China's Han Chinese food culture has a long history, dishes in the cooking of many schools. Sichuan, Lu, Guangdong, Suzhou four major cuisines formed earlier, and later, Zhejiang, Fujian, Hunan, Hui and other local dishes are also becoming famous, so the formation of China's "eight major cuisines", that is, Lu Cuisine, Sichuan Cuisine, Guangdong Cuisine, Huaiyang Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine, Hui Cuisine.

The Han Chinese invented the cooking methods of stir-frying (popping, simmering), burning (stewing, simmering, braising, brining), pan-frying (tattooing, sticking), deep-frying (cooking), boiling (blanching, stewing, potting), steaming, roasting (pickling, smoking, air-drying), cold mixing, drizzling, etc., and learned from other ethnic groups the way of steak, shabu-shabu, etc., which are used to make various dishes. Inherited by generations of famous chefs, various distinctive cuisines have been formed: in addition to the influential Sichuan Cuisine (Sichuan), Shandong Cuisine (Shandong), Cantonese Cuisine (Guangdong), Jiangsu Cuisine (Jiangsu), Fujian Cuisine (Fujian), Zhejiang Cuisine (Zhejiang), Hunan Cuisine (Hunan), Huizhou Cuisine (Huizhou), there are also the Northeastern Cuisine (Northeastern China), Jiangxi Cuisine (Jiangxi), Beijing Cuisine (Beijing), Tianjin Cuisine (Tianjin), Henan Cuisine (Henan), Hebei Cuisine (Hebei), Hubei Cuisine (Hubei), and Hubei Cuisine (Hubei). ), E Cuisine (Hubei), Ben Gang Cuisine (Shanghai), Hakka Cuisine, Halal Cuisine, and other local specialties, representing the color, aroma, taste, and shape of the traditional characteristics of the local culinary arts.

The following table mainly lists the eight major cuisine tastes Cuisine tastes Sichuan cuisine spicy and fragrant Lu Cuisine salty, fresh, thick oil rubbing sauce Cantonese Cuisine original flavor, salty, fresh, light Huaiyang Cuisine sweet, yellow wine flavor Min Cuisine salty and sweet (south), spicy (north) Anhui Cuisine heavy oil flavor, heavy salt Xiang Cuisine heavy oil, heavy salt, heavy spice, pickling preserved wax flavor Zhejiang Cuisine sauce flavor