The eight major cuisines are Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Guangdong cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. In the Qing Dynasty, the four major cuisines of Shandong, Sichuan, Guangdong and Jiangsu were formed (according to the ranking in the Qing Dynasty's Clear Barn Banknotes compiled by Xu Ke, the same below).

Later, Fujian, Zhejiang, Hunan, Anhui and other local cuisines gradually became famous, thus forming China's "eight major cuisines", namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

formative factor

1, custom reasons

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, and seafood is used for cooking.

2. 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.

Reference to the above content? Baidu encyclopedia-eight major cuisines