China has eight major cuisines, which are:

1. Anhui cuisine:

Anhui cuisine uses specialties from the Huizhou region as its main raw materials and adopts traditional folk cooking techniques. On the basis of this, we absorb the skills of other cuisines and prepare local dishes that are mainly salty and fresh. Anhui cuisine has rich cultural heritage and is one of the eight famous cuisines in the country.

2. Hunan cuisine:

Hunan cuisine, also called Hunan cuisine, is one of the eight major Han cuisines with a long history in China. It has been formed as early as the Han Dynasty. There are three main local flavors: the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan.

3. Fujian cuisine:

Fujian cuisine is one of the eight major cuisines in China. It was formed through the mixture of Han culture and Minyue culture in the Central Plains. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and later integrated the cuisines of five regions: eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian.

4. Zhejiang cuisine:

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines of Han China. Zhejiang cuisine is based on the above four major schools. On the whole, it has a relatively obvious distinctive style and has the same four characteristics. It pays attention to the selection of ingredients, unique cooking, emphasis on the original taste, and fine production.

5. Cantonese cuisine:

Cantonese cuisine is Guangdong cuisine, which is one of the four major cuisines and one of the eight major cuisines in China. Cantonese cuisine in the narrow sense refers to Guangfu cuisine, and in the broad sense it includes Chaozhou cuisine and Dongjiang cuisine. . Cantonese cuisine originates from the Central Plains and inherits the Central Plains food style advocated by Confucius of "never getting tired of fine food and never getting tired of fine meat". Therefore, the cooking methods of Cantonese cuisine are relatively complex and delicate.

6. Huaiyang cuisine:

Huaiyang cuisine is one of the four traditional Chinese cuisines, originating from Yangzhou and Huai'an. The cuisine is full of Huai and Yang characteristics. Most of the raw materials are aquatic products. Huaiyang cuisine mostly uses fresh food from rivers, lakes and rivers as the main ingredients, is supported by top cooking skills, takes the original flavor as the superior, and pursues the wonderful appeal of the crowd. It is both elegant and popular, and can be appreciated without losing its elegance , especially the unique concept of "harmonious, refined, fresh and new".

7. Shandong cuisine:

Shandong cuisine is a spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines). It has the longest history, the richest techniques and the most common Gongli cuisine is a representative of the culinary culture of the Yellow River Basin.

8. Sichuan cuisine:

Sichuan cuisine is one of the four traditional Chinese Han cuisines, one of the eight major Chinese cuisines, and a master of Chinese cuisine. Sichuan cuisine can be divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine also includes Sichuan-style dishes, pastries, hot pot, etc.