As early as Shang and Zhou Dynasties, the food culture and art in China had developed, and then in the Qi Huangong stage in the Spring and Autumn Period, the tastes of the northern and southern cuisines in the food culture had already been different. In the Tang Dynasty, the north and south tastes produced management systems respectively. After many years, in the Southern Song Dynasty, the taste of sweet in the south and salty in the north was basically produced. Especially in the early Qing Dynasty, Anhui cuisine, Sichuan cuisine, Cantonese cuisine and Jiangsu cuisine all became the most influential local cuisines at that time, which were called "four major cuisines". At the end of the Qing Dynasty, the four new regional cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Shandong Cuisine, split again, and together they formed the "eight major cuisines" of China's traditional food collocation.

The eight major cuisines are different, mainly due to the differences in geographical topography, natural conditions and rich network resources, which are due to the different material conditions of people's diet collocation types and taste habits in different parts of the country. The most obvious difference of this kind of cuisine is: in the raw material level, "people in the southeast eat aquatic products, while people in the northwest eat land birds", and in the taste, "sweet in the south and salty in the north, spicy in the east and sour in the west", which is also the conclusion of long-term establishment of regional food collocation. The eight major cuisines all have their own characteristics, mainly spicy and light in taste. If it's spicy, Sichuan cuisine and Hunan cuisine, the characteristics of these two cuisines are multi-pepper, with spicy as the leading factor. The key of Sichuan cuisine is in Chengdu, with local specialties such as Chengdu and Leshan as the leading factor, and it is characterized by attaching importance to spices, spicy and hemp. The most symbolic dish is chafing dish, which has a variety of seasonings and is mellow, strong and oily.

Anhui cuisine, also known as Shandong cuisine. Because of its fresh, salty, crisp and refreshing taste, it is famous at home and abroad for its meticulous production. Sichuan cuisine (Sichuan cuisine) is famous for its rich, wide, thick and strong flavor; Characteristics of Jiangsu cuisine (Jiangsu cuisine): cooking skills are famous for stewing, stewing and stewing; Attach great importance to soup mixing and maintain the original juice; Zhejiang cuisine (Zhejiang cuisine) is tender, soft and smooth, mellow, soft and glutinous. China is home-cooked and fried, fresh and not greasy; The cooking methods of Guangdong Cuisine (Cantonese Cuisine Hall) emphasize frying, frying, stewing and stewing, and the taste characteristics are cool, light, crisp and fresh. Hunan cuisine (Hunan cuisine) attaches importance to crisp, spicy, tender, spicy, sour, spicy, burnt and fragrant, which are all the most competitive cuisines in China. State banquet dishes are generally dominated by these cuisines. After more than ten years of deposition, this kind of cuisine has developed into a unique flavor. Especially spicy is the majority; Fujian cuisine (Fujian cuisine) takes seafood as the primary raw material, attaches importance to sweet, sour, salty, delicious and fresh color; Anhui cuisine (Shandong cuisine, also known as Anhui cuisine) is flavored with sausage, fresh with old rock sugar, good at stewing, and pays attention to smelting workshop.