Hangzhou cuisine attaches great importance to fresh, live and tender raw materials, mainly fish, shrimp and seasonal vegetables. It pays attention to knife skills, fresh taste and highlights the original taste. Ningbo cuisine combines salty and fresh food, and is famous for cooking seafood, which emphasizes freshness, tenderness, softness and smoothness, emphasizing original flavor and delicious taste. Shaoxing cuisine specializes in cooking fresh river poultry. The dishes emphasize the fragrant and chewy texture in the mouth, and the soup is rich in flavor and rich in rural flavor. Zhejiang cuisine has the characteristics of bright colors, delicious, tender, crisp, soft and refreshing dishes, small and exquisite dishes, handsome and beautiful. It is famous for stewing, frying, stewing and steaming, and emphasizes its original flavor. There are many varieties of dumplings, cakes, soups and noodles in Zhejiang dim sum with good taste. Famous dishes include: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake fish in vinegar, fried bell, grab crab, fresh eel, pickled vegetable soup yellow croaker, rock sugar turtle, oyster eggs, honey-filled lotus root, Jiaxing rice dumplings, Ningbo glutinous rice balls, Huzhou Qianzhang steamed buns, etc. (7) Hunan cuisine: Hunan cuisine includes dishes from three regions: the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan. The Xiangjiang River Basin, centered on the Yangtze River, Hengyang and Xiangtan, is the main representative of Hunan cuisine. It is characterized by its heavy oil, rich color, emphasis on affordability, and emphasis on freshness, sourness, hotness, softness and tenderness. It is especially famous for its stewed vegetables and preserved vegetables. The dishes in the Dongting Lake area are famous for cooking river fresh food, poultry and livestock. They are characterized by large amounts of oil, thick oil, salty, spicy, fragrant and soft. They are famous for stews and roasted dishes. Xiangxi cuisine is good at making wild game, smoked bacon, various cured meats, and chicken. The taste focuses on salty, sour, and spicy flavors, with a strong mountain flavor. The biggest features of Hunan cuisine are spicy and spicy. Famous dishes include: Dong'an Chicken, Steamed Cured Meat, Zuan Shark's Fin, Rock Sugar Xianglian, Red Pepper Cured Beef, Hairy Beef Baiye, Fire Palace Stinky Tofu, Jishou Sour Pork, Egg Replacement, etc. (8) Anhui cuisine: 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, Shexian (ancient Huizhou), Tunxi and other places. It pays attention to fire skills and is good at cooking game. It is large in quantity and heavy in oil. It is simple and affordable and maintains its original flavor. Many dishes are stewed with charcoal over low heat. Simmered, the soup is clear and mellow, and the aroma is overflowing when served in the original pot. Although there are not many aquatic products in southern Anhui, the pickled "stinky mandarin fish" is very famous. The cuisine along the Yangtze River is represented by Wuhu and Anqing areas, and later spread to the Hefei area. It specializes in cooking river fresh food and livestock. It pays attention to knife skills, pays attention to color and shape, and makes good use of sugar for seasoning. It is especially unique in smoked dishes. The cuisine along the Huaihe River is represented by Bengbu, Suxian, Fuyang and other places. The dishes are salty and spicy, and the soup is rich in color and heavy in taste. Coriander is also commonly used for color matching and seasoning. Famous flavor dishes include: Wuwei smoked duck, Maofeng smoked anchovy, Fuliji roasted chicken, square cured fish, stewed chicken with stone fungus, cloud meat, mung bean pancakes, butterfly noodles, etc.