China has a vast territory, spanning from east to west, north to south, and brings together different food cultures from different regions.

The eight traditional Chinese cuisines? Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, and Anhui cuisines respectively represent the food culture of the entire east, west, south, north, and middle regions of China. Shandong cuisine is mainly salty and fresh, good at cooking seafood, and is moderate and atmospheric; Sichuan cuisine is spicy and rich in seasoning; Cantonese cuisine is fresh, tender and oily, majestic; Jiangsu cuisine is light, fresh and sweet, with rigorous ingredients and emphasis on color matching; Fujian cuisine is fresh, mellow, and The meat is fragrant but not greasy, and is better than red glutinous rice seasoning, soup making, and the use of sweet and sour; Zhejiang cuisine is small and exquisite, elegant, light and refreshing; coriander is sour, spicy and fragrant, with varied tastes and various varieties; Anhui cuisine is good at roasting, stewing, and steaming. Heavy oil, heavy color, heavy fire power. These dishes are all different and have significant differences, which constitute China's rich and colorful food culture. There are obvious differences in customs and customs between the north and the south, which leads to obvious differences in diet between the north and the south.

Northern China and southern China can be roughly divided into two parts. The north is dry and windy, with clear distinctions between hot and cold, and the folk customs are bold and simple. Accordingly, the taste is heavy, mainly salty, and they like pasta. The dishes and drinks are decent and elegant, such as the traditional Northeastern folk stews, pancake rolls with green onions; Shaanxi's meat buns; Henan's The braised noodles? They are all very filling. The south is humid, has a long rainy and hot season, and the folk customs are gentle and delicate. The taste is mainly fresh and spicy. The eastern part of the south is fresher, while the central and western parts of the south are spicy. The soil and water support the people, and here is a typical characteristic: soy milk, the north likes sweet taste, and the south likes bland taste; rice dumplings, the north likes sweet rice dumplings, and the south likes meat rice dumplings. This difference makes the Chinese food culture distinct and rich. Because Chinese food culture is inherited from ancient food culture, it integrates a variety of high and low Chinese and foreign food cultures.

The so-called high and low means that there was a strict class system in ancient China. The diet of the nobles was different from the diet of the poor. For example, the Manchu-Han banquet was only eaten by the royal nobles at that time, while the Roujiamo was a traditional folk meal; the so-called Chinese and foreign , that is, the traditional Han nationality food culture has absorbed foreign food culture. For example, the popular Coke chicken wings are a dish that combines Chinese and Western cuisine.