Features:
Sour,
sweet, fragrant, oily, tasty, Well-known for its hot and pungent flavoring; Noted for being tonguenumbing Particular about the use of seasonings Main condiments: bean paste, pickled pepper
Function：enrich the blood build up resistance、 make your nutrition balanced.
Famous dishes of Zhejiang cuisine
西湖醋鱼 Xihu Sour Fish
Dong-po-rou (Dongpo Pork), which must be eaten when you are in Hangzhou.
Shandong
One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines
Dezhou Braised Chicken德州扒鸡
Four-Joy Meatballs”四喜丸子
Sichuan Cuisine
2000
years of history but gained popularity all over China after 1980’s Now it is one of the fastest growing cuisines in the world. Learn from other cuisines and cook in its own style
地上爬的，除了火车；水里游的，除了 船儿。
Features:
Crisp, light, refreshing and tasty Lay emphasis on deep frying, stewing, baking and especially on the color of the dishes. Two basic rules: 1) The food must be absolutely fresh. 2) The meal must be harmonious, which means that different colored foods must complement each other and that taste and texture should contrast.

Features :
Fresh,
tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.
Peppery and hot chicken辣炒鸡丁
Anhui Cuisine
Anhui
Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain
Hunan dishes are so cooked because of the humid weather here, which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness to keep health.
东坡肉Dongpo pock
Beggar's Chicken
The
dish was invented by a thief in Hangzhou. The story goes that because the hungry thief had no stove, so he wrapped the stolen bird in clay and baked it in a hole in the ground. By this way, the aroma and flavor of the bird were well kept.
Pork Shreds with Fish Flavor鱼香肉丝
Eggplant in Garlic Sauce 鱼香茄子
Mapo Tofu
Diced Chicken with Chili and Peanuts
宫保鸡丁
夫妻肺片 Pork Lungs in Chili Sauce
Cantonese cuisine In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats.广东人吃天上飞的，除了飞机；
龙井虾仁 Longjing Tea Shrimps
Zhejiang cuisine
Hangzhou style
Shaoxing style
Ningbo style糯源自素烧鹅Main material：pea、 mushroom、glutinous rice（糯米）、bean curd（豆腐皮）
冰糖甲鱼 :Steamed Turtle in Crystal Sugar Soup
Santao Duck 三套鸭
squirrel-shaped mandarin fish 松鼠鳜鱼
Hunan cuisine
Hunan
cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
Features:
Focus
on the temperate of cooking Good at braising and stewing.
Turtle soup with ham
Zhejiang cuisine
Feature
Zhejiang cuisine, not greasy, wins its reputation for freshness,tenderness, softness, and smoothness of its dishes with mellow fragrance.
Features:

Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste"(卤味)
Fo Tiao Qiang
Boiled whole chicken 清炖全鸡
Jiangsu Cuisine


1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury.

China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.
Chinese food can be roughly divided into eight regional cuisines ：


Features:
Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes