Ask for any distinctive dish name, anywhere, and it is best to distinguish the difference between a big hotel and a small restaurant! ! Kneel down and thank you! !

1. Sichuan cuisine Sichuan cuisine is a cuisine with a long history. Its birthplace is ancient Bashu. There are many records about Sichuan cuisine in ancient books and poems of literati and poets in past dynasties. Sichuan cuisine includes Chengdu, Chongqing, Leshan, Zigong and other local dishes. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" 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. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button 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 pork with rice flour, Mapo tofu, beef tripe hotpot, husband and wife lung slices, Deng Ying beef, Lamian Noodles, 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. There are Huangshan, Gexian (Guweizhou), Tunxi and other places in southern Anhui. Pay attention to firepower, be good at cooking game, weigh heavy oil, be simple and affordable, and keep the original flavor. Many dishes are stewed, roasted 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 salty "osmanthus fish" is well known. The dishes along the Yangtze River are represented by Wuhu and Anqing, and then spread to Hefei. They are good at cooking fresh rivers and livestock, paying attention to knife work and color and shape. Make good use of sugar to flavor, especially smoked vegetables. 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 it is also seasoned with coriander. The famous dishes of Anhui cuisine are Wuwei smoked duck, Mao Feng smoked sperm fish, Fuliji roast chicken, Fang La fish, twelve cakes of chicken, cloud meat, mung bean pancakes and butterfly noodles. 3. Shandong cuisine is Shandong cuisine, which consists of jinan cuisine cuisine, Jiaodong cuisine and Confucian cuisine. Jinan cuisine pays special attention to making soup. There are strict rules on the use and cooking of clear soup and milk soup. These dishes are famous for their freshness, crispness and tenderness. Jiaodong cuisine originated from 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 the concrete embodiment of "food is never tired of eating, and food is never tired of eating". Its fine and wide materials and rich banquets are comparable to those of previous dynasties. 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, and pays special attention to the preparation of soup. Another feature is that it is good at using brown sugar as an ingredient, which has the functions of preventing deterioration, deodorizing, enhancing fragrance, improving taste and color matching. Minnan cuisine, represented by Xiamen, also has the characteristics of freshness, pays attention to seasonings, and is good at using condiments such as Chili sauce and mustard sauce. West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body and many rare products unique to mountainous areas as raw materials, which has a strong mountain flavor. Fujian cuisine is characterized by frying, distilling, stewing, frying, freezing and steaming. He is especially good at cooking seafood, with exquisite knives and interesting taste. Soups are mostly fresh, fragrant, rotten, light and slightly sweet and sour. Fujian snacks have another advantage. They are made of all kinds of seafood in coastal shoals and flavored with special flavor. They are delicious. The famous flavor dishes of Fujian cuisine are: Buddha leaping over the wall, mussel chicken soup, light-flavored snail slices, Ai Shan roast duck, seven-star fish nine, drunken chicken in bad sauce, fried carp in bad sauce, half moon in Shen River, swallow skin with blunt sauce, Fuzhou noodles, fried snakes 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, Shanghai and parts of Jiangxi and Henan. Later, Zhejiang cuisine and Anhui cuisine have their own characteristics and become one of the eight major cuisines. Huaiyang cuisine merged in Jiangsu. At the same time, the culinary world is used to calling Jiangsu cuisine, which includes Nanjing cuisine, Suzhou cuisine and Xuzhou cuisine besides Huaiyang cuisine. Huaiyang cuisine is rigorous in material selection, pays attention to freshness, highlights the main ingredients, is skilled in knife work, is good at stewing, stewing and roasting, attaches importance to the preparation of soup materials, pays attention to the original flavor, is good at modeling, and is lifelike in melon and fruit carving. The taste is moderate and salty, suitable for both north and south, and can be used as a "full meal mat". Huaiyang is fine, beautiful in shape, diverse in taste, beautifully made, fresh and delicious, and different in four seasons. Nanjing cuisine is good at stewing, stewing, forking and roasting. It pays special attention to the seven flavors and flavors, is famous for being a good duck, and is known as "Jinling Duck is the best in the world". Su cuisine is good at stewing, stewing, stewing and roasting. It pays attention to maintaining its original flavor, delicate color, fresh and tender in season, moderate in sweetness and saltiness, crisp and delicious. In recent years, it has also cooked "Wuxi Ganlong River South Banquet", "Wuxi Xishi Banquet", "Su 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 always been between the two major cuisines of Sulu, with moderate fresh and salty, clear but not light, strong but not turbid. No matter what 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 whole dog seats. Jiangsu famous dishes are: Squirrel crucian carp, Farewell My Concubine, Tianmu Lake casserole fish head, Huai 'an soft bag, golden stewed fairy skirt and so on. Jiangsu snacks are very distinctive, such as Qinhuai small.