川菜：Sichuan Cuisine
麻婆豆腐(MaPo Tofu)、回鍋肉(double cooked pork slices)、干燒魚翅(Dry-Braised Shark’sFin)、豆花肉蟹(SautéｅdHardshell Crab with Tofu Pudding)、壇子雞(Chicken in Pot)、樟茶鴨(Smoked Duck，Sichuan Style)、魔芋鴨(Braised Duck with Shredded Konjak)
粵菜：Canton cuisine
佛跳墻(Fotiaoqiang)、叉燒(BBQ Pork)、燒鵝(Roast Goose)、白斬雞(Chopped Boiled Chicken)、脆皮乳豬(Crispy BBQ Suckling Pig)、脆皮乳鴿(Crispy Pigeon)
魯菜：Shandong cuisine
蔥燒海參(Braised Sea Cucumbers with Spring Onions)、九轉大腸(Braised Intestines in Brown Sauce)
北京菜：Beijing cuisine
北京烤鴨(Peking Duck)、京醬肉絲(SautéｅdShredded Pork in Sweet Bean Sauce)、羊蝎子(Lamb Spine Hot Pot)
貴州菜：Guizhou cuisine:
酸湯魚(Fish in Sour Soup)、花江狗肉(Huajiang Dog Meat)
湘菜：Hunan cuisine
剁椒魚頭(Steamed Fish Head with Diced Hot Red Peppers)、蓮蓬扣肉(Braised Pork with LotusSeeds)、農家小炒肉(Shredded Pork with Vegetables)、干鍋茶樹菇(Griddle Cooked Tea Tree Mushrooms)
淮揚菜：Huaiyang cuisine
紅燒獅子頭(Stewed Pork Ball in Brown Sauce)、蜜汁火方(Braised Ham in Honey Sauce)
浙江菜：Zhejiang cuisine
西湖醋魚(West Lake Fish in Vinegar Gravy)、東坡肉(Braised Dongpo Pork)
東北菜：Northeast Cuisine:
小雞燉蘑菇(Stewed Chick with Mushroom)、醬骨架(Braised Spare Ribs in Brown Sauce)
新疆菜：Xinjiang cuisine:
大盤雞(Braised Chicken with Potato and Green Pepper)、孜然寸骨(SautéｅdSpare Ribswith Cumin)
廣西菜：Guangxi Cuisine:
啤酒鴨(Stewed Duck in Beer)、酸筍炒牛肉(Sautéｅd Beef with Pickled Bamboo Shoots)
上海菜：Shanghai cuisine:
油爆蝦(Stire-FriedShrimps)、毛蟹炒年糕(SautéｅdHardshell Crab with Rice Cake)江西菜：三杯雞(Stewed Chicken with Three Cups Sauce)、藜蒿炒臘肉(SautéｅdPre- served Pork with Artemisia selengensis)
云南菜：Yunnan cuisine
汽鍋雞(Steam Pot Chicken)
