Sichuan cuisine: The main representatives are Chengdu cuisine and Chongqing cuisine, which are famous for their spicy flavor and numerous seasonings. They are well-known for their sour, spicy and spicy flavors. There are more than 30 kinds of dishes, including spicy, fishy, strange, homely, watercress and dried tangerine peel. The representative dishes are shredded pork with fish flavor, kung pao chicken and Mapo tofu.
Cantonese cuisine: It consists of Guangdong cuisine, Chaozhou cuisine, Dongjiang cuisine, with wide selection of materials and strong seasonality. The representative dishes are three snakes, dragons and tigers stewed and crispy suckling pigs.
Huaiyang cuisine: it is the general name of local flavor dishes such as Huai 'an, Yangzhou, Zhenjiang, etc. The ingredients are fresh, light and tasty, and the color is bright, mainly with light taste. The representative dishes are Huaiyang Lion Head and Changshu Jiaohua Chicken.
Cantonese cuisine has a wide selection of materials, which is strange and miscellaneous. Shanghai and seafood are treasures in food, and birds, rats, snakes and insects are all delicacies. The choice of dishes also pays attention to fresh, smooth and tender, light in summer and autumn, and rich in winter and spring. In addition to paying attention to fresh raw materials, we should also pay attention to keeping raw materials fresh in the heat. Cantonese cuisine has unique seasonings, such as oyster sauce, juice, fish sauce, pearl oil, sweet and sour, western juice and so on. Cooking methods are unique, such as pot, bubble and "board". The representative dishes of Cantonese cuisine are: Three Snakes, Dragon Tiger Club, Dragon Tiger, Phoenix Snake Soup, Fresh Shrimp in Oil, Sweet Lotus, Fresh Mushroom in Oyster Sauce, Wazhangshanrui, Crispy Suckling Pig, etc.