In China, different geography, climate, resources, produce and food habits combine to form characteristic local cuisines, namely, the four flavors and eight regional cuisines. The four flavors refer to those of Shandong, Sichuan, Guangdong and Huai Yang (Yangzhou). The eight regional cuisines refer to the local modifications of the four flavors, including Shandong Cuisine, Sichuan Cuisine, Hunan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine and Anhui Cuisine. From the dishes served at family meals to lavish banquets, local famous foods are too numerous to list, and the delicious foods of all kinds of taste reflect the highly developed tradition of food culture and the characteristic regional cultures of China.
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