China has a long history of traditional catering culture, and there are many schools of cuisine in cooking. In the Qing Dynasty, four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed (according to the ranking in Xu Ke's "Clear Barn Banknotes"). Later, local cuisines such as Fujian, Zhejiang, Hunan and Huizhou became famous gradually, thus forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine and so on. China people invented frying (explosion, stir-frying), burning (stewing, stewing, braising and marinating), frying (steaming and pasting), frying (cooking), boiling (boiling, stewing and stewing), steaming, roasting (salting, smoking and air drying) and cold salad.