Chinese cuisine has four major flavors and eight major cuisines. The four major flavors are: Shandong, Sichuan, Guangdong and Huaiyang. The eight major cuisines generally refer to: Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Cantonese cuisine and Fujian cuisine.

Tuilu cuisine is the first among the eight major cuisines. The formation and development of Shandong cuisine are related to the cultural history, geographical environment, economic conditions and customs of Shandong area. Shandong is one of the birthplaces of ancient culture in my country. Located in the lower reaches of the Yellow River with a mild climate, the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is crisscrossed by mountains and rivers, criss-crossed by rivers and lakes, thousands of miles of fertile wilderness, rich in products, convenient transportation and developed culture. Its grain output ranks third in the country; its vegetables have a wide variety and are of high quality. It is known as one of the "three largest vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onions, Cangshan garlic, and Laiwu ginger are all famous at home and abroad.

Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Guangzhou cuisine includes famous foods from the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places. It has the widest area, uses a variety of ingredients, carefully selects ingredients, has excellent skills, is good at changing, and has exquisite flavor, which is clear but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy. In summer and autumn, we strive to be light, while in winter and spring we tend to focus on richness. We are good at stir-frying, and we need to control the heat and oil temperature just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those in southern Fujian.

Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient countries of Ba and Shu. According to the Records of the State of Huayang, the country of Ba "plants grains in the soil, has six domestic animals", and produces fish salt and tea honey; the country of Shu has "the mountains and forests are full of fish, and the gardens are filled with fruits and melons, which have been ripe for four generations, and they are endless." . At that time, the condiments of Ba and Shu already included brine, rock salt, Sichuan pepper, and "Yangpu ginger". Among the cultural relics unearthed from the cemetery during the Warring States Period, there are various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. Sichuan cuisine was formed roughly between the unification of Qin Shihuang and the rise of the Three Kingdoms.