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 early Qing Dynasty, Shandong cuisine, Huaiyang cuisine, Cantonese cuisine and Sichuan 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.
Custom reason
Local products and customs, such as cattle and sheep in northern China, often cook with beef and mutton; South China is prolific in aquatic products and poultry, and people like to eat fish and meat. There are many seafood along the coast of China, but they are good at cooking seafood.
Climatic reasons
Climate differences in different places form different tastes. Generally speaking, the north of China is cold, and the dishes are mainly thick and salty. The climate in East China is mild, and the dishes are mainly sweet and salty, while the southwest is rainy and humid, and the dishes are mostly spicy and strong.
Cooking method
Different cooking methods in different places have formed different characteristics of dishes. For example, Shandong cuisine and Beijing cuisine are good at frying, frying, roasting and frying. Stewing, steaming and burning in Anhui; Sichuan cuisine is good at roasting, stir-frying and so on; Guangdong cuisine is good at roasting, baking, frying, stewing and steaming.