| order | Series name | summary | The main dishes it represents |
| 1 | Hui cuisine | Anhui cuisine, namely Anhui cuisine, is the general name of Southern Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine, and Northern Anhui cuisine represented by Southern Anhui cuisine. | Maofeng smoked white fish, fried shredded shrimp, Fuliji roast chicken, Li Hongzhang stew, Sanhe crisp duck, Baogong fish, Wu Wanggong goose, shepherd’s purse dumplings, pickled fresh mandarin fish (stinky mandarin fish), Wenzheng mountain bamboo shoots, Huizhou maotofu, Huizhou steamed chicken, Hu’s first-class pot, Wuwei smoked duck, Wang Yixing roast duck, Bagongshan tofu, fat kingfish in milk, white jade dumplings in clear soup, Huai Kwang fish stewed tofu and other famous dishes. |
| 2 | Shandong cuisine | Shandong cuisine is one of the four traditional Chinese cuisines (also eight cuisines) (compared with Huaiyang, Sichuan, Guangdong, and other influential cuisines). It has the longest history, the richest techniques, and the most skills. It is the representative of cooking culture in the Yellow River Basin. | Three shredded shark fin, braised four treasures, sweet and sour Yellow River carp, jiuzhuan large intestine， First-grade tofu, braised sea cucumber with scallion， Sweet clover meat (Muxu meat), Jiaodong four mixes, sweet and sour tenderloin, braised prawns, Zhaoyuan steamed pills, Zaozhuang spicy chicken, steamed Jiyu, Jinan Bazi meat, fish slices with green onion and pepper, chicken pieces in sugar sauce, oil spilled bean curd, Shili ginkgo, milk soup cattail, black carp egg soup, pot roast duck, crispy chicken, yellow croaker tofu soup and silk yam. |
| 3 | Sichuan Food | As one of the eight major Chinese cuisines, Sichuan cuisine occupies an extremely important position in the history of cooking. | Yu-Shiang Shredded Pork， Kung Pao Chicken， Sliced Beef in Hot Chili Oil， Pork Lungs in Chili Sauce， Mapo Tofu， Twice-cooked pork， Chicken Feet with Pickled Peppers， Dengying Beef， Steamed Chicken with Chili Sauce， Lizhuang white meat， Spicy chicken， Duck Blood in Chili Sauce， steamed spareribs with rice flour， Braised Duck with Shredded Konjak， Boiled Fish with Pickled Cabbage and Chili， the Cold diced rabbit. |
| 4 | Cantonese Cuisine | Cantonese cuisine is Guangdong cuisine, which is one of China’s four major cuisines and eight major cuisines. Cantonese cuisine in the narrow sense refers to Cantonese cuisine (i.e. Guangzhou cuisine), and in the broad sense includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine) . | garlic fragrant bone, white roasted shrimp, potted vegetables, coconut milk rock sugar bird’s nest, papaya stewed snow clam, dry fried Niuhe, Guangdong morning tea, laohuoliang soup, luohanzhai, Guangzhou Wenchang Chicken, Baozi rice, Zhizhu sheep belly pot, radish beef brisket pot, Cantonese style roast stuffed duck Steamed spare ribs in black bean sauce, fish head tofu soup, pineapple Gulu meat, lettuce in oyster sauce, sauteed dace in black bean sauce and oatmeal, baby dish in soup, salted cabbage, fish rot, fried Hibiscus egg, Dinghu vegetable, chimney cabbage, fish flavored eggplant pot, Taiye chicken, race crab, taro meat clasp, nanru coarse vegetarian pot,White cut chicken, roast goose, roast suckling pig, braised pigeon, honey barbecued pork, crispy roast meat, baked lobster in soup, steamed dongxingban, a-yi abalone, braised sea cucumber with abalone juice, white roasted elephant clam, Spicy Salt wrasse urine shrimp, stewed shark’s fin with vegetable gall, Kirin perch, baked meat crab with ginger and scallion, rose black bean fried chicken, beef Samsung, beef offal, Bula sausage powder, shrimp dumpling, pig intestines powder, wonton noodles And porridge, boat porridge, lotus leaf steamed rice, Wanzi wings, quicksand bun, pig’s foot ginger, glutinous rice chicken, bowl cake, etc. |
| 5 | Jiangsu cuisine | Jiangsu cuisine, one of the eight major Chinese Han cuisines, is abbreviated as Jiangsu cuisine. | Xuzhou Yiya Wuwei chicken, Fuliji roast chicken, farewell my concubine, mandarin duck chicken, braised lone goose with scallion, Lotte duck, Ji Fei with Longyan, ground pot grass chicken, gupei Guojia roast chicken, Xuzhou three carp, Xuzhou four hole carp, Longmen fish, Liangwang fish, Pengcheng fish ball, Yu moxibustion fish, Golden Toad playing with beads, fish belly Tibetan mutton, fish juice mutton, turtle juice dog meat, Dongpo reward meat, Xinyi bundle of fragrant hooves, Taixu balls, Kaiyang fried moss, stars supporting the moon Four spirits of white gourd, Western Chu tribute dish, fried golden cicada, longevity noodles, baked bun, butterfly Sanzi, child crisp, honey Sandao, young soup, zanta soup [5] spicy soup, ball soup, hot porridge, Emperor porridge, Gupi porridge, mica soup, turtle beat, osmanthus hawthorn cake, dried moss, Pizhou ginkgo, Pizhou fried goods, Fengxian apple, Peixian winter peach, Peixian radio and television cold noodles, lianglai spicy soup, Suining sausage, Jinling roast duck, old duck soup, stewed raw duck, salted duck, stewed vegetable core, salted duck, pine nut meat, phoenix tail shrimp and egg roast in Nanjing, squirrel mandarin fish, three shrimp tofu, white sauce Yuanyu, Ulva pond fish fillets, rouge goose, babaochuan duck, snow crab juice, fried prawns in oil in Suzhou, Changshu beggar chicken, mirror box tofu, cherry meat, Liangxi crisp eel in Wuxi and lotus iron finch in Banpu. There are hundreds of varieties of long fish mats in Huai’an, that is, eel mats. Yangzhou’s three sets of duck, yo Zi chicken, stewed chicken, soft-boiled turtle, boiled dry silk, sweet and sour mandarin fish, double skin knife fish, Wensi tofu, stewed lion head, Zhenjiang’s crystal food hoof, steamed shad, Jingjiang’s preserved meat, etc. |
| 6 | Fujian Cuisine | Fujian cuisine is one of the eight major cuisines in China. It has been formed through the mixing of Han culture in the Central Plains and Minyue culture. | Steamed Abalone with Shark’s Fin and Fish Maw in Broth, Sea clam in chicken soup, White cut river field chicken, Fried oyster, Wuyi smoked goose, Hakka sashimi, Half moon sinks into the river, Rinse nine doors, Bamboo flavored Nanri abalone, Qilin unborn, braised pork with plum vegetables, Shanghang white fish, Huyang steamed chicken, drunken Hetian chicken, Yongding dried pork with vegetables, Xiaoyang tofu, and Changting tofu, Bamboo flavored Nanri abalone, Litchi meat, Tongan fengrou, Drunk lees chicken, Baked Charybdis in oil, Gossip feast, etc. |
| 7 | Zhèjiāng cài | Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major cuisines of the Han nationality in China. | Steamed Grass Carp in Vinegar Gravy, Stir-fried Shrimps with Longjing Tea Leaves, Song Sao fish soup, Dongpo’s braised pork, Yue chicken in clear soup, Steamed pork with lotus leaf powder, beggar’s chicken, Steamed Turtle in Rock Sugar Soup, Stewed shredded eel, Stewed Yellow Croaker with Bamboo Shoots and Preserved Vegetable, West Lake Ulva soup, Dry fried bell, Stewed pork with dried vegetables, etc. |
| 8 | Hunan cuisine | Hunan cuisine, also known as Hunan cuisine, is one of the eight Han cuisines with a long history in China, which has been formed as early as the Han Dynasty. | Representative dishes of Hunan cuisine are represented by zuoan Hunan cuisine, such as zuoan tofu, zuoan shark fin, etc; Representative dishes of folk Hunan cuisine include a fish head with chopped pepper, fried meat with chili, Western Hunan grandma’s dish, Jishou sour meat, beef powder, Chenzhou fish meal, Dong’an chicken, goldfish playing lotus, Yongzhou blood duck, Jiuyi mountain rabbit, Ningyuan stuffed tofu, steamed preserved meat, sister dumplings, Ningxiang flavor snake, Yueyang ginger spicy snake, etc. |
