew", "pickled fresh Mandarin fish", "braised fruit civet", "Huizhou hairy tofu", "Huizhou peach fat burnt meat" and so on.

(2) Along the river flavor, to Wuhu, Anqing area as a representative. Mainly popular along the river later also spread to the Hefei area.

Yanjiang flavor to cook river food, poultry, pay attention to knife work, pay attention to the shape and color, good at sugar seasoning, good at braising, steaming and smoking techniques, its dishes have tender, fresh and mellow, fresh, fragrant features. Representative dishes are? Fried chicken with fragrance? The representative dishes are Smoked Chicken and "Eight Big Hammers". "Eight big hammers". Sautéed Yellowtail with Soya Sauce. Smoked anchovies in Maofeng? "Fish in the fire"? "Fire-roasted Fish"? and "Crab Roasted Shrimp". Crab Roe and Shrimp Bowl etc. Cauliflower turtle chrysanthemum crab, after the swordfish anchovies, spring bamboo shoots, broad beans, lotus root, August osmanthus goose and duck fat?

(3) along the Huai flavor, to Bengbu, Su County, Fuyang and other places as a representative, mainly popular in north-central Anhui.