(1) Beijing cuisine: Beijing cuisine combines the cooking skills of Han, Mongolian, Manchu, Hui and other ethnic groups, absorbs the flavor characteristics of major regions of the country, integrates the Shandong flavor, inherits the essence of court dishes in the Ming and Qing Dynasties, and forms its own special flavor, which is mainly fried, rinsed, fried, roasted and roasted, and is characterized by crispness, crispness and delicious taste. Famous flavor dishes include: Beijing Roast Duck, Sauté ed Double Crispy, Sauté ed Mutton with Onion, Roasted Wings, Sauté ed Duck Feet, Painted on All Sides, Sauté ed Yellow Vegetables, airball, Peppered Fish, Sauté ed Chicken, Sauté ed Fish Slices, Stewed Rice, Braised Pork, Longxu Noodles, Xiaowotou and so on. (2) Shanghai Cuisine: Shanghai Cuisine is based on local cuisines, widely absorbing the strengths of Jiangsu, Zhejiang, Shanghai, Guangdong, Hunan and Western cuisines and forming its own characteristics. The taste is strong but not greasy, light and elegant, mellow and rich, and the dishes are diverse; And it is best to cook delicious food with seafood and river fresh; Snacks snacks are colorful. Shanghai's famous flavor dishes are: ginseng shrimps, Monopterus albus, braised fish, stir-fried grass heads, shrimp balls in soup, Sichuan style pork, roasted river snails, fan-shaped dumplings, eight-treasure hot sauce, braised pork with peeled skin, chicken bone sauce, rich soup with gold and jade, fried steamed bread, steamed pigeon, longan and Tian. (3) Henan cuisine: Henan cuisine has a long history, and its flavor is represented by Luoyang and Kaifeng, which integrates palace cuisine, official cuisine, market cuisine and temple cuisine. Henan is located in the north, but the food tastes different from Beijing. It tastes light, but it is light and delicious. Henan cuisine must be cooked moderately and cooked just right; The tune must be uniform, harmonious and fragrant. Its characteristics are: moderate sweetness and salty taste, sour but not cold; Fresh and palatable, crisp but not broken; Elegant color, fresh and elegant. Famous flavor dishes include: Yellow River carp braised noodles, braised Hericium erinaceus, Luoyang Yan, hemp-rotted sea cucumber, roasted jiaozi, purple crispy meat, iron pot eggs, cinnamon leather edge, Wang Bo Guo Kui, fried crispy fire and so on. (4) Shaanxi cuisine: Shaanxi cuisine is one of the ancient cuisines in China. It consists of three local cuisines: Guanzhong, Northern Shaanxi and Hanzhong, with Guanzhong cuisine as the representative. Its characteristics are: the raw material is mainly pork and mutton, which is rich in flavor, fragrant, fat, crisp and rotten, and the main flavor is outstanding. In northern Shaanxi, mutton is the main raw material, and it is common to cook mutton and pork together. Hanzhong cuisine tastes spicy, pepper is well used and the dishes are fresh and spicy. Shaanxi cuisine emphasizes complete shape, crisp and tender, rich in juice, paying attention to Fei Huo in cooking (that is, there is fire in the pot) and reusing various seasonings. Snacks, snacks and dishes are equally divided, with many varieties, unique tastes and high popularity. The famous dishes are: roasted pheasant, roasted carp, carp in milk soup pot, cucurbit chicken, fried Toona sinensis fish, shredded water, fried sesame mutton, hand-grabbed mutton, dumpling feast (dumpling feast with various forms and different fillings), beef and mutton paomo, queen mother cake, Ganxian Guokui and so on. (5) hubei cuisine: hubei cuisine is dominated by aquatic products, with elaborate production, especially firepower. It is mainly steamed, stewed, fried, roasted and fried, and has the characteristics of thick juice, strong taste, heavy mouth and pure taste. Including the flavors of Wuhan, Jingsha and Huangzhou. Wuhan cuisine has absorbed the strengths of cuisines from all over Hubei and other places, and is good at change and reform, especially simmering soup. Jingsha cuisine is rare for cooking freshwater fish, and all kinds of steamed vegetables (such as Mianyang Sanzheng) are the most distinctive, with thin dosage, pure taste and good at maintaining the original flavor. Huangzhou cuisine is good at roasting and frying, with wide oil consumption, moderate firepower, thick juice, salty taste and strong local flavor. Snacks have a special taste. Famous dishes include Wuchang fish, fish maw with chicken paste, Zhongxiang Panlong, crock stewed chicken, stewed turtle soup, chicken paste and peach fish, Xiakou Pearl soup, three fresh bean skin, Regan Noodles, Dongpo cake and so on. (6) Tianjin cuisine: Tianjin cuisine is good at cooking seafood and river fresh, paying attention to seasoning and seasonality. The taste is mainly salty and light, the sauce is heavy, the heat is heavy, and the snacks are diverse. Famous flavor dishes include: grilled shark's fin in the air, roasted sea sheep, fried belly with salt, palace roasted mullet, fried iron sparrow, single sheep brain, mally wild duck, big twist, pancake fruit, donkey rolling, rotten tenderloin and so on. (7) Hebei cuisine: Hebei has a vast territory and a large population. There are three schools of flavor cuisine: Central South Hebei School, Palace School beyond the Great Wall and JD.COM Coastal School. Baoding, as a representative of central and southern Hebei, is characterized by extensive materials, mainly fish, shrimps and crabs from mountain products and Baiyangdian, with heavy color, fragrance and soup. As a representative of the Great Wall, Chengde is characterized by selecting local raw materials to cook palace dishes and delicious food. Similar to Beijing Palace Cuisine, but no cows and rabbits, meticulous knife work, emphasis on fire work, exquisite shape and dishes, crisp and salty taste. JD.COM is dominated by Tangshan, which is close to Bohai Sea. Good at cooking fresh seafood, characterized by rich raw materials and exquisite knife work. The taste is light, paying attention to clear oil and thickening. The dishes are matched with exquisite Tangshan porcelain containers, which have a unique style. Hebei-style snacks are also distinctive, with many varieties of pasta and good quality. The famous dishes are: evenly mixed meat melon, boiled shrimp, Yipin Shoutao, Tianguishan chicken, roasted North and South, Changshan turtle, roasted whole deer, golden lion fish, glutinous rice sweet wine, Raoyin bean curd, Wang Dashan tripe, crispy rice and buckwheat noodles. (8) Inner Mongolia cuisine: Its characteristics are mainly reflected in the flavor of Mongolian cuisine. It is relatively rough, with mutton, milk, wild vegetables and pasta as the main raw materials; The cooking method is relatively simple, mainly baking, advocating full and true original flavor. Inner Mongolia's famous dishes are: roast leg of lamb, whole sheep summer sleeping mat, hand-grabbed mutton, milk tea, koumiss, naked wheat noodles, Zishan smoked chicken, dried meat, Hada cake, honey hemp leaves, Mongolian distillate cakes, and Dexing's steamed dumplings. (9) Jin cuisine: The flavor of Jin cuisine consists of three regions: Yuncheng and Linfen are the main roads in the south, and seafood is the main ones, with heavy taste.