川菜：Sichuan Cuisine
麻婆豆腐(MaPo Tofu)、回锅肉(double cooked pork slices)、干烧鱼翅(Dry-Braised Shark’sFin)、豆花肉蟹(SautéｅdHardshell Crab with Tofu Pudding)、坛子鸡(Chicken in Pot)、樟茶鸭(Smoked Duck，Sichuan Style)、魔芋鸭(Braised Duck with Shredded Konjak)
粤菜：Canton cuisine
佛跳墙(Fotiaoqiang)、叉烧(BBQ Pork)、烧鹅(Roast Goose)、白斩鸡(Chopped Boiled Chicken)、脆皮乳猪(Crispy BBQ Suckling Pig)、脆皮乳鸽(Crispy Pigeon)
鲁菜：Shandong cuisine
葱烧海参(Braised Sea Cucumbers with Spring Onions)、九转大肠(Braised Intestines in Brown Sauce)
北京菜：Beijing cuisine
北京烤鸭(Peking Duck)、京酱肉丝(SautéｅdShredded Pork in Sweet Bean Sauce)、羊蝎子(Lamb Spine Hot Pot)
贵州菜：Guizhou cuisine:
酸汤鱼(Fish in Sour Soup)、花江狗肉(Huajiang Dog Meat)
湘菜：Hunan cuisine
剁椒鱼头(Steamed Fish Head with Diced Hot Red Peppers)、莲蓬扣肉(Braised Pork with LotusSeeds)、农家小炒肉(Shredded Pork with Vegetables)、干锅茶树菇(Griddle Cooked Tea Tree Mushrooms)
淮扬菜：Huaiyang cuisine
红烧狮子头(Stewed Pork Ball in Brown Sauce)、蜜汁火方(Braised Ham in Honey Sauce)
浙江菜：Zhejiang cuisine
西湖醋鱼(West Lake Fish in Vinegar Gravy)、东坡肉(Braised Dongpo Pork)
东北菜：Northeast Cuisine:
小鸡炖蘑菇(Stewed Chick with Mushroom)、酱骨架(Braised Spare Ribs in Brown Sauce)
新疆菜：Xinjiang cuisine:
大盘鸡(Braised Chicken with Potato and Green Pepper)、孜然寸骨(SautéｅdSpare Ribswith Cumin)
广西菜：Guangxi Cuisine:
啤酒鸭(Stewed Duck in Beer)、酸笋炒牛肉(Sautéｅd Beef with Pickled Bamboo Shoots)
上海菜：Shanghai cuisine:
油爆虾(Stire-FriedShrimps)、毛蟹炒年糕(SautéｅdHardshell Crab with Rice Cake)江西菜：三杯鸡(Stewed Chicken with Three Cups Sauce)、藜蒿炒腊肉(SautéｅdPre- served Pork with Artemisia selengensis)
云南菜：Yunnan cuisine
汽锅鸡(Steam Pot Chicken)
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