The four major cuisines in China are Shandong cuisine, Jiangsu cuisine, Sichuan cuisine and Cantonese cuisine. Shandong cuisine: Shandong cuisine, consisting of Qilu, Jiaoliao and Kongfu cuisines. It is the largest cuisine in the court. Take the flavor of Confucius as the leading factor. Shandong cuisine has a long history, which has a far-reaching influence on other cuisines and even the whole food culture of China. Sichuan cuisine: Sichuan cuisine. Represented by Chengdu cuisine and Chongqing cuisine. Sichuan cuisines have a uniform flavor all over the country. Mainly popular in Southwest China and Hubei, there are Sichuan restaurants in most parts of China. Sichuan cuisine is the most distinctive cuisine in China, and it is also the largest folk cuisine. Jiangsu cuisine is composed of Xu Hai, Huaiyang, Nanjing and southern Jiangsu, 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 cuisines. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang flavor, Nanjing flavor, Sunan flavor, Zhejiang flavor and Huizhou flavor. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines with their distinctive features. The Xu Hai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisines make up Jiangsu cuisine. Cantonese cuisine, represented by Huaiyang and Sunan flavors, is composed of Guangfu, Hakka and Chaoshan flavors, and there are Cantonese restaurants in most parts of China. It has a great influence at home and abroad. Not only in Hong Kong and Macao, but also in other countries in the world, most Chinese restaurants mainly serve Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, ranking second only to Sichuan cuisine. Abroad, it is the representative cuisine of China. Cantonese cuisine is represented by Guangfu flavor.