China's food culture has a long history. There are eight recognized cuisines: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Chinese cuisine refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and eating customs, which are recognized by all parts of the country. There are many genres in cooking. In the Qing Dynasty, China's diet was divided into Beijing flavor, Su flavor and Guangdong flavor. Since the early years of the Republic of China, cultures in various parts of China have made great progress. During the Republic of China, there were four schools: North China, Jiangsu, Zhejiang, South China and Southwest China. Later, Shandong cuisine became the first of the eight major cuisines in North China, Jiangsu and Zhejiang cuisines were divided into Jiangsu, Zhejiang and Anhui cuisines, South China cuisines were divided into Guangdong cuisine and Fujian cuisine, and Southwest cuisine was divided into Sichuan cuisine and Hunan cuisine. The four major cuisines of Luchuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou gradually became famous, forming the "eight major cuisines" in China. After the competition, the ranking has changed. First, Sichuan cuisine rose to the second place, while Jiangsu cuisine retreated to the third place. Later, the most influential and representative cuisines, which are also recognized by the society, are Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou, and are usually called the "eight major cuisines" in China.