Sichuan: Sichuan food. Represented by Chengdu-Chongqing cuisine. There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil). The most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo bean curd, beef tripe hotpot, pork lung slices, Dengying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on. The five famous dishes in Sichuan cuisine are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan-style pork, Dongpo elbow and so on.

Guangdong: Cantonese cuisine consists of three flavors: Guangfu, Hakka and Chaoshan.

Sue: Su cuisine. Also known as Huaiyang cuisine. It consists of four flavors: Xu Hai, Huaiyang, Nanjing and South Jiangsu. Xu Hai's specialties include Farewell My Concubine, Pei Gong dog meat, Pengcheng fish balls and diguo chicken.

Fujian cuisine: a cuisine with local flavor mainly in eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by the flavors of eastern Fujian and southern Fujian.

Zhejiang: Zhejiang cuisine, represented by hangzhou dishes.

Xiang: Hunan cuisine represented by Changsha cuisine.

Hui: Anhui cuisine is different from Anhui cuisine. Anhui cuisine is mainly popular in Huizhou and western Zhejiang. It is closer to Sunan cuisine and Zhejiang cuisine in Jiangsu cuisine.

Lu: Shandong cuisine consists of three flavors: Qilu, Chili and Kung Fu. Qilu cuisine is famous for its fragrance, tenderness and pure taste. Sweet and sour carp, kung pao chicken (Shandong), Jiuzhuan large intestine, crispy soup, Pu Cai in milk soup, Nanchang, Yuji braised chicken and Jinan roast duck are all famous dishes in Jinan. Pepper dishes originated from Fushan, Yantai and Qingdao, and are good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Ten representative dishes in Qingdao: minced sea cucumber, crispy chicken, home-cooked fish fillets, stewed chicken with Laoshan mushroom, abalone with original shell, hot and sour fish balls, fried oyster shell, fried conch, stewed cabbage with prawns, and stewed tofu with yellow croaker. Representatives of Confucian cuisine include: Yipin Shoutao, Emerald Shrimp Ring, Dried Bamboo Shoots, Fried Chicken Rice, Bird's Nest, Baked Brand, Chrysanthemum Shrimp Bag, Yipin Tofu, Shouzi Duck Soup, and Sliced Golden Jujube.