Chinese food culture has a long history, and the formation of a cuisine is inseparable from its long history and unique culinary characteristics. At the same time, it is also affected by the region's natural geography, climatic conditions, resources, specialties, eating habits and other influences. Some people use anthropomorphism to depict the "eight cuisines" as follows: Suzhou, Zhejiang cuisine is like a beautiful woman in the south of the Yangtze River; Lu, Anhui cuisine is like an ancient, simple and honest man in the north; Guangdong, Fujian cuisine is like an elegant son of the wind flow; Szechuan, Hunan cuisine is like a rich and full of connotations, full of talent, like a celebrity.

The eight major Chinese cuisines have their own cooking techniques and their own specialties. Lu Cuisine for the first of the eight cuisines, a long history, "food is not too fine, chopping", a strong cultural heritage; Sichuan Cuisine, picking the rich produce of Sichuan, cooking the delicacies of Sichuan, "seven Zi eight flavors" in which; Su Cuisine, "golden finely chopped", a subtle technique, and a good way to make the dishes.

Old Eight Cuisines New Eight Cuisines

Sichuan Cuisine

Huizhou Cuisine

Lu Cuisine

Min Cuisine

Su Cuisine

Shiang Cuisine

Guangdong Cuisine

Zhejiang Cuisine

Ningbo Cuisine

Liao Cuisine

Ji Cuisine

Dunhuang Cuisine

Hangzhou Cuisine

Qin Cuisine

Shanxi Cuisine

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