Sichuan cuisine

Cantonese cuisine

Fujian cuisine/dishes

Su cuisine,

Zhejiang cuisine

Hunan cuisine

Anhui cuisine

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Cuisine, also known as "Bangcai", refers to the genre of China cuisine, which has evolved into its own system after a long period of time in terms of materials selection, cutting and cooking, and has distinctive local flavor characteristics and is recognized by the society.

The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and food customs, and recognized by all parts of the country.

As early as the Shang and Zhou Dynasties, China's food culture had taken shape, with Taigongwang as the most representative, and then in the Qi Huangong period of the Spring and Autumn Period and the Warring States Period, the flavors of the northern and southern dishes in the food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine became the most influential local dishes at that time, and were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" of China's traditional diet.

In addition to the eight major cuisines, there are some influential sub-cuisines in China, such as Chaozhou Cuisine, Northeast Cuisine, Benbang Cuisine, Jiangxi Cuisine, Hubei Cuisine, Beijing Cuisine, Tianjin Cuisine, Hebei Cuisine, Henan Cuisine and Hakka Cuisine.