What are the eight major cuisines? What are the representative dishes? Thank you. Thick

Shandong cuisine: Qilu cuisine is famous for its fragrance, freshness and pure taste. One dish is delicious, and hundreds of dishes are not heavy. In particular, there are strict regulations on the use and preparation of soups, clear soups and milk soups. The dishes are famous for their freshness, crispness and tenderness. Using soup stock is a major feature of Jinan cuisine. Sweet and sour carp, Kung Pao Chicken (Lu style), Nine-turn Large Intestine, Tangbao Double Crisp, Milk Soup with Pu Cai, Southern Intestine, Yuji Braised Chicken, Jinan Roast Duck, etc. are all well-known Jinan dishes. Jinan's famous snacks include: pot stickers, soup dumplings, pansi cakes, sugar pancakes, Luohan cakes, money cakes, steamed honey sandao, dumplings, etc. Texas cuisine is also an important branch of Qilu flavor. The representative dish is Texas boneless braised chicken.

Sichuan cuisine: The flavor of Sichuan cuisine includes the characteristics of Chongqing, Chengdu and Leshan, Neijiang, Zigong and other local cuisines. The main feature is the variety of flavors. Chili pepper, pepper, Sichuan peppercorns, bean paste, etc. are the main condiments. Different ratios create spicy, sour, peppery, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange flavor, etc. The taste is all thick and mellow, with the special flavor of "one dish, one style" and "hundred dishes and hundreds of flavours", and all kinds of dishes are very popular. There are as many as 38 cooking methods in Sichuan cuisine, including stir-frying, pan-frying, dry-roasting, deep-frying, smoking, soaking, stewing, braising, braising, pasting, and popping. In terms of taste, special attention is paid to color, aroma, taste and shape, and it has the advantages of both north and south. It is famous for its rich, wide and thick taste. There have always been "seven flavors" (sweet, sour, numb, spicy, bitter, fragrant, salty) and eight flavors (dry roast, sour, spicy, fish flavor, dry stir-fry, strange flavor, pepper numbness, and red oil). Sichuan cuisine therefore has three characteristics: a wide range of materials, diverse seasonings, and strong adaptability of dishes. A complete flavor system is composed of five major categories: banquet dishes, popular light dishes, home-cooked dishes, three-steamed and nine-duck dishes, and flavored snacks. It enjoys the reputation of "eat in China and taste in Sichuan" internationally. Among the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, strange-flavor chicken, kung pao chicken, steamed beef with rice flour, mapo tofu, tripe hot pot, dry-fried shredded beef, couple Fei slices, Dengying beef, Dandan noodles, glutinous rice balls, Long Chaoshou, etc. The five famous dishes in Sichuan cuisine are: fish-flavored shredded pork, Kung Pao chicken, couple's lung slices, Mapo tofu, twice-cooked pork, etc.

Jiangsu cuisine: Jiangsu cuisine is branched off from the original Jiangsu and Zhejiang cuisines. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang style, Nanjing style, Southern Jiangsu style, Zhejiang style and Huizhou style. Later, Zhejiang cuisine and Anhui cuisine each became one of the eight major cuisines with their distinctive characteristics. Jiangsu cuisine consists of the Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisine. Represented by Huaiyang and Southern Jiangsu flavors

Cantonese cuisine: (3) Chaoshan cuisine: Represented by Chaozhou cuisine, mainly popular in Chaoshan area, and closer to the southern Fujian flavor in Fujian cuisine; (2) Hakka cuisine Flavor: Also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in the Hakka areas of Guangdong, Jiangxi and Fujian. It is closer to the Western Fujian flavor in Fujian cuisine; (1) Cantonese flavor: represented by Guangzhou cuisine, it combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavors, and is mainly popular in central and western Guangdong, Hong Kong, and Macau , Eastern Guangxi

Fujian cuisine: Eastern Fujian cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages." The ingredients are carefully selected and the knife skills are rigorous; the heat is paid attention to and the soup is adjusted; the condiments are used, and the taste is varied, which shows four distinctive characteristics: First, the knife skills are ingenious, and the taste is interesting. The paper has a good reputation, and its more famous dishes include fried conch slices. Second, there are many soup dishes with endless variations. It is known as "one soup with ten changes". The most famous one is like Buddha jumping over the wall. The third is the unique seasoning, especially one. The seasoning of Eastern Fujian cuisine tends to be sweet, sour and light, and it likes to add sweet and sour. For example, the more famous dishes such as lychee meat and drunken pork ribs are sour and sweet. This eating habit is related to the fact that cooking ingredients are mostly obtained from delicacies from mountains and seas. Make good use of sugar to remove the fishy and greasy taste; use vinegar skillfully to make it sour and sweet; if the taste is light, you can maintain the original flavor. It is famous for being sweet but not greasy, sour but not harsh, light but not thin. The five representative dishes are: Buddha Jumps over the Wall, Sea Mussels in Chicken Soup, Snail Slices with Light Soy Sauce, Lychee Pork, and Drunken Chicken with Soup. Five representative bowls: Tai Chi taro paste, pot side paste, meat balls, fish balls, and flat meat swallows.

Zhejiang cuisine: Zhejiang cuisine has a long history, and its flavors include dishes from Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine attaches great importance to fresh, live and tender raw materials, mainly fish, shrimp, and seasonal vegetables. It pays attention to knife skills, fresh taste, and highlights the original taste. Ningbo cuisine combines salty and fresh food, and is famous for cooking seafood, which emphasizes freshness, tenderness, softness and smoothness, emphasizing original flavor and deliciousness.

Shaoxing cuisine specializes in cooking fresh river poultry. The dishes emphasize the fragrant and chewy texture in the mouth, and the soup is rich in flavor and rich in rural flavor. Zhejiang cuisine has the characteristics of bright colors, delicious, tender, crisp, soft and refreshing dishes, small and exquisite dishes, handsome and beautiful. It is famous for stewing, frying, stewing and steaming, and emphasizes its original flavor. There are many varieties of dumplings, cakes, soups and noodles in Zhejiang dim sum with good taste. Famous dishes include: Longjing Shrimp, West Lake Water Shield Soup, Fried Eel Back with Shrimp, West Lake Vinegar Fish, Fried Ring Bell, Grabbing Crab, New Style Eel, Yellow Croaker in Pickled Vegetable Soup, Rock Sugar Turtle, Oyster Eggs, Honey-filled Lotus Root, Jiaxing rice dumplings, Ningbo glutinous rice balls, Huzhou Qianzhang steamed buns, etc.

Hunan cuisine: Hunan cuisine includes dishes from three regions: the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan. The Xiangjiang River Basin, centered on the Yangtze River, Hengyang and Xiangtan, is the main representative of Hunan cuisine. It is characterized by its heavy oil, rich color, emphasis on affordability, and emphasis on freshness, sourness, hotness, softness and tenderness. It is especially famous for its stewed vegetables and preserved vegetables. The dishes in the Dongting Lake area are famous for cooking river fresh food, poultry and livestock. They are characterized by large amounts of oil, thick oil, salty, spicy, fragrant and soft. They are famous for stews and roasted dishes. Xiangxi cuisine is good at making wild game, smoked bacon, various cured meats, and chicken. The taste focuses on salty, sour, and spicy flavors, with a strong mountain flavor. The biggest features of Hunan cuisine are spicy and spicy. Famous dishes include: Dong'an Chicken, Steamed Cured Meat, Zuan Shark's Fin, Rock Sugar Hunan Lotus, Red Pepper Cured Beef, Hairy Beef Baiye, Fire Palace Stinky Tofu, Jishou Sour Pork, Egg Replacement, etc.

Anhui cuisine: 1) Southern Anhui flavor: represented by Huizhou cuisine. It is mainly popular in Huangshan, Shexian (ancient Huizhou), Tunxi and other places and western Zhejiang. It is closer to the Yangtze River style, Southern Jiangsu cuisine and Zhejiang cuisine in Jiangsu cuisine (2) The Yangtze River style is represented by Wuhu and Anqing areas. It was mainly popular along the Yangtze River and later spread to the Hefei area. 3) The Yanhuai flavor, represented by Bengbu, Suxian, Fuyang and other places, is mainly popular in central and northern Anhui.