Cantonese Cuisine: Eggplant with Fish, Radish Kimchi, Blossom of Fortune, Scrambled Eggs in Whampoa, Vegetables in Dinghu, Cabbage in Smoking Pipe, Pan-fried Stuffed Green and Red Peppers, Pan-fried Hibiscus Eggs, Tofu with Four Delicacies, Eggplant with Fish in Casserole, Eggs with Shrimp, Corn Soup with Long Bones, Pineapple with Pork, Shrimp Dumplings in Cantonese Style, Chicken with Chopped Chicken in White Sauce, Roasted Filled Duck in Cantonese Style, Steamed Pork Pie with Salted Eggs, Chicken in Guangzhou Style, Perch in Kylin Style, Chicken in Salt of Dongjiang, Steamed Pork Ribs in Black Bean Sauce, Duck with Preserved Vegetables, Fish Head and Bean Curd Soup Crispy Chicken, White Scalding Shrimp, Hidden Treasures in Snow, Five Fortunes, Shark's Fin with Osmanthus, Braised Big Abalone Shark's Fin, Abalone Four Treasures Soup, Fish Nuggets in Fruit Juice, Stuffed Bean Curd in Dongjiang River (this one will be found inside the restaurant's questions), Chicken with Hundred Flowers in Jiangnan, Steamed Grouper, Sweet and Sour Goulash, Stir-fried Chicken with Onions and Peppers and Teochew Big Fish Balls.

Lu cuisine: vinegared shredded potatoes, earth's bounty, sesame sauce, eggplant with garlic, sliced wood rhinoceros melon, grilled chestnut cabbage, grilled cabbage rolls, fried turnip meatballs, pot collapsed bean curd box, pan-fried stuffed eggplant, four happiness meatballs, Chaotian wok, Beijing package of tenderloin, deep-fried spring rolls, Texas Grilled Chicken, duck with four happiness, shrimp ball with tomato, south fried meatballs, dan dan chicken, sweet and sour carps, yolk and yellowtail fish fillets, tofu box, garlic roasted small yellowtail, simmered prawns, salt and pepper Chinese shrimp, sea cucumber family, Lupai crab, fried hibiscus crab, sea cucumber and bean flower, jade vegetable steak and shark's fin.

Xiang cuisine: lotus root in red oil, dry pot torn vegetables, chestnuts, roasted cabbage, chopped pepper scrambled eggs, deep-fried stinky tofu, Hunan steamed pork, Hunan stir-fried pork, chopped pepper fish head, dry pot torn chicken, preserved meat, fried pork, stir-fried pork, stir-fried pork, stir-fried pork, stir-fried meat, stir-fried pork, Dong'anzi chicken, Mao's barbecued pork, Xiangxi bandit chicken, ZuoZhongTang chicken, Xiangxi sour pork, hibiscus crucian carp, flavored shrimp, soybean meat, chili fish, steamed pomfret in black bean, nine steamed pomfret in black bean, nine steamed pomfret in black bean, nine steamed pomfret in soybean, nine steamed pomfret in soybean, nine steamed pomfret in soybean, nine steamed pomfret in black bean. Steamed pomfret in black bean sauce, nine-flavored toffee chicken, spicy scallop, steamed bamboo fish, pan-fried crab with shell, stir-fried river shrimp, spicy crayfish, shark's fin in zuam, and button meat with black bean sauce in walking oil.

Northeastern cuisine: hot and sour radish, Northeast pickled cabbage, cucumber, Northeast pulled pork, the ground three fresh, pork stewed vermicelli, pickled cabbage and white meat, chicken stewed mushrooms, cucumber lamb, Northeast stew, shredded pork pulled pork, Changchun sauce meat, meat in pots and pans, Northeast pimple soup, change the knife meat, catfish stewed tofu, steaming white fish, soy sauce, catfish stewed eggplants, pickled vegetable stewed pork ribs, white chicken, five spice sauce donkey meat, Kung Pao rabbit meat diced. Whole fish with pine nuts, three fresh crab, stuffed sea cucumber, delicious ginseng soup, fresh shells and abalone, shark's fin in casserole, grilled shark's fin with three threads of shark's fin, pork in Changchun sauce

Sichuan cuisine: hot and sour shredded potatoes, Szechuan kimchi, dried radish, hot and spicy cabbage, green pepper with tiger's skin, fish-scented eggplants, mapo tofu, poly poly-sanchuan, cabbage in boiling water, eggplant with minced meat, boiled pork, Kung Pao chicken, chicken, back to the pot of meat, pickled cabbage and fish, pickled pepper, beef, spicy chicken, chili chicken, Mao Blood Won, and other dishes. Spicy Chicken, Hairy Blood Wanton, Boiled Fish, Dongpo Elbow, Spicy Prawns with Onion, White Pork with Garlic Paste, Duck in Camphor Tea, Boiled Beef Frogs, Cold Pot Fish, Chongqing Roasted Fish, Beef with Lampshades, Green Crab with Hibiscus, Hot & Spicy Hot Pot, Spicy Crab.

Jiangsu and Zhejiang cuisine: sesame oil radish, creamy cabbage, Yangzhou fried rice, five-spice lotus leaf egg, Jiaxing egg yolk dumplings, West Lake vinegar fish, Xishi tofu, Dongpo eggplant, chestnut cassoulet, chicken, West Lake beef soup, braised lion's head, sweet and sour squirrelfish, Jinling croquettes, East Slope meat, phoenix-tailed shrimp, Hangzhou duck, Wuxi pork ribs, Hibiscus pork, mirror box tofu, stir-fried crab, Shaoxing-style shrimp balls, Yu Tai lobster, Pancheng Fish Balls, Steamed Pork with Lotus Leaf, Orange Stuffed with Crab, Steamed Hairy Crab, Sanshui Sea Cucumber, Farewell My Concubine, Shark's Fin with Crabmeat.

Northwest Cuisine; Big Plate Chicken, Shanxi Over-fried Pork, Shaanxi Cold Skin, Three Fresh Fish Noodles, Steamed Chicken, Gold Edge Cabbage