For a long time, due to the influence of specific geographical environment, climate products, cultural traditions and folk customs, there have been some famous local flavor schools with certain kinship, similar flavor and popular among some people. These schools are called cuisines.

These include China's "eight major cuisines" of Shandong, Sichuan, Guangdong, Anhui, Fujian, Jiangsu, Zhejiang and Hunan, as well as some famous local cuisines such as Northeast Cuisine, Beijing Cuisine, Hebei Cuisine, Henan Cuisine, hubei cuisine, Local Cuisine, Jiangxi Cuisine and Hakka Cuisine.

? Turkish cooking

Turkish cuisine originated in Central Asia and developed in Asia Minor. In a sense, it is a great cooking country in the Middle East and the Mediterranean. Meat, vegetables and beans are the main parts of Turkish cuisine, and the meat is mainly cattle, sheep and chicken. It is characterized by highlighting the natural flavor of raw materials (mainly meat and dairy products), paying attention to the original flavor, and highlighting it with butter, olive oil, salt, onion, garlic, spices and vinegar.

Turkey's fertile soil, developed agriculture and animal husbandry, milder climate than continental Europe, and not as hot as other western Asian countries, coupled with the existence of various cultures and the influence of the northern expedition of the Ottoman Empire, increased the diversity of Turkish cuisine and spread to many neighboring countries.