Cuisine, also known as "Bangcai", refers to the genre of China cuisine, which has evolved into its own system after a long period of time, has distinctive local flavor characteristics and is recognized by the society. Chinese cuisines refer to a set of self-contained cooking skills and flavors in a certain region due to the differences in climate, geography, history, products and eating customs, and are recognized by all parts of the country. There are many schools of cuisine in cooking. The four major cuisines of Shandong, Sichuan, Jiangsu and Guangdong were formed earlier. Later, local cuisines such as Zhejiang, Fujian, Hunan and Huizhou became famous gradually, thus forming the "eight major cuisines" in China.

Divided by cultural genre

Northeast cuisine, Beijing cuisine, Jilu cuisine, Jiaoliao cuisine, Shanxi cuisine, Zhongyuan cuisine, Northwest cuisine, Shangjiang cuisine, Jianghuai cuisine, Jiangsu and Zhejiang cuisine, Jiangxi cuisine, Hunan cuisine, Fujian cuisine, Hakka cuisine and Guangdong cuisine.