The eight major cuisines of China refer to the major schools of traditional Chinese cooking, each with its own unique cooking style, seasoning and specialty dishes. The following are the eight major Chinese cuisines:

Lu Cuisine: represented by Jinan, Shandong Province, focuses on fire and flavor, with famous dishes such as braised pork, shredded pork with fish, and Taishan cuisine.

Sichuan Cuisine: represented by Chengdu City in Sichuan Province and the surrounding areas, with chili peppers and peppercorns as the main seasonings, focusing on the taste of spicy, famous dishes such as Kung Pao Chicken, Mapo Tofu, boiled fish and so on.

Cantonese Cuisine: Represented by the city of Guangzhou in Guangdong Province, it emphasizes the freshness and taste of ingredients, focusing on lightness and freshness, with famous dishes such as white cut chicken, lettuce with oyster sauce and barbecued pork.

Xiang Cuisine: represented by Changsha City, Hunan Province, is unique in the Xiangjiang River Basin, with chili peppers and crushed peppers as seasonings, focusing on strong flavors, hot and sour stimulation, with famous dishes such as chopped pepper fish head, flavored shrimp, and pork ribs in orange juice.

Hui Cai: represented by Hefei City and the surrounding areas of Anhui Province, focusing on the original flavor, stewing and cooking skills, famous dishes include Hui style pigeon, hairy tofu brain, Hui vegetable stew.

Min Cuisine: represented by Fuzhou and Xiamen in Fujian Province, it emphasizes fresh aroma, lightness and good use of seafood, with famous dishes such as Dongpo Pork, Buddha Jumps Over the Wall and Shacha Noodles.

Zhejiang Cuisine: represented by Hangzhou and Ningbo, Zhejiang Province, focuses on freshness and tenderness and knife skills, with famous dishes such as West Lake Vinegar Fish, Dongpo Pork, and Called Chicken.

Su Cuisine: represented by Nanjing and Suzhou in Jiangsu Province, it is exquisite and delicate, pursuing the perfect unity of color, aroma and taste, with famous dishes such as braised lion's head, squirrel cinnamon fish and crab meat lion's head.

These eight cuisines represent the essence of traditional Chinese cooking, and each of them has its own unique flavor and characteristics, reflecting the food culture and local characteristics of each region in China.