The big principle of future food is that it must be safe, nutritious, green, and natural, in order to be in line with human beings' pursuit of health and longevity; in addition, the taste, shape, and other aspects should be richer.

In addition, fast food and convenience food will definitely appear more and more.

Related introduction: Food is a kind of culture, and Chinese cuisine is famous all over the world.

It is an indisputable fact that Chinese food is delicious and foreigners love to eat it.

China's food culture has a long history.

For thousands of years, people have formed eight major cuisines of Chinese cuisine through continuous summarization, namely Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui schools.

Chinese cuisine has many schools of thought in cooking.

Among them, the most influential and representative ones that are also recognized by society are: Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Hunan and other cuisines, which are often referred to as China's "eight major cuisines".

The formation of a cuisine is inseparable from its long history and unique cooking characteristics.

At the same time, it is also affected by the natural geography, climatic conditions, resources, specialties, and eating habits of the area.

Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like the delicate and graceful beauties from the south of the Yangtze River; Shandong and Anhui cuisines are like the simple and honest northern men; Cantonese and Fujian cuisines are like elegant young men.

Sichuan and Hunan cuisine are like celebrities with rich connotations and talents.

The cooking techniques of China's "eight major cuisines" each have their own charm, and the characteristics of their dishes also have their own merits.

The Central Plains has a long cultural history and rich cultural heritage.

Central Plains cuisine is the root of the eight major cuisines.