China's food culture has a long history. It is generally recognized that there are eight major cuisines: Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Chinese cuisines refer 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. There are many schools of cuisine in cooking. In the Qing Dynasty, China's diet was divided into Beijing style, Soviet style and Guangdong style. Since the beginning of the Republic of China, the cultures in various parts of China have developed considerably. During the Republic of China, there were four schools: North China, Jiangsu, Zhejiang, South China and Southwest China. Later, Shandong cuisine became the first of the eight major cuisines in North China, Jiangsu and Zhejiang cuisines were divided into Jiangsu, Zhejiang and Anhui cuisines, South China was divided into Guangdong and Fujian cuisines, and Southwest China was divided into Sichuan and Hunan cuisines. The four major cuisines of Shandong, Sichuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou became famous gradually, forming the "eight major cuisines" in China. After competition, the ranking changed. First, Sichuan cuisine rose to the second place, while Jiangsu cuisine retreated to the third place. Later, the most influential and representative cuisines, which are also recognized by the society, are Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou, which are often referred to as the "eight major cuisines" in China.