What are the twelve major cuisines in China?

China's "Twelve Major Cuisine" refers to Shandong (Shandong cuisine), Sichuan (Sichuan cuisine), Huaiyang (around Huaihe River and Yangzhou, with Yangzhou as the center), Guangdong (Cantonese cuisine), Hunan (Hunan cuisine), Zhejiang (Zhejiang cuisine), Fujian (Fujian cuisine), Anhui (Anhui cuisine) and Beijing (Beijing).

The four major cuisines refer to Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Huaiyang cuisine.

The eight major cuisines are Hunan, Anhui, Zhejiang and Fujian cuisines based on the four major cuisines;

The top ten cuisines are Beijing and Shanghai cuisines based on the eight major ones.

The twelve major cuisines are Henan and Shaanxi cuisines on the basis of the ten major ones;

Extended data:

China is a big country in food culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, a well-known local flavor school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisine.

As early as the Spring and Autumn Period and the Warring States Period, there were differences in the flavors of North and South dishes in China's traditional food culture. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. In the early Qing Dynasty, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine became the most influential local cuisines at that time, and they were called "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, which together constituted the "eight major cuisines" in China traditional food culture.