As a country with a large catering culture,
chinese food is second to none in the world for its variety of dishes, wide variety of flavors, and exquisite and complicated cooking methods. For a long time, due to the influence of the local environment, climate, products, customs and eating habits, the cuisines of various parts of China have formed various schools with local flavor characteristics. The four major cuisines of Shandong, Jiangsu, Guangdong and Sichuan have an early history, and later differentiated into Zhejiang, Fujian, Hunan and Anhui local cuisines, thus forming China's "Eight Major Cuisines".
