Who can tell me the local specialties of China (if that place is the most unique)?

1. Taipei: Many Hong Kong artists are crazy about Yuanyang hotpot. It is said that Aaron Kwok packed the chafing dish and enjoyed it again when he left. The most important thing in hot pot is the soup base. There are as many kinds of soup bases as there are shops, but no one knows the material and preparation method of soup bases. I like to eat Sichuan food. The spicy degree of hot pot is graded. Yuanyang hot pot is half spicy and half not spicy, so you can choose. Different from other hot pots, duck blood is indispensable in the materials, as well as tofu, tripe, beef offal, chicken and so on. The price is rich and frugal, equivalent to RMB 100 to thousands of yuan. 2. Kaohsiung: Fried oysters are a specialty of Kaohsiung and belong to a kind of shellfish. First, stir the larvae with thread powder, then break the eggs and fry them in oil, so that the eggs are wrapped around the larvae, like omelets. 3. Tainan: Tainan specialty, fried eel. The condiments are sugar, salt and nine kings. Although it is fried, the fish is still delicious and slightly sweet. Barbecue barbecue includes roast goose, squab, suckling pig, barbecued pork and some braised dishes. Generally, it is pickled with secret sauce for a period of time, and then baked in the furnace. The skin of roast goose and suckling pig is crisp and fat, and tastes slightly sweet like Cantonese. The roast goose in Shenjing and the squab in Huatian are "time-honored brands". Cantonese people bring suckling pigs to worship God on holidays, and the film also likes to cut suckling pigs for good luck. Brine dishes are relatively light, such as stewed goose's feet (wings) and salted duck's kidneys. 5. Harbin: Demolis stewed live fish.

Inby, honey twist, pea yellow, Aiwowo, fried liver. Shanghai crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge. Tianjin's Bayi cuisine, Goubuli steamed stuffed bun, fried cake with ears, sticky boiled fish, wooden stick fruit, Guifaxiang big twist and spiced donkey meat. The shackles of Taiyuan, Daoxiao Noodles, and films. Xi 'an's beef and mutton paomo, Ganzhou's Guo Kui, Lanzhou's Lamian Noodles and Guo Kui. Roasted mutton, roasted naan and pilaf in Xinjiang. Shandong pancakes. Jiangsu steamed dumplings with scallion oil, glutinous rice balls, diced buns and crab roe. Zhejiang Crispy Cake, Chongyang Chestnut Cake, Fresh Meat Palm, Shrimp fried eel Noodles, Purple Rice Babao Rice. Laba porridge, rescue, Huizhou cake, Anhui bean skin rice. Fujian oyster cakes, hand-grabbed noodles, spiced hooves and diced meat paste. Taiwan Province Du Xiaoyue Danzai noodles, eel noodles and golden claw rice noodles. Fried piles and bamboo rice in Hainan. Henan jujube guokui, sugar cake, egg package, blood tea, shredded chicken roll. Hubei Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake. Hunan new rice, brain rolls, rice noodles, turtle mutton soup, fire attack stinky tofu. Guangdong's egg cakes, preserved egg cakes, frozen meat thousand-layer cakes, Guangdong's moon cakes, crispy lotus seed buns, prickly steamed buns, vermicelli, thin-skinned shrimp dumplings and the first porridge, Yu Tu dumplings, steamed crab roe dumplings and other Guangxi brown meat, Guilin horse meat rice noodles, fried Mi Chong. Sichuan egg cake, dragon wonton soup, glass steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Deng Ying beef, steamed noodles beef. Wang Chang noodles, silk dolls, Yelang noodles fish and lotus leaves in Guizhou. Braised beef in Yunnan, bait pieces, rice noodles crossing the bridge, etc. In addition, there are a large number of ethnic minority foods, which greatly enrich the connotation of China cooking culture. Bean juice mung bean, a famous snack in Beijing, is made through nine processes: screening, elutriation, soaking, grinding, pulping, fermentation, powder filtration, precipitation and boiling. The color is gray-green, the juice is rich and mellow, and it tastes sour and slightly sweet. It is wise to eat hot food. Sliced spicy kimchi produced in Jing Zuo is eaten with sesame seed cake and beer. It has a production history of more than one thousand years. Steamed with corn flour, soybeans, sugar and osmanthus. Golden color, shaped like a pagoda, small and exquisite, sweet and delicate, 500 grams of noodles can be made into 100 steamed buns. Kidney bean rolls are made from kidney beans through five processes: grinding, boiling, pasting, stuffing rolling and cutting. There are sesame candy stuffing, bean paste stuffing or mandarin duck stuffing with gold cakes. Melt at the entrance. In the early Qing dynasty, it appeared among the people, and it became imperial food in the late Qing dynasty. The minced meat biscuits are baked with hollow charcoal fire. When eating, cut the sesame seed cake into small mouths, take out the noodles and add the hot minced meat. Crispy outside and tender inside, with rich fragrance. Cut fresh lamb tripe or beef tripe into strips or slices according to different parts, fry them in boiling water, and dip them in sesame sauce, soy sauce, vinegar, Chili oil, soy sauce bean curd soup, coriander powder and chopped green onion. Fresh and crisp, mellow but not greasy. Fried pimples can be meat. The fried pimples are dark yellow in color, with green vegetables, yellow and green, soft and tough, and mellow. It has a production history of more than 60 years. Rolling on the donkey is bean flour cake. In the past, when selling, the fried dried soybeans were sprinkled on the cake, just like the loess raised when the donkey rolled in place, hence the name. There are two kinds. One is to dip steamed glutinous rice dough in fried soybean powder, roll it into pieces, roll it into bean stuffing, cut it into small pieces, and sprinkle sugar on it to eat; The other is to mix brown sugar with cooked soybeans, roll them in steamed yellow rice balls, cut them into pieces, and pour brown sugar water on them to eat. Inby is fried food. Pay attention to the proportion of salt, alkali and alum when kneading noodles, and control the oil temperature when frying until the color is dark yellow and shiny. Steamed dumplings in Beijing, steamed dumplings are as thin as paper, surrounded by wrinkled lace skins, the stuffing is tightened, and the lace is gathered together like a flower. In addition to pork, sea cucumber and shrimp, there are also steamed dumplings with crab meat and jade, which change with the seasons. Generally, pork is the main ingredient, with Chinese cabbage, leek, fennel, pumpkin, green onion, zucchini and so on. It's made by a restaurant in the capital. Pea-like yellow peas are made by grinding, boiling, frying sugar, coagulating and cutting. Orange color, delicate and sweet, cool and delicious. It was originally made for Qing Palace Restaurant. Aiwowo glutinous rice is soaked thoroughly, steamed, mashed, air-cooled, and divided into portions, with sesame seeds, walnuts, melon seeds, green plums, golden cakes, sugar and other fillings. Soft and elastic, crisp and sweet, cool and delicious. It was made in the Yuan Dynasty.

Steamed dumplings Ninghua Hakka traditional snacks. The production method is: cook taro, peel it, mash it into paste, mix it with sweet potato powder, knead it repeatedly, cut it into small balls, defend it into a round skin, then wrap it into a cone with onion, bamboo shoots, fragrant shavings, diced lean meat and radish as stuffing, steam it in a steamer for about 20 minutes, take it out and put it on a plate, sprinkle with sesame oil and soy sauce, and eat it while it is hot. Its preparation method: pulverizing tofu, adding chopped green onion, lean meat, water chestnut, winter bamboo shoots and other raw materials, kneading into small balls, rolling into dry land 343 powder, adding water to boil, adding seasoning, cooking, and serving with soup. It is characterized by smoothness, looseness, crispness and freshness. Traditionally, Hakkas say that eating "Matsumaru" can lead a relaxed life. Therefore, on the day of "beginning of spring", every household eats "pine pills" in the festive atmosphere of welcoming spring, hoping that the New Year will be relaxed and comfortable. Jiucai Bao Ninghua County Hakka traditional snacks. The practice is: use high-quality rice to grind pulp, put it in a hot pot and stir it, boil it into a paste, and take it out of the pot for later use. First, cut leek, bacon, fragrant shavings, winter bamboo shoots, shrimps and other raw materials into stuffing, knead rice balls into bags, steam them in cages, then put them on plates and eat them while they are hot. Features: fragrant, fresh, smooth and unforgettable. Raw fish, also known as sashimi, is a traditional dish in Ninghua. A live grass carp weighing 3-4 kg is limited to one tail. Scales, skins and internal organs are quickly removed, and then thorns are removed. Then cut into thin slices, sprinkle with sesame oil, and dip in soy sauce and mustard. Fish is fresh, crisp and refreshing, and it is a famous dish to drink. The main course of the traditional banquet of Ninghua Hakka. The method is: mash tofu, add raw materials such as diced radish, lean meat and bamboo shoots, add appropriate amount of sweet potato powder, steam in a cage, cut into pieces and put on a plate, then pour soy sauce, sesame oil and sprinkle with a little chopped green onion. It tastes delicious. Bitaineng traditional snacks. Commonly known as leek. The method is to use rice and leek as raw materials, grind them into pulp, then bake them into pancakes, then add fragrant shavings, shredded fresh bamboo shoots, shredded pork and Chili powder into the stuffing, fry them into a tube, eat them while they are hot, and they are soft and smooth, with good color, fragrance and taste. Assorted oil cakes, Taining snacks. The method is simple: mainly rice, add a little soybean, grind it, pour a little rice paste with a small iron spoon, add stuffing, cover it with a little rice paste, fry it in an oil pan and eat it while it is hot. Sad steamed bread Taining folk snacks. Production method: steam the soaked glutinous rice, pour it into a wooden trough, add brown sugar, a little tea oil, spiced powder and other seasonings, then stir evenly with a wooden stick, roll it into fist-sized particles, and then wrap it with a thin layer of silver made of japonica rice. Wu Jian japonica rice is a unique folk snack of She nationality in Taining. Its practice is very interesting: the branches and leaves of "black bamboo" are burned into charcoal ash, and alkaline water is taken for later use. Soak the soaked japonica rice in boiling water, steam it with a rice cooker, pour it into the main mortar and beat it repeatedly. At the same time, add a little black bamboo ash and alkaline water to make pellets, and steam them again. After three times of steaming and beating, jiaozi was soft and smooth. Its characteristics: Huang Chengcheng color, softness and toughness, smooth but not sticky, and alkaline taste. Champion cake Taining flavor snacks. Method: Soak and steam the first-grade glutinous rice, pour it into a stone mortar, beat it into cakes, roll it into balls the size of table tennis, put it into the ingredients made of fried soybeans, peanuts and sesame seeds, grind it into powder (add sugar to the ingredient powder), and add chive lard. Its characteristics: light yellow, sweet, soft and tough. Add a little salt and warm water to the eggs, break them up repeatedly with chopsticks, then tie one end of the pig intestines tightly with thread, pour the eggs from the other end, and tie them tightly with thread after eating. Then take the string at one end of the egg sausage, put it in the water at about 50 degrees in the pot and swing it. Immediately after the water boils, take out the egg sausage and cut it into small pieces half an inch long. When cooking soup, add sausage, fragrant rice, Redmi and other spices, and add a little monosodium glutamate, salt and chopped green onion. Cook until both ends of the egg sausage are ground. This is a light and refreshing dish at the party. Taro buns are traditional folk snacks in Sanming area. Taro is soft, smooth and fragrant. The main raw materials are taro and cassava flour. After washing, the taro is cooked in a pot, peeled, and kneaded with cassava flour until it is soft and hard, so as not to touch hands, and made into a taro bag, which contains cooked stuffing made of lean meat, fragrant shavings, shrimp skin, soy sauce and spiced powder. Boil in boiling water until it swells and floats on the water, then cook. Can be dipped in soy sauce, wine, lard, monosodium glutamate, chopped green onion and other seasonings to eat. Ma Zhi county soldiers are a special snack in Sanming area. Practice: add a little salt and monosodium glutamate to the flour, knead it evenly with water, make a round cake with stuffing (lean meat, leek and shrimp), and sprinkle sesame seeds on one side of the cake for compaction. Then put the charcoal fire in the iron cage into the jar, take it out immediately after baking the jar wall, stick the sesame-free side of the cake firmly on the upper part of the inner wall of the jar in turn, sprinkle a little water, and tightly cover the jar mouth to make the cake cooked. After opening the lid, put the iron fire cage into the jar to make the cake crisp and sesame-scented, take out the fire cage and shovel the cake with a shovel. Sesame salty cake is crispy and delicious, which has the advantages of both flesh color and scone, and is a good place to travel. During the Spring Festival, people eat rice cakes and rice cakes in cities and rural areas, noodles in Chengguan, dried noodles in rural areas, taro buns in Lantern Festival and spring rolls in beginning of spring. Qingming eats Qingming fruit; On the fourth day of the fourth lunar month, there are two kinds of cakes, sweet and salty; Every family eats fruit in the long summer; Eat zongzi, pepper and sesame cakes and lotus leaf buns during the Dragon Boat Festival; In addition to moon cakes and gingko cakes, the Mid-Autumn Festival also includes taro buns. Beginning of winter eats pig's trotters and Ciba, which is called winter tonic. Hakka Leicha Ninghua Hakka Special Drink. Methods: Self-made tea leaves (yam leaves) were mixed. Or tea leaves), herbs and tea oil are put into a grinding bowl, ground into powder, and then boiled mung beans (or red beans), pork intestines, peanuts, fried rice, vermicelli and dry powder strips are poured in, so that the food can be eaten. Leicha is delicious, which can not only quench thirst, but also satisfy hunger, and has the effects of expelling wind and removing dampness, clearing away heat and detoxifying. The production method of Lelei tea: grinding tea leaves, sesame seeds, peanuts, orange peel, cinnamon, etc. Pulverize, add cold boiled water to make slurry, and then pour it into boiled water. Musicians pay customers with tea instead of wine, which is a good drink. Has the effects of relieving summer-heat, quenching thirst, promoting fluid production, and relieving fatigue. This is a famous folk dish in Sanming area. The practice is to cut open the breast of the washed duck after slaughter, flatten the whole duck with two bamboo sticks and put a little salt on the duck. Put a handful of rice bran on the bottom of the dry iron pan, put it on a barbed wire plate or an iron frame, lay the duck flat on its back, seal the lid, make a fire and add water, let the rice bran burn and smoke, and smoke the whole duck. When the gas discharged from the side pot turns from white to yellow, and the bottom tip of the pot in the kitchen is gray, the pot can be taken out. At this time, the duck is yellow and shiny, and can be cut into pieces and fried with garlic. Its delicious taste is one of the "Eight Drinks in West Fujian". Catch autumn voles, peel them, remove their bellies, smoke them with rice bran, and fry them with meat, bamboo shoots and ginger. They are fragrant, delicious and have the function of tonifying kidney. Shayang salted duck is very famous in Shaxian County. Shayang salted duck processing began in the Song Dynasty, with unique flavor and long-standing reputation. Shayang salted duck is made of exquisite materials and refined by traditional technology and modern technology. In recent years, it has won the title of "Best-selling Product Gold Award" in Fujian and Mingyou Xinte Agricultural Products Fair. There are many flavors (fragrant, spicy and smoked) and different packages for consumers to choose from. Duck and Youxi famous dishes. Clever production, after the duck is slaughtered, it is placed on the chest and abdomen, sealed in a pot filled with tea and rice, and baked on low fire. Duck teeth are yellow, shiny and watery, fragrant and unique in flavor. Inby, honey twist, pea yellow, Aiwowo, fried liver.

(1) Shandong cuisine: Shandong cuisine is a Shandong cuisine, which consists of jinan 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 a concrete manifestation of "never getting tired of eating essence, never getting tired of eating essence", and its wide range of materials and rich banquets are comparable to those of imperial meals moved to the palace in the past. Shandong cuisine is very heavily seasoned, pure and mellow, and there are few complex synthetic flavors. It reflects the original flavor of raw materials as much as possible. Another feature is that there are many kinds of pasta. Wheat, corn, sweet potato, soybean, sorghum and millet can all be made into pasta with different flavors and become famous feasts. Shandong famous dishes include fried scorpion, Dezhou boneless braised chicken, abalone with original shell, Jiuzhuan large intestine, sweet and sour Yellow River carp and so on. (2) Sichuan cuisine: The flavor includes the characteristics of local dishes such as Chengdu, Chongqing, Leshan and Zigong. The main characteristics are diverse tastes and subtle changes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, there are spicy, sour and spicy, pepper and hemp, sesame sauce, garlic paste, pickled mustard tuber, red oil, sweet and sour, and fishy, all of which are thick and mellow, with a special flavor of "one dish is connected with another" and "all kinds of dishes are delicious", among which the most famous ones are: dry roasted rock carp, dry roasted mandarin fish, shredded pork with fish flavor and rare chicken. (3) Cantonese cuisine: Cantonese cuisine, developed from the specialties of Guangzhou, Chaozhou and Dongjiang, started late, but had a great influence. Most Chinese restaurants in Hong Kong, Macao and other countries in the world are mainly Cantonese cuisine. Guangdong cuisine has its own unique flavor, absorbs the advantages of various cuisines and forms a variety of cooking forms. Guangzhou cuisine is clear but not light, fresh but not vulgar, with exquisite materials and diverse varieties. It is also compatible with many western dishes, and pays attention to the momentum and grade of the dishes. Chaozhou belonged to Fujian in ancient times, so Chaozhou cuisine combines the flavor of Fujian and Guangdong, and is good at cooking seafood and sweets, with mellow taste, among which soup dishes are the most distinctive. Dongjiang cuisine, also known as Hakka cuisine, came from the Han nationality in the Central Plains and lived in the mountainous area of Dongjiang. Its dishes have a strong local flavor and are good at frying, frying, roasting and stewing. On the whole, Cantonese cuisine is characterized by wide selection of ingredients, novelty and freshness, light taste, rich taste, clear but not light, tender but not raw, oily but not greasy, with five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, strong in winter and spring, and many dishes have unique flavors. In addition, Cantonese people, especially Guangzhou people, have an inexplicable obsession with cooking soup, and there are quite a few kinds of soup, which is also an important reason why Cantonese cuisine stands out from other different cuisines. Cantonese people will definitely taste a pot of "old fire soup" after going home for a long time (such as studying abroad or working). Famous dishes include: stewed snake with chicken, Long Hudou, roast suckling pig, Dongjiang salted roast chicken, boiled prawns, roasted goose, beef in oyster sauce, Cantonese moon cakes, shahe powder, boat porridge and so on. (4) Huaiyang cuisine: Huaiyang cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China. It covers a wide area, including Jiangsu, Zhejiang, Anhui and Shanghai, as well as parts of Jiangxi and Henan. It has the reputation of "the first in the southeast" and "the first in the world", and its reputation is spread far and wide at home and abroad. 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, Jiangsu cuisine belongs to Huaiyang cuisine, which used to be called Su cuisine. In this way, Huaiyang cuisine has become a local flavor dish with Yangzhou and Huai 'an as the center, the Grand Canal as the main body, Zhenjiang in the south, Hongze Lake and Huaihe River in the north and coastal areas in the east. 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 to cook "whole eel seats". Huaiyang is fine, beautiful in shape, diverse in taste, beautifully made, delicious and delicious, with different seasons. Representative dishes include stewed lion's head, stewed silver carp's head, roasted whole pig's head, steamed crucian carp, crystal vegetable hoof, three-piece set of duck, eel, roasted tiger's tail, fried butterfly slices, wax gourd cup, three-diced steamed buns, roasted jade, crab yellow soup packets and thousand-layer oil cakes. In addition to the Huaiyang cuisine mentioned above, Jiangsu cuisine also includes Nanjing cuisine, Suzhou cuisine, Xuzhou cuisine and other local cuisines. Nanjing cuisine is good at stewing, stewing, forking and roasting. Pay special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crisp, tender, crisp, thick and fat. Nanjing cuisine is famous for its elaborate preparation of duck gizzards, and is known as "Jinling duck gizzards are the best in the world". Su cuisine is good at stewing, stewing, stewing, stewing, paying attention to maintaining the original flavor, delicate color, fresh and tender in season, moderate in sweetness and saltiness, crisp and delicious, fresh and delicious. In recent years, it has also cooked "Wuxi Ganlong River South Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine 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's famous dishes are: salted duck gizzard, stewed sushi, stewed raw clams, fried soft-shelled turtle, clove sparerib, stewed chicken, scallop in Jinling, crucian carp in hibiscus, chrysanthemum herring, jade plate with chrysanthemum leaves, salted duck in Jinling, barbecued duck and barbecued mandarin fish (the top-grade dish is Nanjing's famous dish); Sweet and Sour Mandarin Fish, Snail Shrimp, Jade Shrimp Bucket, Snow Crab Bucket, Crab Powder Fish Lip, Butterfly Sea Cucumber, Shark's Fin in Clear Soup, Pan-fried Whitebait, Crispy Eel with Dyed Stream, Mirror Box Tofu, Wuxi Meat and Bone, Changshu Beggar Chicken and Changzhou Braised Pork (all above are Su); Farewell my concubine, Pei Gong dog meat, Pengcheng fish balls, lotus finches, fish skin in milk soup, crab roe, anchovies, stir-fried black flowers, braised Cargill fish and braised Shaguang fish (the first dish is Xuzhou cuisine); Tianmu Lake casserole fish head, Huai 'an soft pocket, golden webbed fairy skirt. Jiangsu snacks are very distinctive. Qinhuai snacks, Suzhou cakes and soup packets are all famous. (5) 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 fresh and light characteristics, and pays attention to the use of spices 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, frying, stewing, frying, stewing and steaming. He is especially good at cooking seafood, with exquisite knives and interesting people, mostly soup. It has a unique flavor of 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 most famous flavor dishes are: the Buddha jumps over the wall, chicken soup, Ai Shan roast duck, seven-star fish balls, braised chicken, fried eel, half moon sauce, swallow skin wonton, Fuzhou noodles, fried oysters and so on. (6) Zhejiang cuisine: Zhejiang cuisine has a long history, and its flavor includes the characteristics of dishes in Hangzhou, Ningbo and Shaoxing. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Ningbo cuisine is salty and good at cooking seafood. Pay attention to freshness, softness and smoothness, emphasize original taste and taste. Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrant, crisp and glutinous taste in the mouth, and the soup is rich in flavor and rich in pastoral flavor. Zhejiang cuisine has the characteristics of bright color, delicious taste, crisp, soft and refreshing, small and exquisite dishes, beautiful shape and so on. Good at stewing, frying, stewing and steaming, authentic. There are many kinds of jiaozi, cakes, soups and cakes in Zhejiang dim sum, which are delicious. Famous dishes include: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake vinegar fish, fried bell, crab-catching, fresh eel, pickled yellow croaker, rock sugar turtle, oyster scrambled eggs, lotus root with honey sauce, Jiaxing zongzi, Ningbo dumplings, Huzhou thousand-noodle steamed stuffed bun. (7) Hunan cuisine: Hunan cuisine includes the characteristics of dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangjiang River Basin centered on the Yangtze River, Hengyang and Xiangtan is the main representative of Hunan cuisine. It is characterized by strong oil color, emphasis on practicality, emphasis on fresh fragrance, hot and sour, softness and tenderness, and is especially suitable for stews and pickles. The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. It is characterized by large quantity, thick oil, salty, spicy and soft, and is famous for stewing and boiling. Xiangxi cuisine is good at making rare game, smoked bacon, all kinds of cured meat and chicken. Its taste is mainly salty, sweet and sour, with strong Shan Ye flavor. One of the biggest characteristics of Hunan cuisine is spicy and the other is wax. The famous dishes are: Donganzi Chicken, Steamed Bacon, Anzu Shark's Fin, Crystal Sugar Xianglian, Red Pepper Bacon, Hundred-page Maoniu, Huogong Stinky Tofu, Jishou Sour Meat, Heart-changing Eggs, 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 Mountain, Shexian County (ancient Huizhou) and Tunxi. Pay attention to firepower, good at cooking game, heavy in oil, simple and affordable, and keep the original flavor. Many dishes are stewed with charcoal fire. 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. Good at cooking fresh river animals, pay attention to knife work, pay attention to color and shape, and 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 rich in color and the entrance is heavy. Coriander is also used for color matching and seasoning. The famous flavor dishes are: Wuwei smoked duck, Maofeng smoked shad, Fuliji roast chicken, square spicy fish, stewed chicken with stone ears, cloud meat, mung bean pancakes and butterfly noodles.