The four major cuisines are Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine and Huaiyang Cuisine.

The Chinese people are good at cooking, and as early as the Spring and Autumn and Warring States periods, Chinese food culture showed differences in the flavors of northern and southern dishes. By the time of the Tang and Song dynasties, the southern and northern cuisines had formed their own systems. In the early Qing Dynasty, Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, and Huaiyang Cuisine became the most influential local cuisines at that time, and were called the four major cuisines.

Lu Cai is Shandong cuisine, generous and noble, not to go off the beaten track, Sichuan Cai absorbs the strengths of a hundred, characterized by spicy and fragrant, Cantonese Cai originates from the Central Plains, composed of three local flavors, more nourishing, Huaiyang Cai originates from Yangzhou, Huai'an, the production of ingredients based on aquatic products, the process of production more testing knife work.

These four major cuisines occupy an extremely important position in China's catering industry, each with unique characteristics and exquisite culinary skills. At the same time, other cuisines from different regions also have their own characteristics, incorporating local customs and regional culture.

Detailed introduction of the four major cuisines

1, Lu Cuisine: Lu Cuisine, also known as Shandong Cuisine, is China's earliest to form a systematic framework of culinary theories and cooking techniques, with a long history of its style is generous and noble, not to go off the beaten track. In the historical inheritance, Lu Cuisine is more influenced by Confucianism, and pays more attention to the aesthetic orientation of refinement, neutrality and health, and is richer in techniques and more reflective of merit.

2, Sichuan cuisine: Sichuan cuisine is the cuisine of the Sichuan region, but also the most distinctive cuisine, also known as the people's cuisine. Szechuan cuisine is characterized by spicy and fragrant, raw materials are mostly common ingredients, seasoning variations, taste mellow and thick and heavy, melting the characteristics of the southeast, northwest and northwestern parties to cook, and constantly absorbing the innovation, with a simple and refreshing style.

3, Cantonese cuisine: Cantonese cuisine refers to the Guangdong cuisine, originating from the Central Plains, mainly by the Guangfu cuisine, Chaozhou cuisine, Dongjiang cuisine, three local flavors, each with its own characteristics, although the late start, but far-reaching influence, in restaurants around the more common. Cantonese cuisine is characterized by fine and rich choices as well as light flavors, and cooking is more seasonal and more nourishing to the body than the ingredients, making it a scientific food culture.

4, Huaiyang Cuisine: Huaiyang Cuisine originated in Yangzhou, Huai'an, the production of most of the ingredients to aquatic-based, and then use the top of the culinary skills as a support to ensure that the original color and flavor, outstanding taste. The production of Huaiyang Cuisine is very testing knife work, especially knife carving is famous, in cooking is also good use of fire, pay attention to the fire power, taste and calm, full of fresh aroma.

Refer to Baidu Encyclopedia - The Four Great Cuisines for more details