I want to know the specialties of all hotels in China.

China has eight major cuisines: Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Hunan cuisine and Fujian cuisine. Each cuisine has its own characteristics.

Features of Sichuan cuisine: It is famous for its strong flavor, wide flavor, strong flavor and strong flavor.

Representative dishes: kung pao chicken, Yipin Bear's Paw, Fish-flavored shredded pork, and dried shark's fin.

Features of Cantonese cuisine: The cooking methods are mainly frying, frying, stewing and stewing, and the taste features are cool, light, crisp and fresh.

Representative dishes: Three Snakes, Dragon, Tiger and Phoenix Festival, Roasted Suckling Pig, Salt Bureau (leftover from fire) Chicken, Winter Melon Cup, and Old Meat.

Shandong cuisine features: strong flavor, love onion and garlic, especially good at cooking seafood, soup and various animal offal.

Representative dishes: fried daha, braised conch, crispy carp with sugar, onion and sea cucumber, braised mullet and egg soup.

Features of Jiangsu cuisine: cooking skills are famous for stewing, stewing and simmering; Pay attention to mixing the soup and keep the original juice.

Representative dishes: shredded chicken soup, stewed crab powder, lion's head, crystal vegetable hoof, duck wrapped fish.

Features of Zhejiang cuisine: fresh and tender, soft and smooth, mellow, waxy, refreshing but not greasy.

Representative dishes: Longjing shrimp, West Lake vinegar fish and beggar chicken.

Anhui cuisine features: ham as seasoning, crystal sugar as fresh, good at stewing and paying attention to fireworks.

Representative dishes: Gourd Duck, Fu Liji Roast Chicken, Farewell My Concubine.

Characteristics of Hunan cuisine: Pay attention to spicy, spicy, sour, spicy, burnt, fragrant and fresh, especially sour and spicy.

Representative dishes: Braised shark's fin, fragrant rock sugar and fish head with chopped pepper.

Features of Fujian cuisine: seafood is the main raw material, paying attention to sweet, sour, salty and fragrant, and the color is delicious and tender.

Representative dishes: Jin Shoufu, barbecued chicken, orange juice with fish, Tai Chi prawns.

In addition to these eight cuisines, there are also some local specialties, such as saute spicy chicken and hand-grabbed rice in Xinjiang. Xi 'an's mutton and bread pieces in soup. Roast whole sheep in Inner Mongolia. Yunnan crossing the bridge rice noodles. Northeast stew. Huimian Noodles, a kind of mutton from Henan. Beijing roast duck, instant-boiled mutton and so on.

There are snacks everywhere, so there are countless.