The four major cuisines are Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine.

1. Shandong cuisine:

Shandong cuisine is a self-styled cuisine among the four traditional cuisines in China, with the longest history, the richest techniques and the most skillful skills. 2,5 years ago, the Confucian school in Shandong established China's aesthetic orientation of paying attention to delicacy, neutrality and health.

The "steaming, boiling, roasting, brewing, frying, frying, boiling, cooking, frying, wax, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Min Yao Shu at the end of Northern Wei Dynasty laid the framework of Chinese cooking techniques.

2. Sichuan cuisine:

The division of the three schools of Sichuan cuisine is based on the established conclusions of Shanghebang, Xiaohebang and Xiahebang, and it is standardized and completely expressed as Shanghebang Sichuan cuisine, that is, Leshan Sichuan cuisine with Chengdu and Leshan in western Sichuan as the center.

Xiaohebang Sichuan cuisine is the salt-banged cuisine centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine, while Xiahebang Sichuan cuisine is the Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in eastern Sichuan.

3. Cantonese cuisine:

Cantonese cuisine is one of the four major cuisines and eight major cuisines of Han nationality in China. Cantonese cuisine in a narrow sense refers to Guangfu cuisine, and in a broad sense it includes Chaozhou cuisine and Dongjiang cuisine.

Cantonese cuisine originated from the Central Plains, and inherited the Central Plains diet style advocated by Confucius. Therefore, Cantonese cuisine is complicated and meticulous. For example, the clay pot rice and roast suckling pig in Guangfu cuisine are the "eight treasures" food originated from the Zhou Dynasty.

4. Huaiyang cuisine:

Huaiyang cuisine is one of the four traditional cuisines in China, which originated in Yangzhou and Huai 'an. Cuisine is full of Huai and Yang characteristics. Most of the raw materials are aquatic products, and most of the Huaiyang cuisines are based on rivers and lakes, supported by top cooking techniques, with the original flavor as the best, the pursuit of wonderful harmony, and the appreciation of elegance and vulgarity without losing its elegance, especially the unique concept of "harmony, precision, clarity and novelty".

Baidu encyclopedia-four major cuisines

Baidu encyclopedia-Shandong cuisine

Baidu encyclopedia-Sichuan cuisine

Baidu encyclopedia-Guangdong cuisine

Baidu encyclopedia-Huaiyang cuisine.