The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and cooking techniques that have evolved over a long period of time in a certain area due to differences in climate, geography, history, products and food customs. flavor and recognized as a local dish across the country. The more popular saying of the eight major cuisines is "Sichuan, Shandong, Huaiyue and Guangdong, Fujian, Zhejiang and Hunan", but there are also many other sayings, such as "Sichuan, Shandong, Guangdong, Huaiyang, Fujian, Zhejiang and Hunan". Generally speaking, the eight major cuisines are in the four A saying developed on the basis of major cuisines. The so-called cuisine is basically based on a province.

Historically, there were four major cuisines: Shandong, Sichuan, Zhunyang, and Guangdong. Now people’s lives are getting richer and more innovative, and after local famous foods have been promoted, many new cuisines have emerged, each with its own characteristics. , I think there are four outstanding ones. Hunan cuisine is mainly spicy, with unique and novel cooking methods, which can be said to be a new series. As early as the Shang and Zhou dynasties, China's mountain and stone culture had taken shape, with Yitaigongwang being the most representative. By the Spring and Autumn Period and the Warring States Period, the food culture There are differences in the flavors of dishes between China and the north. During the Tang and Song Dynasties, the south and the north formed their own systems based on different climate and terrain environments. Zhejiang cuisine is mainly light in taste. The dishes are small and exquisite, elegant and elegant, and the dishes are delicious, tender, crispy, soft and refreshing. Use fragrant grains and rice wine for seasoning. The cooking techniques are rich, especially in cooking seafood and river delicacies. The taste focuses on freshness, crispness and tenderness, while maintaining the true color and taste of the raw materials.

The eight major cuisines currently widely recognized are Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Anhui cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine. Our country's food culture developed to the early Qing Dynasty when Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Jiangsu cuisine became the most influential local cuisines at that time, and were called the four major cuisines.

After thousands of years of development in Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine in the late Qing Dynasty, China's dishes are extremely rich in ingredients, cooking techniques are becoming more and more perfect, cuisines are developed, capable people emerge in large numbers, and there are many bangs. China's food culture is no less than any ancient culture in the world. It expresses the Chinese people's sensibility and rationality, their pursuit of beauty, their pursuit of etiquette, and their pursuit of life.