中國一個幅員遼闊、資源豐富、歷史悠久的多民族國家，每個 民族都有其獨特的豐富菜肴。地域菜系在地理環境、氣候、文化傳 統、民族風俗和其他因素的影響下經過悠久歷史的發展已經成形。 最有影響力、最具代表性的是魯、川、粵、閩、蘇、浙、湘、徽菜系， 這八種被人們稱為八大菜系。中國的八大菜系是以多種多樣 的烹飪方法區分的，各有其長處。

　　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 Lu, Chuan，Yue, Min, Su，Zhe, Xiang and Hui Cuisines, which are commonly known as Eight Major Cuisines. Dishes in the Eight Major Cuisines in China are characterized by diversified cooking skills, with each having its strong points.