Introduce me to the delicious food from all over the country. . Thank you very much.

(1) Shandong cuisine: Shandong cuisine, namely Shandong cuisine, consists of three groups: jinan cuisine, Jiaodong cuisine and Confucius cuisine. There are strict rules on the use and cooking of clear soup and milk soup. Jiaodong cuisine is famous for its freshness, crispness and tenderness. When cooking seafood in Fushan, Yantai, Qingdao and other places, they pay more attention to light taste. Confucian cuisine hates fine food, which shows that its materials are fine and wide, and the banquet is as rich as the palace. Pure alcohol, not too complicated, has a complicated taste. Try to reflect the original flavor of raw materials. Different kinds of pasta are made of glutinous rice, corn, sweet potato, soybean, sorghum and rice. Shandong's famous dishes include fried mountain scorpions, Dezhou braised chicken, abalone with original shell, Jiuzhuanchang, sweet and sour Yellow River carp and so on. (2) Sichuan cuisine: The flavor includes Du, Chongqing Leshan, Zigong and other cuisines. The main feature is the subtle change of taste. Hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste, etc. All kinds of rich, mellow and special dishes are well-known dishes: dry roasted rock carp, dry roasted mandarin fish, fish-flavored shredded pork, strange chicken, kung pao chicken, steamed beef with flour, Mapo tofu and beef omasum hotpot. The development of the three distinctive cuisines in Dongjiang started late, and the influence of the cuisines is extremely limited to Hong Kong and Macao. Several restaurants in the world mainly focus on Cantonese cuisine. Pay attention to absorb the cooking forms of various cuisines. Guangzhou cuisine has its own unique flavor, which is light, fresh and popular. Excellent varieties can be compatible with many western dishes. Chaozhou cuisine, belonging to Fujian in ancient times, combines the flavor of Fujian and Guangdong to cook seafood dishes. Sweet food tastes mellow, and its soup is characterized by Dongjiang cuisine, which is called Hakka cuisine. Hakkas moved south to the mountainous area of Dongjiang, where the Han people live in concentrated communities. The overall feature of its dishes is Cantonese cuisine, with a wide selection of materials, novelty and freshness. The taste of the dishes is still light and rich. It is light, smooth and greasy. Five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh) are strong. Summer and autumn are light, winter and spring are rich, and few dishes have unique flavors. Besides, Guangdong, especially Guangzhou, makes Tang Zhong puzzling and persistent. It is very important for Cantonese cuisine to stand out among similar cuisines. Long Hudou, roast suckling pig, Dongjiang salted chicken, boiled prawns, roasted goose, beef in oyster sauce, Cantonese-style moon cakes, shahe powder, boat porridge, etc. (4) Huaiyang Cuisine: Huaiyang Cuisine is a famous cuisine in You Jiang, covering a wide range, among which Jiangsu, Zhejiang, Anhui, Shanghai, Jiangxi and southeastern Henan have the best taste, and its reputation is far spread at home and abroad. Because Zhejiang cuisine and Anhui cuisine have their distinctive characteristics. Eight major cuisines of Huaiyang cuisine gather in Jiangsu. Jiangsu Huaiyang cuisine is called Jiangsu cuisine, Huaiyang cuisine and Yangzhou cuisine, from the Huai 'an Canal in Zhenjiang in the south, Hongze Lake in the north and Huaihe River in the east. Huaiyang cuisine is carefully selected, focusing on fresh ingredients. Knife workers are good at stewing, stewing and burning. Roasting pays attention to mixing soup, paying attention to original flavor and being good at carving melons. The taste is salty and light, suitable for both north and south, and the whole eel mat is cooked. Huaiyang is exquisite in appearance and delicious in taste. It is exquisite, fresh and delicious. Representative dishes of the four seasons: braised lion, braised silver carp, roasted whole pig, steamed crucian carp, crystal dish hoof, three-piece duck, eel, roasted tiger tail, fried butterfly slices, winter melon cup and so on. Fresh, rotten, crisp, tender, crisp, thick and fat Nanjing cuisine is good at making ducks. Jinling duck has a good reputation. Suzhou cuisine is good at stewing, stewing, stewing and stewing. It pays attention to maintaining its true colors and making it fresh, sweet, salty, crisp and rotten. It's delicious to make Xigan Longjiang South Banquet, Xixi Stone Banquet and Su Cai Banquet. The flavor history of Xuzhou cuisine belongs to Lu. In addition, Xuzhou eats crab meat and dog meat, especially the whole dog seats, which are famous for Jiangsu famous dishes: salted duck gizzard, stewed Su core, stewed knock, fried turtle, clove ribs, stewed chicken, Jinling scallop, hibiscus crucian carp, chrysanthemum herring, chrysanthemum leaf jade plate, Jinling salted duck, barbecued duck and barbecued mandarin fish (Nanjing famous dish); Sweet and Sour Mandarin Fish, snail shrimp, emerald shrimp bucket, snowflake crab bucket, crab powder fish lips, butterfly sea cucumber, shark fin in clear soup, fried whitebait, crispy eel with dyed creek, mirror box tofu, tin meat bone, cooked beggar chicken, and braised pork (Su); Farewell my Concubine, Pei Gong dog meat, Pengcheng fish balls, lotus seed soup, fish skin in milk soup, crab roe, anchovies, fried black flowers, braised Cargill fish and braised Shaguang fish (Xuzhou cuisine); Muhu Casserole Fish, Huai 'an Soft Pocket, Jin Furong Fairy Skirt, Jiangsu Point, Qinhuai Eating Method, Suzhou Cake Group, and Tangbao are all named after this. (5) Fujian cuisine: Fujian cuisine, Fujian cuisine, Fujian cuisine, Fujian cuisine, Fujian cuisine and western cuisine, are fresh, sweet and sour, with special emphasis on the deployment of soup. Another feature is that it is good at using brown sugar as ingredients to prevent deterioration, remove fishy smell, enhance fragrance, taste and color. Xiamen, the representative of Fujian cuisine, is the same. Hakka cuisine in the mountainous area at the junction of Jiangxi and Jiangxi provinces is characterized by its unique flavor. The mountainous area is rich in raw materials. Fujian cuisine is characterized by frying, frying, stewing, frying, stewing and steaming. Cooking seafood is particularly interesting. The soup is fresh, fragrant, rotten, light and slightly sweet and sour. Fujian has a unique flavor. Another advantage is that all kinds of seafood in coastal shoals are accompanied by special seasonings, which can be called delicious and famous flavor dishes: Buddha jumping wall, chicken soup and mussels. Half moon god sauce, swallow skin wonton, Fuzhou noodles, fried oysters, etc. (6) Zhejiang cuisine: Zhejiang cuisine has a long history and unique flavor, including Hangzhou and Shaoxing, Ningbo. Hangzhou cuisine attaches importance to fresh and tender fish and shrimp. Let the dish owners pay attention to the taste of knives. Ningbo cuisine tastes fresh and seafood is salty and fresh. Pay attention to freshness, softness and smoothness, and emphasize the original flavor. Shaoxing cuisine is good at cooking seafood and poultry dishes. Emphasize the fragrant, tender, crisp, glutinous soup and strong pastoral flavor. Zhejiang cuisine is bright in color, delicious, tender, soft and refreshing. The dishes are ingenious and exquisite, and the stewing, frying, stewing and steaming are all original. Jiaozi, cakes, soups and pasta in Zhejiang are all delicious. Famous dishes include West Lake vinegar fish, fried bell, crab catching, fresh eel, yellow croaker with pickled vegetable soup, soft-shelled turtle with rock sugar, oyster and egg dripping, lotus root with honey sauce, Jiaxing Zongzi, Ningbo Tangtuan, Huzhou Qianzhangbao and so on. (7) Hunan cuisine: Hunan cuisine includes Xiangjiang River Basin and Xiangxi Mountain Area of Dongting Lake. Hunan cuisine in Xiangjiang River Basin, Hengyang and Xiangtan mainly represents its characteristics, emphasizing color, material benefits and stress. Soft and tender, especially stewed vegetables are famous for cooking seafood, poultry and livestock in Dongting Lake area. Look at the characteristics and names of thick, salty and spicy soft stews. Hunan cuisine is good at making delicacies, smoked bacon and all kinds of bacon. The taste of chicken focuses on the salty, sour and strong Hunan cuisine. The famous dishes are Dong 'an Chicken, Steamed Bacon, Shark's Fin, Rock Sugar Xianglian, Beef with Red Pepper Sauce, Maoniu Baiye and Huogong Stinky Tofu. Few dishes are stewed with charcoal fire, and the original pot mats are full of fragrance. Although the pickled fish cooked by aquatic products in southern Anhui is well known, Wuhu and Anqing District represent Hefei District to cook seafood and livestock. They pay attention to the color of knives and flavor them with sugar, especially the smoked dishes are unique. Representative dishes such as Bengbu, Suxian and Fuyang pay attention to salty and spicy soup, and they are also used to seasoning famous flavor dishes with coriander: smoked duck, Mao Feng smoked shad, Fuliji roast chicken, preserved fish and shier cloud chicken.