China's "Eight Cuisines", namely, Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Jiangsu Cuisine, Min Cuisine, Zhejiang Cuisine, Hunan Cuisine, Huizhou Cuisine. The "eight cuisines" plus the Chu cuisine and Beijing cuisine, that is, the "ten cuisines".

Chinese cuisine in cooking there are many schools. One of the most influential and representative also recognized by the community are: Lu, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hui and other cuisines, which is often referred to as the Han Chinese "eight cuisines". The "eight major cuisines" plus Chu and Beijing cuisine, that is, the "ten major cuisines".

The four major flavors are: Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine and Huaiyang Cuisine. The formation of a cuisine and its long history and unique culinary characteristics are inseparable. At the same time, it is also influenced by the region's natural geography, climatic conditions, resources and specialties, and eating habits.

Some people put the "eight cuisines" with anthropomorphic techniques depicted as: Suzhou, Zhejiang cuisine is like a beautiful beauty of the South; Lu, Anhui cuisine is like the ancient and simple northern healthy man; Guangdong, Fujian cuisine is like the elegant son of the wind flow; Szechuan, Hunan cuisine is like the connotation of the rich and full, full of talent, the celebrities.

The cooking techniques of China's "ten major cuisines" have their own charm, and the characteristics of their dishes are also different.

China is a big country of catering culture, for a long time in a certain area due to the geographical environment, climate and produce, cultural traditions and ethnic customs and other factors, the formation of a certain degree of kinship inheritance relationship, dishes with similar flavors, high visibility, and for some of the masses of the local flavor of the famous genre called cuisine, the formation of the well-known representative of the Chinese culinary culture of the top ten cuisines:

Su Cuisine, Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Zhejiang Cuisine, Hunan Cuisine, Fujian Cuisine, Anhui Cuisine, Chu Cuisine, Beijing Cuisine.

Forming factors

1, customary reasons

Local products and customs, such as northern China, more cattle and sheep, often with beef and mutton dishes; southern China, more aquatic products, poultry, people like to eat fish, meat; China's coastal seafood, seafood dishes.

2, climatic reasons

Differences in climate around the formation of different tastes, in general, northern China is cold, dishes to thick, salty-based; East China's climate is mild, the dishes are sweet and salty-based, Southwest rainy and humid, dishes with spicy and strong flavor.

3, cooking methods

Different cooking methods around the world, the formation of different dish characteristics. Such as Shandong cuisine, Beijing cuisine is good at popping, stir-frying, baking, stir-frying, etc.; Anhui, Jiangsu, stewing, steaming, burning, etc.; Sichuan cuisine is good at baking, stir-frying, etc.; Guangdong cuisine is good at roasting, baking, stir-frying, stewing, steaming, etc..