Food is the most important thing for the people. As a country of gourmet food, China has gradually developed four major cuisines: Shandong cuisine, Huaiyang cuisine, Cantonese cuisine, and Sichuan cuisine during its five thousand years of history.

Shandong cuisine

As the only purely northern cuisine among the four major cuisines, Shandong cuisine originated in the state of Qilu during the Spring and Autumn Period, and developed into a royal cuisine in the Ming and Qing Dynasties. Shandong cuisine has a long history and profound heritage. Shandong cuisine is the first of the four major cuisines. The ingredients are mostly delicacies from the mountains and seas, and are stir-fried, grilled, fried, grilled, etc. The cooking techniques are complex and require very high skills from the chef. Representative dishes include nine-turn large intestine, braised sea cucumber with green onions, grilled shark's fin, etc.

Sichuan cuisine

Sichuan cuisine developed from Sichuan cuisine in the Land of Abundance and absorbed Chongqing cuisine. It eventually developed into Shanghe Gang represented by Leshan in Chengdu, Xiaohe Gang represented by Zigong and Chongqing. There are three main flavors of Sichuan cuisine in Xiahe. Sichuan cuisine commonly uses chili peppers, Sichuan peppercorns, and peppers. They are spicy, fragrant, and fresh. They use a wide range of materials. The dishes are changeable, fresh and mellow, and have strong flavors. They form a unique taste of Sichuan cuisine.

In terms of cooking techniques, Sichuan cuisine is particularly famous for frying, stir-frying, stir-frying, and dry-roasting. The representative dish of spicy chicken is stir-fried with Sichuan peppercorns. In addition, unlike other cuisines, Sichuan cuisine innovatively uses bean paste as a seasoning. Representative Sichuan dishes such as twice-cooked pork and Mapo tofu would lose their souls without it. Food is in China and taste is in Sichuan. Today's Sichuan cuisine has gone abroad and is sought after by people all over the world.

Huaiyang Cuisine

Huaiyang Cuisine is located in Jiangsu, a land of fish and rice. The land is rich and fertile. It mostly uses fresh food from rivers, lakes and rivers as its main ingredients, and coupled with top-notch cooking techniques, it highlights the freshness of the ingredients and the lightness of the ingredients. It is fragrant and sweet, and the overall emphasis is on knife skills, fire skills, and attention to shape. It is moderately salty and sweet, and has both richness and mellowness. To this day, representative dishes such as squirrel mandarin fish and stewed crab meat and lion's head are often served as dishes at state banquets. Huaiyang cuisine, the best delicacy in the southeast and the most beautiful in the world, is also very suitable for entertaining foreign guests.

Cantonese cuisine

Cantonese cuisine, which is famous at home and abroad, is based on Lingnan food culture and includes three characteristic local dishes of Guangzhou, Chaozhou and Dongjiang. Cantonese cuisine is generally light, with special emphasis on the original flavor of the ingredients, and is good at baking, stewing, simmering, stir-frying and roasting. Representative dishes include Sweet and Sour Pork, Teochew Tofu Chicken, Roast Suckling Pig, etc.

The land of China is rich in products and has a long-standing food culture. In addition to the four classic cuisines, there are also local cuisines and countless authentic snacks, which together constitute the Chinese food culture.