1. Chinese food includes Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine, Northeastern cuisine, Hebei cuisine, Henan cuisine, Hubei cuisine, local cuisine, Hakka cuisine, Gan cuisine, Beijing cuisine, and Halal cuisine

Dishes and other cuisines.

Chinese food is divided into eight major cuisines. The first is Shandong Shandong cuisine, with the representative dish "Roasted Sea Cucumber"; the second is Sichuan Sichuan cuisine, with the representative dish "Shredded Pork with Fish Flavor"; the third is Guangdong Cantonese cuisine, with the representative dish "Roasted Suckling Pig"

; The fourth is Fujian and Fujian cuisine, with the representative dish "Buddha Jumps over the Wall"; the fifth is Hunan Hunan cuisine, with the representative dish "Maoxuewang"; the sixth is Jiangsu Su cuisine, with the representative dish "Farewell My Concubine"; the seventh is Zhejiang and Zhejiang cuisine, with the representative dish "Farewell My Concubine"

The dish is "West Lake Fish in Vinegar"; the eighth is Anhui cuisine, the representative dish is "Lao Feng Huai Zhu".

2. Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and one of the eight major cuisines in China.

Cantonese cuisine in a narrow sense refers to Cantonese cuisine (i.e. Guangzhou cuisine), and in a broad sense it includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

Cantonese cuisine originated from the Central Plains, and inherited the Central Plains food style advocated by Confucius who never tires of fine food and never tires of fine food. Therefore, the cooking methods of Cantonese cuisine are more complex and delicate. For example, the claypot rice and roasted suckling pig in Cantonese cuisine are derived from the eight delicacies of the Zhou Dynasty.

Delicious food; roast goose is derived from roast duck, a famous dish from the Song Dynasty; dim sum was introduced from the Central Plains to Guangdong and evolved into today's Cantonese dim sum such as shrimp dumplings and dry steamed siomai.

3. Sichuan cuisine is famous for its wide range of ingredients, varied seasonings, diverse dishes, fresh taste, and emphasis on mellow and rich flavors. It is famous for its good use of spicy seasonings, unique cooking methods and rich local flavors, integrating all aspects of the southeast and northwest.

Characteristics: He draws on the strengths of others and is good at absorbing and innovating.

4. Shandong cuisine is a spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines) (compared to the influential cuisines such as Huaiyang, Sichuan, and Cantonese). It has the longest history, the richest techniques, and the most skillful

The cuisine is representative of the culinary culture of the Yellow River Basin.