What is the name for the eight regional culinary traditions of China?

The eight regional culinary traditions of China are known as the Eight Great Cuisines. They are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.

The grouping reflects China’s enormous geographic and cultural diversity. Climate, local crops, trade routes, cooking methods, and historical migrations all shaped distinct regional styles. Sichuan cuisine is known for chili and Sichuan peppercorns, while Cantonese cooking often emphasizes fresh ingredients and delicate seasoning.

The modern eight-cuisine classification was popularized in China in the 20th century, especially after a 1980 article in the People’s Daily. Earlier classifications commonly highlighted four major traditions: Sichuan, Shandong, Cantonese, and Huaiyang cuisine.

“Eight Great Traditions” is another widely used English translation of the Chinese term ba da cai xi. It refers to the same culinary grouping, not to eight individual dishes or to imperial cuisine, which is a separate category.