Since the Republic of China, the cultures in various parts of China have developed considerably. Suzhou cuisine is divided into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine. Cantonese cuisine is divided into Cantonese cuisine and Fujian cuisine, while Sichuan cuisine is divided into Sichuan cuisine and Hunan cuisine. Because the four major cuisines of Sichuan, Shandong, Jiangsu and Guangdong were formed earlier, and later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou gradually became famous, thus forming the "eight major cuisines" in China.
Cuisine, also known as "Bangcai", refers to the genre of China cuisine, which has evolved into its own system after a long period of time in terms of materials selection, cutting and cooking, and has distinctive local flavor characteristics and is recognized by the society.
The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and food customs, and recognized by all parts of the country.
As early as the Shang and Zhou Dynasties, China's food culture had taken shape, with Taigongwang as the most representative, and then in the Qi Huangong period of the Spring and Autumn Period and the Warring States Period, the flavors of the northern and southern dishes in the food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed.
China people invented frying (explosion, stir-frying), burning (stewing, stewing, braising and marinating), frying (steaming and pasting), frying (cooking), boiling (boiling, stewing and stewing), steaming, roasting (salting, smoking and air drying) and cold salad.