The eight major Chinese cuisines include: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine were formed in the early Qing Dynasty and became the most influential local cuisine at that time, known as the "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" of China's traditional diet.

1, Shandong cuisine-salty and fresh, thick oil red sauce

2. Sichuan cuisine-heavy oil, heavy salt, spicy and delicious.

3. Cantonese cuisine-authentic, salty, fresh and light.

4. Su cuisine-sweet and yellow rice wine

5. Fujian cuisine-salty and sweet (south) and spicy (north)

6, Anhui cuisine-heavy oil flavor, heavy salt

7, Hunan cuisine-heavy oil, heavy salt, heavy spicy, pickled bacon.

8. Zhejiang cuisine-sauce has a strong flavor