Sichuan Cuisine: the largest cuisine in China, characterized by spicy, hot, fresh and fragrant. Representative dishes: shredded pork with fish flavor, back to the pot meat, mapo tofu, boiled fish, husband and wife lung slices.

Lu Cuisine: It can also be called Shandong Cuisine, which has the longest history, and also emphasizes on cooking skills. Representative dishes: roasted sea cucumber with scallions, nine-turned large intestine, fish and egg soup, stewed prawns and so on.

Cantonese Cuisine: A cuisine that started late but has a deep influence, Cantonese cuisine is found in the most Chinese restaurants around the world. Cantonese cuisine is light in flavor, sophisticated in raw materials, fine in production, and most seasonal. Representative dishes: white cut chicken, roast goose, roast suckling pig, barbecued pork with honey sauce, steamed grouper and so on.

Huaiyang Cuisine: consists of three flavors: Huai'an, Yangzhou and Nanjing. The taste is light and sweet, representative dishes: Yangzhou fried rice, big boiled dried silk, stewed lion's head with crabmeat, three sets of duck and so on.

The eight major Chinese cuisines are: Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Su Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine. China's traditional food culture has a long history, dishes in the cooking of many schools. In the Qing Dynasty, four major cuisines were formed: Lu, Sichuan, Guangdong and Suzhou. Later, Fujian, Zhejiang, Hunan, Anhui and other local dishes have gradually become famous, so the formation of China's "eight cuisines".