1. The four major cuisines in China refer to Shandong cuisine, Sichuan cuisine, Cantonese 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.

2. The cuisine of Han nationality's food culture in China refers to a set of self-contained cooking skills and flavors formed in a certain area due to the differences in climate, geography, history, products and food customs, which are recognized by all parts of the country.

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.