The eight major cuisines are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. China has a long tradition of food culture, and there are many cuisines in cooking. As early as the Shang and Zhou Dynasties, China's food culture took shape, and in the Spring and Autumn Period and the Warring States Period, there was a difference in the flavor of North and South dishes in the food culture. During the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems, and in the Southern Song Dynasty, a pattern of sweet south and salty north was formed.

China has a long tradition of food culture, and there are many cuisines in cooking. Four major cuisines of Luchuan, Yuesu were formed in Qing Dynasty. Later, Fujian, Zhejiang, Hunan, Anhui and other local cuisines gradually became famous, thus forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. China people invented frying (explosion, stir-frying), burning (stewing, stewing, braising, marinating), frying (steaming, pasting), frying (boiling), boiling (boiling, stewing, stewing), steaming, roasting (pickling, smoking, air drying) and cold salad.

Since the development of catering culture, the cooking skills of the eight major cuisines have their own charm, and the characteristics of dishes are also different. Generally speaking, northern dishes are mainly thick and salty; The food in East China is mainly sweet and salty, while the food in Southwest China is mainly spicy.

Different cooking methods in different places have formed different characteristics of dishes. For example, Shandong cuisine and Beijing cuisine are good at frying, frying, roasting and frying. Stewing, steaming and burning in Anhui and Jiangsu; Sichuan cuisine is good at roasting and frying. Cantonese food is good at roasting, baking, frying, stewing and steaming.

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