Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the birthplaces of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea.

Representative dishes: sweet and sour fish, pot-roasted elbow, onion mutton, onion sea cucumber, pot-collapsed tofu brain, braised conch, fried oyster yellow and so on.

Second place: Cantonese cuisine in the eight major cuisines.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine is mainly distributed in the Pearl River Delta, with the widest area, complex materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy.

Representative dishes: Long Hudou, crispy suckling pig, sweet and sour tenderloin, stir-fried dishes with fresh milk from Daliang, abalone wings stewed in Chaozhou cauldron, beef tenderloin in oyster sauce, wax gourd cup, Wenchang chicken, etc.

Third place: Sichuan cuisine among the eight major cuisines

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity."

Representative dishes: Fish-flavored shredded pork, Mapo tofu, kung pao chicken, Zhangcha duck, etc.

Fourth place: Hunan cuisine in the eight major cuisines

Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. Its production is fine, its materials are extensive and its varieties are various. It is characterized by rich oil, strong color and strong practicability.

Representative dishes: spicy chicken, spicy steamed chicken, Donganzi chicken, Dongting wild duck, rock sugar xianglian, money fish, etc.

Fifth place: Fujian cuisine in the eight major cuisines

Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste. Its cooking skills have four obvious characteristics. First, it uses careful slicing, cutting and cutting to make raw materials with different textures thoroughly eaten.

Representative dishes: Buddha jumping wall, Tai Chi prawn, Fujian fruit, roast duck, plum blossom, snowflake chicken, etc.

Sixth place: Zhejiang cuisine among the eight major cuisines

Zhejiang cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. People in the capital open restaurants in the south and use northern cooking methods to make the rich raw materials in the south delicious. "Cooking in the south and cooking in the north" has become a major feature of Zhejiang cuisine.

Representative dishes: West Lake vinegar fish, Longjing shrimp, stir-fried bell, braised bamboo shoots, West Lake water shield soup, etc.

Seventh place: Su cuisine in the eight major cuisines.

Jiangsu cuisine is a local flavor dish in Jiangsu. Jiangsu is a place where famous chefs gather. China's first professional chef named after a classic, and the first city named after a chef's surname are all here. A chef cooked wild chicken soup for Emperor Yao, and his land was named Dapeng Country, which is today's Xuzhou. The chef's name is Peng Keng, also known as Peng Zu.

Representative dishes: Grilled Shop, Lion Head, Beggar Chicken, Roasted Saddle Bridge, Sweet and Sour Mandarin Fish, Salted Duck, etc.

Eighth place: Anhui cuisine among the eight major cuisines.

Anhui Anhui cuisine is the main representative of Anhui cuisine, which originated in Shexian county at the foot of Huangshan Mountain, namely ancient Huizhou. Later, Tunxi Town near Xin 'an River became a distribution center for famous teas such as "Qi Hong" and "Tunlu" and local products such as Huimo and She Yan, and the catering industry was developed. The focus of Anhui cuisine gradually shifted to Tunxi, where it was further developed.

Representative dishes: braised civet cats, soft-shelled turtle stewed with ham, pheasant roasted in winter in snowy areas, Fuliji roast chicken, honeycomb tofu, Wuwei smoked duck, etc.