From ancient China to Qing Dynasty, there were four major cuisines. As early as the Spring and Autumn Period and the Warring States Period, there were differences in the flavors of northern and southern cuisines in China's food culture, because China people were exquisite and good at cooking. 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.