The traditional food culture in China has a long history, and there are many changes in the cooking of vegetable dishes.

Four major cuisines of Luchuan, Yuesu were formed in Qing Dynasty.

Four major cuisines of Luchuan, Yuesu were formed in Qing Dynasty.

Later, Fujian, Zhejiang, Hunan, Huizhou and other local cuisines gradually became famous.

Later, Fujian, Zhejiang, Hunan, Anhui and other local dishes gradually became famous.

As a result, China's "eight major cuisines" were formed, namely, Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

As a result, China's "eight major cuisines" have been formed, namely, Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Sichuan cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

China people invented cooking methods such as frying, roasting, frying, frying, boiling, steaming, roasting, cold salad and pouring.

China people invented cooking methods such as frying, roasting, frying, frying, boiling, steaming, roasting, cold mixing and pouring.

Extended data

China is a big country in food culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, a well-known local flavor school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine are called "eight major cuisines".

As early as the Spring and Autumn Period and the Warring States Period, there were differences in the flavors of North and South dishes in China's traditional food culture. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. In the early Qing Dynasty, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine became the most influential local cuisines at that time, and they were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, which together constituted the "eight major cuisines" in China's traditional food culture.

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