Four major cuisines:

Sichuan cuisine (Sichuan), Shandong cuisine (Shandong), Guangdong cuisine (Guangdong) and Huaiyang cuisine (Jiangsu).

Eight major cuisines:

Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Huaiyang cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

There are also some different views that Hunan cuisine and Anhui cuisine belong to the transition between Huaiyang cuisine and Sichuan cuisine; Hangzhou dishes in Zhejiang cuisine is also deeply influenced by Huaiyang cuisine. Ningbo cuisine is only a local flavor and has not formed a scale of cuisine. Fujian cuisine has no scale of cuisine, so it adheres to the theory of four major cuisines. )

Eight Chinese cuisines:

First, Sichuan cuisine, referred to as Sichuan cuisine. Features: spicy, fishy, homely, peculiar, sour and spicy, spicy, pickled and pickled.

Second, Cantonese cuisine, referred to as Cantonese cuisine. Features: It is characterized by a wide range of materials and pays attention to freshness, tenderness, smoothness, smoothness and consistency. It is mainly composed of Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine.

Third, Shandong cuisine, referred to as Shandong cuisine. Features: Fine selection of materials, delicate knife method, paying attention to benefits, diverse colors, and good use of onion and ginger.

Fourth, Jiangsu cuisine, referred to as Jiangsu cuisine. It consists of Huaiyang cuisine, Suzhou cuisine and Nanjing cuisine. Features: Fine production, artistry based on materials, different seasons, thick but not greasy, fresh taste and exquisite shape.

Five, Zhejiang cuisine, referred to as Zhejiang cuisine. It is developed from three local flavors of Hangzhou, Ningbo and Shaoxing. Features: Pay attention to knife work, elaborate production, many changes and strong local flavor.

Six, Fujian cuisine, referred to as Fujian cuisine. Fuzhou cuisine and Xiamen cuisine are the main representatives. Features: exquisite production, beautiful tone and fresh seasoning.

Seven, Anhui cuisine, referred to as Anhui cuisine. Features: Famous for cooking delicacies and game, good at cooking, stewing and steaming, and less cooking. Its cooking is strong, rich in oil and color, simple and affordable.

Eight, Hunan cuisine, referred to as Hunan cuisine. Features: mainly smoked, steamed and dry-fried, the taste is heavier than sour and spicy, and spicy dishes and smoked bacon are the unique flavors of Hunan cuisine.