As early as the Spring and Autumn Period and the Warring States Period in China, there were differences in the flavors of northern and southern dishes in food culture. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the Song Dynasty, the pattern of salty in the north and sweet in the south was formed. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine became the most influential local dishes at that time, and were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * isomorphic became the "eight major cuisines" of Chinese national diet.
Han people in China invented frying (explosion, stir-frying), roasting (stewing, stewing and marinating), frying (baking and pasting), frying (cooking), boiling (boiling, stewing and stewing), steaming, roasting (salting, smoking and air drying) and cooling. After being passed down from generation to generation by famous chefs, it has formed its own distinctive cuisines: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Huizhou cuisine [1].