Sichuan, Shandong, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Huizhou are among the eight major cuisines in China.

1, Sichuan specialty factions: Chengdu and Chongqing factions. Features: It is famous for its strong flavor, wide flavor, strong flavor and strong flavor.

2. Shandong Special Cuisine School: It consists of two local flavors: Jinan and Jiaohe. Features: strong flavor, onion, ginger, garlic.

3. The characteristic cuisines in Jiangsu Province are formed by the development trend of local cuisines in Yangzhou, Suzhou and Nanjing. Features: cooking skills are famous for stewing, stewing and stewing; Attach great importance to mixing soup and keep it original.

4. Zhejiang Cuisine: It is composed of Hangzhou, Ningbo, Shaoxing and other local cuisines, the most famous of which is hangzhou dishes. Features: tender and smooth, mellow and soft, fresh but not greasy.

5. Cantonese cuisine: There are three schools of Guangzhou, Chaozhou and Huizhou Dongjiang, which means Guangzhou cuisine. Features: The cooking method emphasizes frying, frying, stewing and stewing, and the taste features are cool, light, crisp and fresh.

6. Hunan specialty cuisine: Hunan province features: pay attention to spicy, spicy, sour, spicy, burnt, fragrant, especially spicy.

7. Fujian specialty cuisine genre: developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou cuisine as the meaning. Features: seafood is the primary raw material, paying attention to sweet, sour, salty and fresh, with good color, flavor and taste.

8. Anhui Cuisine School: It consists of local flavors such as southern Anhui, Linjiang and Huaihe. Southern Anhui cuisine is the key meaning. Features: Sausages are used to enhance flavor, while old rock sugar is used to enhance flavor. They are good at stewing and paying attention to pyrotechnics.

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As early as the Shang and Zhou Dynasties, China's food culture and art had already taken shape, especially Taigong Wang. By the Qi Huangong stage in the Spring and Autumn Period, the food tastes in the north and south of China were different. In the Tang and Song Dynasties, both southern and northern cuisines had their own management systems. In the Southern Song Dynasty, the layout of sweet south and salty north was formed. At the beginning of Qing Dynasty, Anhui cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine became the most influential local cuisines at that time, which were called "four major cuisines". By the end of the Qing Dynasty, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Shandong cuisine had split into four new regional specialties, which together constituted the "eight major cuisines" of traditional food collocation in China.

Apart from the eight major cuisines, there are some influential sub-cuisines in China, such as Chaozhou Cuisine, Northeast Cuisine, Shanghai Local Cuisine, Jiangxi Cuisine, hubei cuisine Cuisine, Beijing Cuisine, Tianjin Cuisine, Hebei Cuisine, Henan Cuisine and Hakka Cuisine.