The eight main courses of folk banquets are steamed rice flour, steamed fried chicken, steamed fish, stewed beef, stewed pork belly, stewed chicken, stewed pig's trotters and egg soup. However, due to the differences in different regions and eating habits, the styles of dishes are also different. Besides sitting on the dining table, I also eat steamed rice flour meat during the New Year. Prepare pork belly, onion, ginger, cooking wine, pepper, salt, sugar, oil, sesame oil, soy sauce, glutinous rice, sweet noodle sauce and other ingredients. Methods Wash a handful of rice, take it out and dry it for later use. Boil boiling water in the second pot. Put the washed rice in the pot and stir-fry until it turns yellow. When in Merxat, put the rice on a chopping board and crush it with a rolling pin for later use. Soak pepper in water for a while. Slice onion and ginger. After washing pork belly, cut it into thin slices with a knife, add oil, soy sauce, sweet noodle sauce, sugar, cooking wine, chicken essence, green onion and ginger, marinate for about half an hour, then add the freshly soaked flowers and water. After the meat is marinated, add the rice flour just prepared and stir well. Cover each piece of meat with rice flour. 7. Find a bowl, clean the bowl, put the meat in, arrange each piece, sprinkle with boiling water, steam it in a pressure cooker for about 50 minutes, then find a plate, buckle the meat on the plate, and the rice flour meat is ready. The method of stewing pig's trotters is to soak soybeans for three hours and burn pig's trotters with fire. Boil boiling water in two pots, put the trotters in, blanch with water, skim off the floating foam, and then rinse with water for later use. Stir-fry a sugar color, add oil and rock sugar to dissolve, add pig's trotters, stir well and coat with color. Wrap the pig's trotters in sugar, add white wine and soy sauce and stir-fry for a while, pour into the pressure cooker, add water, soybeans and salt and stew for about half an hour, then put them into the pot just fried with sugar and collect the juice.

The four major cuisines have strong local characteristics in material selection and cooking deduction system, and are considered as the most popular cuisines in China. The four major cuisines refer to cooking skills and flavors evolved from different landforms, climates and customs.