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 Bangcai, refers to the genre of China cuisine that has evolved into its own system after a long period of time in terms of materials selection, cutting and cooking, and has distinctive local flavor characteristics, and is recognized by the society.
China people pay attention to and are good at cooking. As early as the Spring and Autumn Period and the Warring States Period, the flavors of northern and southern dishes in China's food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food 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 were called the four major cuisines. People in different regions use cooking methods such as frying, roasting, frying, boiling, steaming, roasting and cold salad to form different local flavors.
Since the Republic of China, there has been considerable development of culture in various parts of China. Sichuan cuisine is divided into Sichuan cuisine and Hunan cuisine, Guangdong cuisine is divided into Guangdong cuisine and Fujian cuisine, and Suzhou cuisine is divided into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine. Because Sichuan, Shandong, Guangdong and Jiangsu cuisines formed earlier, and later, Fujian, Zhejiang, Hunan, Huizhou and other local cuisines gradually became famous, China's "eight cuisines" were formed.