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Chinese food culture has a long history, including eight major cuisines, namely Shandong Cuisine, Sichuan Cuisine, Cantonese Cuisine, Jiangsu Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine.
There are many genres of local dishes in China, which have taken shape after centuries of development due to the differences in climate, geography, history, resources and dietary customs. Different cuisines feature respective cooking techniques and flavors formed by the long historical evolution in a certain region. In the Qing Dynasty, Chinese cuisines were classified into three categories, Beijing, Jiangsu and Guangzhou. Since the start of the Republic of China, huge progress has been made in the culture of Chinese food, which was classified into four schools: North China, Jiangsu and Zhejiang, South China and Southwest China. Later, Shandong Cuisine stemmed from the North China school and becomes the champion of the eight cuisines. Jiangsu and Zhejiang cuisine evolved into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine. South China school developed into Cantonese cuisine and Funjian cuisine. Southwest schools split into Sichuan cuisine and Hunan cuisine. Shandong, Sichuan, Jiangsu and Guangdong cuisines formed at an early date, and later, Zhejiang, Fujian, Hunan, Anhui and other local dishes gradually became popular, forming China’s “eight major cuisines”. After years of competition, the ranking of cuisines kept changing. Sichuan food rose to the second and Jiangsu cuisine took third place. Later the most influential and widely recognized cuisines by the whole society are: Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan, Anhui cuisines.
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