Chinese cooking culture is a set of self-contained cooking skills and flavors formed after a long period of historical evolution due to differences in climate, topography, history, products and dietary customs in different regions, and is recognized by all parts of the country Local dishes.
As early as the Shang and Zhou dynasties, the Chinese food culture had its embryonic form, and Tai Gongwang was the most representative. In the Spring and Autumn Period and the Warring States Period, the flavors of North and South dishes showed differences in cooking culture. In the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the Southern Song Dynasty, the pattern of sweetness in the south and salty in the north was formed. In the early Qing Dynasty, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, and Cantonese cuisine became the most influential local dishes at that time, and they were called the four major cuisines. By the end of the Qing Dynasty, four new local cuisines, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine, were formed, forming the "eight major cuisines" of the Han nationality's diet.
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