(1) Sichuan food. Chengdu cuisine is authentic, including Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine and Sichuan cuisine. Sichuan cuisine is rich in local flavor, known for its wide flavor, rich flavor and thick flavor, and has the reputation of one dish with one style and all kinds of dishes. Cooking pays special attention to heat, and is good at small frying, stir-frying, dry burning and dry stir-frying Seasoning uses three peppers and fresh ginger, so the taste is spicy and sour.
(2) Shandong cuisine. It is composed of local dishes in Jinan and Jiaodong, and its cooking methods are good at frying, roasting, frying and frying. The dishes are famous for being clear, fresh, crisp and tender.
(3) Cantonese cuisine. It is composed of three local cuisines: Guangzhou, Chaozhou and Dongjiang. It absorbs the essence of cooking techniques from Sichuan, Shandong, Jiangsu and Zhejiang, and is unique in its own way. It has the reputation of "eating in Guangzhou". The taste is fresh, tender, smooth and crisp, and it is good at frying, frying, roasting, stewing, roasting, etc. The seasoning is oyster sauce, shrimp sauce, plum paste, sand tea, red vinegar and fish sauce, which is quite distinctive. The dishes are rich in color, smooth but not greasy. Especially famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals.
(4) Hunan cuisine. It is developed from the local dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area, and its taste is biased towards Yu Xian, spicy and sour. The materials are mostly pigs, cattle, sheep, chickens, ducks, seafood and lake products; The cooking methods are mainly simmering, stewing, waxing, steaming, frying, smoking and stewing.
(5) Zhejiang cuisine. It is developed with the dishes of Hangzhou, Ningbo, Shaoxing and Wenzhou as the representatives. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh. Cooking skills are good at frying, frying, stewing, slipping, steaming and burning.
(6) Fujian cuisine. Originated in Minhou County, Fujian Province, it developed with dishes from Fuzhou, Quanzhou, Xiamen and other places as representatives. It is famous for its beautiful color and fresh taste. Its cooking methods are good at frying, sliding, frying and simmering, especially "bad".
(7) Anhui cuisine. It is composed of local dishes along the Yangtze River, Huaihe River and Huizhou Island. It is characterized by simple selection of materials, emphasis on fire power, heavy oil color, mellow taste and original flavor. Anhui cuisine is famous for cooking Shan Ye seafood. As early as the Southern Song Dynasty, "horseshoe turtle in the sand, oxtail fox in the snow" was a famous dish at that time. Its cooking method is good at burning, stewing and stewing.
(8) Su cuisine. Beginning in the Southern and Northern Dynasties, after the Tang and Song Dynasties, it competed with Zhejiang cuisine and became one of the two pillars of "Southern Food". Jiangsu cuisine is represented by Suzhou, Yangzhou, Nanjing and Zhenjiang. It is characterized by being thick with light taste, fresh, crisp and rotten, the original juice and soup are thick but not greasy, the taste is mild, and the salty taste is sweet. Its cooking skills are good at stewing, stewing, burning, simmering and frying. When cooking, the materials are rigorous, paying attention to color matching and modeling, and the four seasons are different.