The four major cuisines in China are Shandong cuisine, Jiangsu cuisine, Sichuan cuisine and Cantonese cuisine. Shandong cuisine: Shandong cuisine, including Qilu cuisine, salt and pepper cuisine and Kung Fu cuisine. It is the biggest dish in the court. Dominated by the taste of Confucius. Shandong cuisine has a long history and has a far-reaching influence on other cuisines and even the whole food culture in China. Sichuan cuisine: Sichuan cuisine. Represented by Chengdu cuisine and Chongqing cuisine. Sichuan cuisine has a unified flavor in all parts of the country. It is mainly popular in southwest China and Hubei, and there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China and the largest folk cuisine. Jiangsu cuisine is composed of Xu Hai, Huaiyang, Nanjing and Sunan, and it is the second largest cuisine in the court. Today, the state banquet is still dominated by Su cuisine. Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisine. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang Cuisine, Nanjing Cuisine, Sunan Cuisine, Zhejiang Cuisine and Anhui Cuisine. Later, Zhejiang cuisine and Anhui cuisine have their own characteristics and become one of the eight major cuisines. The Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisine make up Jiangsu cuisine. Cantonese cuisine is represented by Huaiyang and Sunan flavors, and consists of Guangfu, Hakka and Chaoshan flavors. There are Cantonese restaurants in most parts of the country. It has a great influence at home and abroad. Not only in Hong Kong and Macau, but also in other countries in the world, most Chinese restaurants mainly serve Cantonese food. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. Abroad, it is the representative food of China. Cantonese cuisine is represented by Guangfu flavor.