Eight major cuisines and four major cuisines
The four major cuisines refer to Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine. Cuisine, also known as Bangzi cuisine, refers to China cuisine which has evolved into its own system in terms of material selection, cutting, cooking and so on for a long time, and has distinctive local flavor characteristics and is recognized by the society.
China people value and are good at cooking. As early as the Spring and Autumn Period and the Warring States Period, there was a difference in the flavor of North and South dishes in China's food culture. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine became the most influential local cuisines at that time, and they were called the four major cuisines. People in different areas use cooking methods such as frying, roasting, frying, boiling, steaming, roasting and cold salad to form different local flavors.
Since the Republic of China, cultures in various parts of China have made great progress. Sichuan cuisine is divided into Sichuan cuisine and Hunan cuisine, Guangdong cuisine is divided into Guangdong cuisine and Fujian cuisine, and Jiangsu cuisine is divided into Jiangsu, Zhejiang and Anhui cuisine. Because Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Jiangsu cuisine were formed earlier, Fujian, Zhejiang, Hunan, Huizhou and other local cuisines gradually became famous, forming the "eight major cuisines" in China.