There are four main courses:
1. Cantonese cuisine is actually a great combination of northern cuisine and southern cuisine. It absorbs a large number of exotic dishes in a large area, which can be eaten by those who run on the road, swim in the water, climb on the ground and fly in the sky.
2. Beijing cuisine, Beijing is the capital of many dynasties and the political, economic and cultural center. Therefore, Beijing cuisine has traditionally represented the taste of ancient courts, among which Beijing roast duck and "all-sheep banquet" are the most famous.
3. Su cuisine, which originated from the local cooking method in Jiangsu Province in the south of China, is fresh in taste, moderate in saltiness, fat but not greasy, light but not thin, and pays attention to mixing soup and keeping its original flavor. Jiangsu cuisine consists of six major cuisines: Nanjing, Yangzhou, Suzhou, Huai 'an, Xuzhou and Haizhou, among which Nanjing, Suzhou and Yangzhou are the most famous.
Sichuan cuisine has a long history and is world-famous. It originated in the ancient Bashu area and was formed through the development of Tang and Song Dynasties. The style of Sichuan cuisine includes the characteristics of Chengdu, Chongqing and other places in the province. The most striking feature is spicy, hot and sour, and the taste is very heavy.
Chinese cuisine refers 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, which are recognized by all parts of the country. There are many genres in cooking. In the Qing Dynasty, China's diet was divided into Beijing flavor, Su flavor and Guangdong flavor.
Since the early years of the Republic of China, cultures in various parts of China have made great progress. 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 cuisines were divided into Guangdong cuisine and Fujian cuisine, and Southwest cuisine was divided into Sichuan cuisine and Hunan cuisine. The four major cuisines of Luchuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou gradually became famous, forming the "eight major cuisines" in China. After the competition, the ranking has 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, and are usually called the "eight major cuisines" in China.