China Han people's food culture has a long history, and there are many cuisines in cooking. The four major cuisines of Luchuan, Jiangsu and Guangdong were formed earlier. Later, Zhejiang, Fujian, Hunan, Anhui and other local cuisines gradually became famous, forming the "eight major cuisines" in China, namely, Jiangsu cuisine, Fujian cuisine, Sichuan cuisine, Shandong cuisine [1], Guangdong cuisine, Hunan cuisine, Zhejiang cuisine and Anhui cuisine. [2]

Han people in China invented frying (explosion, frying), roasting (stewing, stewing and marinating), frying (baking paste), frying (boiling), boiling (boiling, stewing and stewing), steaming, roasting (pickling, smoking and air drying) and cooling. Handed down from generation to generation by famous chefs, it has formed its own distinctive cuisine: in addition to the eight influential cuisines of Shandong, Sichuan, Jiangsu, Guangdong, Zhejiang, Fujian, Hunan and Anhui, there is also the Northeast Cuisine (Northeast).