The four major food styles of the earth are mainly four major food styles, namely China cuisine, French cuisine, Turkish cuisine and Japanese cuisine. Generally speaking, these four styles have great influence all over the world.

Chinese food can be prepared according to the seasons of the year, and the dishes can be made into works of art, and according to the different climates and products in different places, the major sub-cuisines can be further divided.

China's traditional cuisine 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 eating customs, and recognized by all parts of the country.

If western cooking emphasizes more on science and proportion, such as the dosage of a certain ingredient in a dish, and each step is like working on an assembly line, China cooking is more like an art, full of infinite interest and changes.

French food style can also be said to be the most famous and representative western food style. Compared with other western foods, French food has a wider range of ingredients.

The common cooking techniques, such as frying, roasting, stewing, baking, stewing and steaming, basically cover the common methods of western cooking. In terms of material selection, such as beef, foie gras, snails, lobsters, mushrooms, asparagus, etc., when we eat French food, we often see menus mainly based on these ingredients, and French food prefers seafood, poultry, beef and vegetables.

Turkey's food style should be regarded as a combination of some characteristics of oriental food and western food. Turkey is located at the junction of Europe and Asia, and it combines the essence of the East and the West in culture, so it also has great characteristics in food.

Japanese cuisine is one of the important cooking schools in the world at present, with its unique cooking style and style. In many countries and regions, there are Japanese restaurants and Japanese cooking techniques, and its influence is second only to that of French cuisine.