2. Sichuan cuisine (one of the four traditional cuisines in China and one of the eight major cuisines in China).
3. Cantonese cuisine (Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine).
4. Jiangsu cuisine (Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes)
5. Fujian cuisine (based on Fuzhou cuisine)
6. Zhejiang cuisine (composed of local cuisines represented by Hangzhou, Ningbo, Shaoxing and Wenzhou)
7. Hunan cuisine (local cuisines represented by Changsha, Hengyang and Xiangtan)
8. Anhui cuisine (consisting of five flavors: southern Anhui cuisine, Wanjiang cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine)
As early as the Spring and Autumn Period and the Warring States Period, there was a difference in the flavor of north and south dishes in China's food culture. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. At the beginning of Qing Dynasty, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine became the most influential local cuisines at that time, which were called "the four major cuisines".
By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" of Chinese cuisine. Besides the eight major cuisines, there are some influential cuisines in China, such as Northeast Cuisine, Local Cuisine, Jiangxi Cuisine, hubei cuisine, Beijing Cuisine, Hebei Cuisine, Henan Cuisine and Hakka Cuisine.