In the period of food culture, influenced by natural environment, climate products, cultural traditions, national customs and other factors, the dishes in a certain district are similar in flavor, widely known and deeply loved by the masses. The famous cuisines are Qilu Cuisine, Sichuan Cuisine, Jiangsu Cuisine, Guangdong Cuisine, Zhejiang Cuisine, Fujian Cuisine, Anhui Cuisine, Hunan Cuisine, Beijing Cuisine and hubei cuisine, which are the top ten cuisines. This paper focuses on the development and characteristics of the four major cuisines as a food culture.

Key words: cooking, unique flavor, five flavors, exquisite craftsmanship, comprehensive technology and extensive materials.

Shandong cuisine is an important part of food culture, with a long history and wide influence. It is famous at home and abroad for its salty, fresh, crisp and tender flavor and fine preparation. As the ancient saying goes, Qilu in the East is rich in products and developed in economy. The development of American cooking culture provides good conditions for Shandong cuisine. At the beginning of the Spring and Autumn Period and the Warring States Period, Qi Huangong's favorite Yiya was once famous for its five spices. Jia Sixie, a famous chef in the Southern and Northern Dynasties, systematically summarized the cooking skills in the Yellow River tourist area in his book Qi Yao Min Shu. Many famous dishes reflect the superb skills of Shandong cuisine in the Tang Dynasty. Duan Wenchang, the prime minister of Mu Zong in Linzi, Shandong Province, is good at food and has compiled 50 volumes of historical anecdotes. Shandong cuisine, the water cage called by the capital of song dynasty, has been formed. Both the Ming and Qing Dynasties claimed that the food in Gyeonggi, Lu Yu was influenced by both internal customs and external customs, and spread to the northeast of the Yellow River valley with a wide range of catering people. Seafood, aquarium, grain and oil, livestock, vegetables, and insect game must have rich material conditions to cook, and the cooking skills of Shandong cuisine are also widely popularized. The flavor skills of Shandong cuisine are distinct in the north and south, especially in the north. The flavor of Shandong cuisine is stronger than that of extensive materials, exquisite selection of materials, meticulous knife work, full preparation, and comprehensive cooking skills, especially frying, frying, sliding, steaming and roasting, insisting on its salty, fresh, fragrant and crisp taste. The soup is fresh and tender, with delicate taste, mellow taste and strong adaptability. Shandong cuisine has accumulated a set of cooking skills in the development process, especially the explosion of Shandong cuisine, oil explosion, soup explosion, onion explosion, sauce explosion and spicy explosion. Therefore, it is necessary to protect the nutrients of food and have good cooking skills. Special oil cooking must be fried quickly and operated continuously, and the dishes must be cooked instantly. Refreshing and greasy, the cooking quality of Shandong endemic species collapsed. The main ingredients of the collapsed vegetables should be marinated with seasoning in advance, or stuffed and then dipped in powder or fried on both sides of the egg paste until golden brown. Add seasoning broth and simmer soup, so that the soaking of the main ingredients will increase the flavor. Traditional famous dishes popular in Shandong, such as fish maw and yellow croaker, have long enjoyed a good reputation. Baixianyuan pays attention to making soup with soup, especially to the preparation of clear soup and milk soup. Cook with clear soup, willow bird's nest and milk soup.