Shanghe Bang is also the Rong style cuisine with Chengdu and Leshan as the core, which is characterized by being close to the people and peaceful, rich in seasoning, relatively light in taste, and many traditional dishes. The Sichuan cuisine of the www.biquge.info Rong School of Sichuan cuisine emphasizes the fine and accurate use of materials, strictly based on the traditional classic recipes, its taste is mild, the fragrance is long, and at the same time, it concentrates on the high-end dishes such as palace dishes and mansion dishes in Sichuan cuisine, which usually have quite allusions. Delicate and delicate, mostly traditional Sichuan cuisine that has been passed down for a long time, in the old days it has always been the official cuisine of the governor of Sichuan, and the Sichuan cuisine in the high-end banquet dishes in the general hotel is made with Chengdu Sichuan cuisine as the standard recipe.

The high-end boutique dishes in Sichuan cuisine are basically concentrated in the Shanghe Bangrong faction, which is known as the king of Sichuan cuisine, and the high-end consommé dishes created by celebrity chef Huang Jinglin when he was in the imperial dining room of the Qing Palace are often used as a metaphor for the chef's highest level of cooking skills, "boiling water cabbage", which is the pinnacle of Sichuan cuisine in Chengdu. The old Chengdu Mansion cuisine is also a representative of light and high-end dishes in Sichuan cuisine, the "Imperial Health Cuisine" of "one dish and one grid, one hundred dishes and one hundred flavors", and the representative dishes such as orange cordyceps duck, braised pork with mash, Liu Gongya fish and so on.

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Famous dishes include boiling water cabbage, Qingcheng Mountain ginkgo stewed chicken, husband and wife lung slices, ants on the tree, garlic white meat, hibiscus chicken slices, pot pork slices, white oil tofu, roasted white (salty roasted white, sweet roasted white), fish flavor series (shredded meat, eggplant), catfish loach series (stone pot catfish loach), salt-fried meat, dry stir-fried eel slices, eel vermicelli, hot and sour duck blood, Dongpo elbow, Dongpo cuttlefish, steamed Jiangtuan, stilt beef, Xiba tofu, konjac series (snow konjac, konjac roast duck), strings of incense, cold pot fish, Jianyang mutton soup, dry roasted rock carp, Dry-roasted osmanthus fish, Yaanya fish full feast, etc.

Snacks from all over Sichuan are also often seen as part of Sichuan cuisine. Sichuan snacks are mainly based on Shanghe Gang snacks, with Sichuan Bazi as the center, such as Sichuan kimchi series, cold noodles series (northern Sichuan cold noodles, sad cold noodles), northern Sichuan rice noodles (such as Mianyang rice noodles, Mianzhu mutton noodles), sweet potato powder series (hot and sour noodles, fat intestine noodles), pot helmet series (braised pork pot helmet, lung slice pot helmet, etc.), bean curd series (spring water bean curd, Tan bean curd, beef bean curd, steamed bean curd, ice drunk bean curd, hot and sour bean curd), pasta series (dandan noodles, spicy beef noodles), Qingcheng Mountain old bacon, Sichuan sausage, egg baked cake, Whitebait baked eggs, leaf rake, yellow rake, butting, three cannons, pickled pepper and phoenix feet, steamed vegetables, salted beef, cold pot skewers, salt-wrapped eggs, Leshan sweet duck/Pengshan sweet duck, weird chicken nuggets, bangbang chicken, Baiwei chicken, green pepper chicken, nine-flavor chicken, bowl chicken, salted duck, husband and wife lung slices, etc.

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Xiaohe Gang is also known as Yanbang cuisine, which is mainly based on Zigong and Neijiang, and its characteristics are atmospheric, weird, and high-end. The development of the salt industry in ancient times created this famous dish, so it is also called "salt gang cuisine" and "salt merchant cuisine", which is the "small river gang system" represented by the food flavor of Jinghe (Puxi River). The specialties of Zigong are: fire whip beef, cold rabbit, cold beef series, Fushun bean curd, diving fish, fresh pot rabbit, fresh pepper rabbit, beef Buddha baked elbow, pike fish hot pot and so on. Neijiang characteristics: Zizhong Qiuxi River catfish.

Yibin characteristics: Yibin Ran Noodles, Zhuhai Famous Dishes, Lizhuang White Meat, Ye'er Ba, Nixi Sesame Cake, Baixi Chao Cake, Rabbit Hot Pot. Luzhou special snacks: white cake, London cake, yellow cake, pig cake, Jiaosha pearl ball, Lianghe peach slices, Hejiang grilled fish, Jiang's braised cabbage, old duck, Zhu's miscellaneous sauce

Xiaohebang is also the birthplace of boiled beef, and there has been a way to eat boiled beef since ancient times. The boiling technique has been carried forward through the Xiahe Gang Sichuan cuisine pie, and has achieved a series of boiled high-quality Sichuan dishes such as boiled fish and boiled pork slices.

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Xiahe Gang is centered on Chongqing, Dazhou and Nanchong, and Xiahe Gang Sichuan cuisine is generous and rough, and is known for its rapid renovation of patterns, bold materials, and not sticking to materials. Chongqing Dazhou Nanchong Sichuan cuisine is based on traditional Sichuan Eastern cuisine.

Its representative works include sauerkraut fish, Mao Xuewang, saliva chicken, dried vegetable stew series (mostly dried cowpeas), boiled meat slices and boiled fish as the representative of the boiled series, spicy snails, bean shrimp, spicy shellfish and spicy fat sausage as the representative of the spicy series, spring chicken, roast chicken, taro chicken and beer duck as the representative of the dry roast series.

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Cantonese cuisine is Cantonese cuisine, which refers to Guangzhou cuisine in a narrow sense, that is, generally refers to Guangzhou cuisine, including Nanfanshun), is one of the four traditional Chinese cuisines, originated in Lingnan, and developed from Guangzhou cuisine, Hakka cuisine, and Chaozhou cuisine in a broad sense. It is a cuisine that started late, but it has a far-reaching influence, most of the Chinese restaurants in the world are based on Cantonese cuisine, and Cantonese cuisine is as famous as French cuisine around the world, and Chinese food abroad is basically Cantonese cuisine. Therefore, many people believe that Cantonese cuisine is the representative cuisine of overseas China.

Cantonese cuisine integrates the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Bao'an, etc., as well as the strengths of Beijing, Suzhou, Huai, Hangzhou and other provincial cuisines as well as Western cuisine. Cantonese cuisine is based on the strengths of hundreds of schools, with a wide range of materials, rare materials, exquisite ingredients, good at innovation in imitation, and cooked according to the preferences of diners. The cooking techniques are varied and fickle, and the ingredients used are strange and extensive. In the cooking, it is mainly fried and exploded, and there are stew, frying, and roasting, pay attention to the light but not light, fresh but not vulgar, tender but not raw, oily but not greasy, there are "five flavors" (fragrant, loose, soft, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, fresh) said. Strong seasonality, light in summer and autumn, rich in winter and spring. Famous Cantonese dishes include: chicken stewed snake, dragon and tiger fight, roast suckling pig, Taiye chicken, salt-baked chicken, boiled shrimp, white-cut chicken, roast goose, etc.

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Represented by Guangzhou cuisine, it integrates the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, and Zhongshan, and is mainly popular in the central and western parts of Guangdong, Hong Kong, Macao, and eastern Guangxi.

Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to seek freshness in the clear and beauty in the light. And it changes with the season, summer and autumn are more light, and winter and spring are more intense. The taste is clear, fresh, tender, refreshing, smooth and fragrant; The seasoning is sour, sweet, bitter, spicy, and salty; This is the so-called five flavors and six flavors. It has the reputation of "food in Guangzhou". The representative varieties are: Guangzhou Wenchang chicken, dragon and tiger fight, boiled shrimp, roast suckling pig, taro button meat, Huangpu scrambled eggs, stewed worms, dog meat pot, colorful fried snake silk, etc.

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It is also known as Dongjiang flavor and is represented by Huizhou cuisine. It is endemic in the Hakka areas of Guangdong, Jiangxi and Fujian. It is close to the western Fujian flavor in Fujian cuisine.

Hakka dishes are heavy in oil, salty in taste, and the sauce is simple, but the main ingredients are prominent. I like to use three birds and animal meat, and rarely use vegetables and vegetables, and there are not many fresh seafood in the river. The representative varieties are: Dongjiang salt-baked chicken, Dongjiang stuffed tofu, refreshing beef balls, stuffed tofu, stuffed three treasures, etc., showing a strong food style of ancient Zhongzhou.