In the Qing Dynasty, four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed (according to the ranking in Xu Ke's Collection of Clear Barn Banknotes, the same below). Later, local cuisines such as Fujian, Zhejiang, Hunan and Huizhou became famous gradually, thus forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine and Zhejiang cuisine. China people invented frying (explosion, stir-frying), burning (stewing, stewing, braising and marinating), frying (steaming and pasting), frying (cooking), boiling (braising, stewing and stewing), steaming, roasting (salting, smoking and air drying) and cold salad.
Shandong cuisine is one of the four traditional cuisines (and eight traditional cuisines) in China. Compared with the influential cuisines such as Huaiyang, Sichuan and Guangdong, Shandong cuisine has the longest history, the richest techniques and the most skillful skills. It is the representative of cooking culture in the Yellow River Basin. Sichuan cuisine is one of the four traditional Han cuisines in China and one of the eight Chinese cuisines. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine includes Sichuan cuisine, pastry snacks and hot pot. Sichuan cuisine is divided into three schools: Rong School (Shanghe Gang), Chongqing School (Xiahe Gang) and Salt Gang (Xiaohe Gang).