Chinese food includes Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine, Northeast cuisine, Hebei cuisine, Henan cuisine, Hubei cuisine, local cuisine, Hakka cuisine, Jiangxi cuisine, Beijing cuisine and Muslim cuisine. Chinese food is divided into eight major cuisines, the first is Shandong Shandong cuisine, which represents the dish "sea cucumber with onion"; The second is Sichuan cuisine, which represents the dish "Fish-flavored shredded pork"; The third is Guangdong Cantonese cuisine, which represents the dish "roast suckling pig"; The fourth is Fujian Fujian Fujian cuisine, which represents the dish "Buddha jumps over the wall"; The fifth is Hunan Hunan cuisine, which represents the dish "Maoxuewang"; The sixth is Jiangsu Su cuisine, which represents the dish "Farewell My Concubine"; The seventh is Zhejiang cuisine, which represents the dish "West Lake Vinegar Fish"; The eighth is Anhui Huizhou cuisine, which represents the dish "Old Feng Huai Zhu".

Cantonese cuisine, namely Cantonese cuisine, is one of the four major cuisines and eight major cuisines in China. In a narrow sense, Cantonese cuisine refers to Guangfu cuisine (that is, guangzhou fu cuisine), and in a broad sense, it includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine originated from the Central Plains, inheriting the Central Plains food style advocated by Confucius, so the Cantonese cuisine is more complicated and meticulous. For example, the clay pot rice and roast suckling pig in Guangfu cuisine originated from the "Eight Treasures" food of the Zhou Dynasty; Roasted goose originated from roast duck, a famous dish in Song Dynasty. After the dim sum spread from the Central Plains to Guangdong, it evolved into today's Cantonese dim sum such as shrimp dumplings, dry steamed dumplings and so on.

Sichuan cuisine is famous for its wide range of materials, changeable seasoning, diverse dishes, fresh and mellow taste, good use of spicy seasoning, unique cooking methods and strong local flavor, which combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families and is good at absorption and innovation.

Shandong cuisine is one of the four traditional cuisines (also eight) in China (compared with the influential cuisines such as Huaiyang, Sichuan and Guangdong). It is the cuisine with the longest history, the richest techniques and the most skillful skills, and it is the representative of the cooking culture in the Yellow River basin.

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight traditional cuisines in China, with beautiful scenery and rich products. Therefore, the proverb says, "There is paradise above, and Suzhou and Hangzhou below". Zhejiang province is located on the coast of the East China Sea, with a network of waterways in the north, and is known as the land of plenty. The southwest hills are undulating and rich in delicacies and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish and shell aquatic products, and the total output value ranks first in the country. The products are rich, the delicacies are beautiful, and the characteristics are unique and well-known.

Fujian cuisine is one of the eight major cuisines in China, which is formed by the mixture of Han culture in the Central Plains and Fujian and Yue cultures. Because Fujian people often travel to and from the sea, the dietary customs have gradually formed a unique cuisine with open characteristics. Fujian cuisine is famous for cooking delicacies. On the basis of good color, flavor and shape, it is especially good at "fragrance" and "taste". Its fresh, mellow, meaty and non-greasy style features, as well as the wide range of soup roads, have a unique place in the cooking altar garden.

Hunan cuisine, also known as Hunan cuisine, is one of the eight major Han cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three local flavors. Hunan cuisine is well-made, with a wide range of materials, varied tastes and various varieties; The color is oily and heavy, and it is practical; Pay attention to spicy, delicious and tender taste; The method of making is known as stewing, stewing, waxing, steaming and frying.

Anhui cuisine, namely anhui cuisine, is the general name of southern Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine. Among them, the southern Anhui flavor is represented by Huizhou local cuisine, which is the mainstream and origin of Huizhou cuisine.

Jiangsu cuisine, one of the eight traditional cuisines in China, is called Jiangsu cuisine for short. Because Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine. Mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Jiangsu cuisine originated more than 2,000 years ago, among which Jinling cuisine originated in the pre-Qin period, when Wu people were good at cooking fried fish, steamed fish and fish fillets. More than 1,000 years ago, duck was a Nanjing delicacy. In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were two pillars of "Southern Food".