As early as the Spring and Autumn Period and the Warring States Period, there was a difference in the flavor of North and South dishes in China Han diet 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. Together, * * * constituted the "eight major cuisines" of China Han diet.

Learning from chefs is mainly about cooking, and different cuisines can cope, rather than learning from one cuisine to another.