The eight major cuisines are Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Guangdong cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. Four major cuisines of Luchuan, Yuesu were formed in the Qing Dynasty (according to the ranking in Clearing Banknotes in Qing Dynasty compiled by Tsui Hark, the same below).

Later, Fujian, Zhejiang, Hunan, Anhui and other local cuisines gradually became famous, forming China's "eight major cuisines", namely, Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

formative factor

1, custom reason

Native products and customs, such as cattle and sheep in northern China, are often cooked with beef and mutton; South China is rich in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China. Seafood is used for cooking.

2. Climatic reasons

Climate differences in different places form different tastes. Generally speaking, it is cold in the north of China, and the dishes are mainly salty. East China has a mild climate, and the dishes are mainly sweet and salty, while southwest China is rainy and humid, and the dishes are mainly spicy.

Refer to the above? Baidu encyclopedia-eight major cuisines