China is a time-honored multi-ethnics nation with a vast territory and abundant resources and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors. The most influential and representative ones are Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine and Anhui Cuisine, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines” in China are characterized by diversified cooking with each having its strong points.