China cooking can be divided into several categories.

China cuisine can be divided into eight major cuisines, namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine.

1. Shandong cuisine: Originated from Qilu flavor in Shandong, it is the only homemade cuisine among the eight major cuisines in China. It is the cuisine with the longest history, the richest techniques, the highest difficulty and the most skillful skills.

2. Sichuan cuisine: Originated from Sichuan and Chongqing, it is characterized by hemp, spicy, fresh and fragrant.

3. Cantonese cuisine: Originated in Lingnan, it consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, each with its own characteristics.

4. Su cuisine: Originated in Jiangsu, it is composed of four major rivers: Nanjing, Xu Hai, Huaiyang and Sunan, and is the second largest cuisine in the court. Today, Huaiyang cuisine is still the main dish in state banquets.

5. Zhejiang cuisine: A local cuisine represented by the four flavors of Hangzhou, Ningbo, Shaoxing and Wenzhou, which pays attention to the freshness of raw materials and fully explores the delicacy and nutrition of ordinary raw materials.

6. Fujian cuisine: a cuisine mainly formed by local flavor dishes such as eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian, represented by eastern Fujian and southern Fujian flavors.

7. Anhui cuisine: It originated in Huizhou City, Anhui Province, and its unique geographical and cultural environment gave it a unique taste.

8. China has a long history of local dishes. Hunan cuisine pays attention to seasoning, which is characterized by strong oil color and fresh taste.

In addition to the eight major cuisines, there are many local and ethnic cuisines in China, which enrich the food culture of China.