Representative dishes of various cuisines:
Dry-roasted stone carp, shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu and Sichuan-style pork are the specialties of Sichuan cuisine.
Dong chicken, steamed bacon, shark's fin, crystal sugar Xianglian, red pepper beef breast, beef with hairy belly, stinky tofu, sour meat in Jishou, heart-changing eggs and other Hunan specialties.
Long Hudou, boiled shrimp, roast suckling pig, taro braised pork, whampoa scrambled eggs, braised earthworms, dog meat pot, multicolored shredded snake and other Guangdong specialties.
Stewed chicken with mushrooms, goo goo meat, Sweet and Sour Mandarin Fish, Bafen soup, snail shrimp, oil eel paste, white cabbage, watermelon chicken, chicken oil cabbage, sweet and sour pork ribs, whitebait in Taihu Lake, hairy crabs in Yangcheng Lake, etc.
Sweet and sour carp, Jiuzhuan large intestine, crispy soup, milk soup, Pu Cai, Nanchang, Yuji braised chicken, Jinan roast duck and other famous Shandong dishes.
West Lake vinegar fish, Dongpo meat, crab broth, hometown southern meat, dry fried bell, steamed meat with lotus leaf powder, West Lake shepherd's purse soup, Longjing shrimp, Hangzhou braised chicken, tiger running flat fire, braised pork with dried vegetables and other Zhejiang specialties.
Fotiaoqiang, chicken soup, light lobster sauce, litchi meat, drunken chicken, Tai Chi taro paste, pot stickers, meatballs and other Fujian dishes.
Braised horseshoe, braised pigeon in Huangshan, pickled mandarin fish, braised civet, Huizhou hairy tofu, and Huizhou barbecue with peach fat.