1. Sichuan cuisine is a cuisine with a long history. Its birthplace is ancient Pakistan and Shu. There are many records of Sichuan cuisine in ancient books and poems of literati and poets in various dynasties. Sichuan cuisine includes Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main feature is the variety of flavors. Pepper, pepper, pepper, bean paste and so on are the main condiments. With different proportions, various flavors such as spicy, hot and sour, pepper hemp, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor and strange taste are produced, all of which are thick and mellow, with the special flavor of "one dish in a row" and "all kinds of dishes are delicious". In terms of cooking methods, there are 38 kinds of Sichuan cuisine, such as frying, frying, frying, roasting, stewing, steaming, mixing, stewing, pasting, dry-burning, frying, soaking and stewing, with subtle changes. Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system is composed of five categories: banquet dishes, popular casual dishes, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, 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 flour, Mapo tofu, beef chafing dish with beef tripe, husband and wife's lung slices, Dengying beef, noodles with handles, Lai Tangyuan, dragon wonton soup and so on. 2. The flavor of Anhui cuisine includes the characteristics of dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine includes Huangshan Mountain, Gexian County (Guweizhou), Tunxi and other places. It pays attention to fire power, is good at cooking game, is heavy in quantity and oil, simple and affordable, and maintains its original flavor. Many dishes are stewed, burned and steamed with charcoal. The soup is clear and mellow, and the original pot is full of fragrance. Although there are not many aquatic products in southern Anhui, the cooked and salted "osmanthus fish" is well known. The dishes along the Yangtze River are represented by Wuhu and Anqing, and later spread to Hefei. They are good at cooking fresh river and livestock, paying attention to knife work and color and shape. Make good use of sugar to flavor, especially smoked dishes. The dishes along the Huaihe River are represented by Bengbu, Suxian and Fuyang. The dishes are salty and spicy, the soup is thick and heavy, and coriander is also used to color matching and seasoning. The famous flavor dishes of Anhui cuisine are: Wuwei smoked duck, Mao Feng smoked fine fish, Fuliji roast chicken, Fang La fish, Shierbing chicken, cloud meat, mung bean pancakes, butterfly noodles and so on. 3. Shandong cuisine is Shandong cuisine, which consists of Jinan, Jiaodong and Confucius cuisine. Jinan cuisine pays special attention to soup making. There are strict regulations on the use and cooking of clear soup and milk soup. The dishes are famous for their freshness, crispness and tenderness. Jiaodong cuisine originated in Fushan, Yantai and Qingdao, and is good at cooking seafood. Its taste is mainly fresh and tender, with emphasis on lightness and color. Confucian cuisine is a concrete embodiment of "never tired of eating fine food, never tired of eating fine food", and its fine and extensive materials and rich banquets are comparable to those of the imperial court in the past. 4. Fujian cuisine Fujian cuisine is a cuisine mainly formed by local flavor dishes in Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is fresh, refreshing, sweet and sour, especially paying attention to soup mixing. Another feature is that it is good at using brown sugar as ingredients, which has the functions of preventing deterioration, removing fishy smell, enhancing fragrance, improving taste and color matching. Minnan cuisine, represented by Xiamen, also has the characteristics of fresh and refreshing, pays attention to seasonings, and is good at using spices such as Chili sauce, mustard sauce and so on. West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body, and many exotic products unique to mountainous areas as raw materials, which have a strong mountain flavor. Fujian cuisine is characterized by deep-frying, distillation, simmering, stir-frying, freezing and steaming. Especially, it is good at cooking seafood, with exquisite knives and interesting tastes. Most of the soup dishes are fresh, fragrant, rotten, light and slightly sweet and sour. Fujian snacks and snacks have another merit. They are made from all kinds of seafood in coastal shoals and are flavored with special flavors. They are delicious. The famous flavor dishes of Fujian cuisine are: Buddha leaping wall, chicken soup with mussels, light-fermented fragrant snail slices, stewed duck in Shanai, seven-star fish nine, drunk chicken with bad sauce, fried carp with bad sauce, half moon sinking in the river, swallow skin mixed with blunt sauce, Fuzhou noodles with noodles, fried snake, and so on. 5. Jiangsu cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China, covering Jiangsu, Zhejiang, Anhui and Shanghai, as well as parts of Jiangxi and Henan. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines with their distinctive features, and Huaiyang cuisine merged in Jiangsu. At the same time, the cooking community used to call Jiangsu cuisine, which includes Nanjing cuisine, Suzhou cuisine and Xuzhou cuisine besides Huaiyang cuisine. Huaiyang cuisine is rigorous in selecting materials, pays attention to freshness, highlights the main ingredients, is skillful in cutting, is good at stewing, stewing, roasting, attaches importance to mixing soup, pays attention to original flavor, and is good at modeling, and the melon and fruit carving is lifelike. The taste is moderate and salty, suitable for both north and south, and can be used to cook "all-meal seats" Huaiyang is fine, beautiful in shape, varied in taste, exquisite in production, fresh and delicious, and different in four seasons. Nanjing cuisine is good at stewing, simmering, forking and roasting. It pays special attention to seven flavors and flavors, and is famous for its good duck making, and is known as "Jinling Duck is the best in the world". Su Xi cuisine is good at stewing, stewing, stewing and baking, paying attention to maintaining the original flavor, fine color, seasonal freshness, moderate sweetness and saltiness, crisp and delicious. In recent years, it has also cooked "Wuxi Ganlong Jiangnan Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Watching Banquet" and Taihu Boat Cuisine. The flavor of Xuzhou cuisine belongs to Shandong cuisine in history. With the changes of the times, its cuisine has been between the two major cuisines of Jiangsu and Shandong, with a moderate taste of fresh and salty, and it is clear but not light, strong but not turbid. No matter what the food is taken from, it pays attention to the role of "diet therapy and food supplement". In addition, Xuzhou cuisine mostly uses big crabs and dog meat, especially the whole dog mat. Jiangsu famous dishes are: Squirrel Crucian Carp, Farewell My Concubine, Tianmu Lake Casserole Fish Head, Huai 'an Soft Bag, Golden Stewed Fairy Skirt, etc. Jiangsu snacks are distinctive, such as Qinhuai small.