The Four Cuisines, usually referred to as the "Four Cuisines" in Chinese food culture, is also known as one of the "Eight Great Cuisines of China", including Sichuan, Guangdong, Hunan and Lu Cuisines. These four cuisines have a wide influence in China, and different regions have their own tastes and characteristics, representing the richness and diversity of Chinese food culture. Sichuan Cuisine is famous for its spicy, rich, oily but not greasy taste, Guangdong Cuisine is concerned about knife work and original flavor, Hunan Cuisine focuses on freshness, aroma and spiciness, while Lu Cuisine focuses on the flavor of oil, salt, freshness and aroma.