The four major cuisines are Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine.

1. Shandong cuisine

Shandong cuisine is a self-styled cuisine among the four major cuisines. It has formed a systematic framework of cooking theories and techniques at the earliest time in China. It has a long history and comes down in one continuous line, and it is the oldest and most skillful cuisine. Its style is generous and noble, upright and not biased, and it is generally of high standard, rather than calling for one or two dishes or biased taste.

2. Sichuan cuisine

Sichuan cuisine originated in Sichuan and is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine uses more home-cooked ingredients, and banquets occasionally use delicacies and fresh rivers. Make good use of cooking methods such as stir-frying, dry stir-frying, dry burning, soaking and stewing. Known for its "taste", it has many kinds of flavors and is rich in variety, especially fish flavor, red oil, strange taste and spicy taste. The style of Sichuan cuisine is simple and fresh, with a strong local flavor.

3. Cantonese cuisine

Cantonese cuisine is Cantonese cuisine, and in a narrow sense, it refers to guangzhou fu cuisine, which generally refers to Guangzhou cuisine (including Nanfanshun). It is one of the four major cuisines of the Han nationality in China. It originated from the Central Plains, and after more than 2, years of development, it has gradually matured in the late Qing Dynasty, enjoying a high reputation at home and abroad. It consists of three local flavors: Guangfu cuisine (namely guangzhou fu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.

4. Su cuisine

Su cuisine originated more than 2, years ago, among which Jinling cuisine originated in the pre-Qin period, when Wu people were good at cooking fried fish, steamed fish and fillets. More than 1, years ago, duck was a Nanjing delicacy. In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were two pillars of "Southern Food".

the development of the four major cuisines

China is a big country in catering culture. For a long time, due to the influence of geographical environment, climatic products, cultural traditions and national customs, a well-known local flavor genre with a certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisines.

among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine are the traditional "four major cuisines", and then Zhejiang cuisine, Fujian cuisine, Anhui cuisine and Hunan cuisine are called "eight major cuisines".