Cuisines can be divided into four major cuisines: Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine and Huaiyang Cuisine.

Lu Cuisine: characterized by steaming, boiling, roasting, brewing, pan-frying, stir-frying, simmering, cooking, deep-frying, waxing, salting, black bean, vinegar, soy sauce, wine, honey and pepper lays down the framework of Chinese cooking techniques.

Sichuan Cuisine: characterized by red flavors that are numbing, spicy, fresh, and fragrant; and white flavors that are versatile and contain sweet, briny, and strange flavors.

Cantonese Cuisine: It is famous for cooking seafood, and its soups, vegetarian dishes, and sweet dishes are the most distinctive.

Huaiyang Cuisine: characterized by raw materials are mostly aquatic-based, most of the Huaiyang cuisine to the rivers and lakes and rivers as the main ingredients, supported by the top cooking techniques, to the original flavor and color as the best, to the wonderful fit for the pursuit of the mouth, elegant and vulgar **** appreciation without losing its elegance, especially "and, fine, clear, new" unique concept.

Expanded Information:

The Four Great Cuisines

The four major cuisines

The four major cuisines, also known as gang cuisines, refer to the cuisine genres of the Chinese diet that have evolved over a long period of time into a self-contained system with distinctive local flavor characteristics and are recognized by the community in terms of the selection of ingredients, cutting and preparation, cooking and other techniques.

The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and flavors that have evolved over a long period of time in a certain region due to the differences in climate, geography, history, products and dietary customs, and are recognized as local dishes throughout the country.

Chinese people are good at cooking, as early as in the Spring and Autumn and Warring States period, China's food culture in the north and south of the flavor of the dishes showed differences. By the time of the Tang and Song dynasties, the southern and northern cuisines had formed their own systems. By the early Qing Dynasty, Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, and Huaiyang Cuisine had become the most influential local cuisines at that time, and were known as the four major cuisines.

People in different regions have developed different local flavors by using cooking methods such as stir-frying, broiling, pan-frying, boiling, steaming, baking and cold mixing.

Baidu Encyclopedia - Lu Cuisine

Baidu Encyclopedia - Sichuan Cuisine

Baidu Encyclopedia - Cantonese Cuisine

Baidu Encyclopedia - Huaiyang Cuisine

Baidu Encyclopedia. The Four Great Cuisines