Sichuan cuisine has a long history. Sichuan cuisine originated from Bashu in ancient China. Its development has gone through four stages: from the Spring and Autumn Period to the embryonic stage of the Jin Dynasty, from the Sui and Tang Dynasties to the Five Dynasties, from the Song Dynasty to Sichuan and spread to other places, and to the formation of cuisines in the late Qing Dynasty and the early Republic of China. Since then, from the Revolution of 1911 to War of Resistance against Japanese Aggression, China's cooking has been a mixture of different factions, which has deeply influenced the cooking of Sichuan cuisine and enriched it. After the founding of People's Republic of China (PRC), the production party and people's government of China attached great importance to cooking, and the status of chefs improved, and talents came forth in large numbers, which opened up unlimited prospects for the further development of Sichuan cuisine. Cantonese cuisine has a long history. Although before the Qin Dynasty, the diet in Lingnan was relatively simple and crude compared with the economically and culturally developed Central Plains, Guangdong was located in the subtropical zone, bordering the South China Sea, with dense inland river networks and numerous edible animals and plants. South Vietnamese make a living by collecting aquatic products such as snails, clams, clams and oysters, and are good at fishing. According to Zhou Li, "Some eaters don't eat grain when crossing their toes". They "cook crabs for food, not rice" and have the habit of "eating them raw". Shan Hai Jing, written in the Warring States Period, recorded that southerners ate snakes. Huai Nan Zi, edited by Liu An of the Western Han Dynasty, also described that "the Yue people thought snakes were food". It can be seen that the "snake" of Guangdong flavor has appeared for at least thousands of years. Qin Shihuang decided to go south to Baiyue, and there were more and more cultural and economic exchanges between the Central Plains and Lingnan. After Zhao Tuo, the military king of South Vietnam, returned to Han, Sino-Vietnamese exchanges became increasingly frequent, and the economy and culture in Lingnan area developed greatly. Cooking technology is also introduced with the introduction of culture. Among several Han tombs excavated in Guangzhou, there are taro, ginger, cucumber, melon, papaya, peach, plum, orange, plum and other fruits and vegetables. Livestock and poultry include pigs, cattle, sheep, chickens, ducks and geese; There are mud clams, green cockroaches and sparrows. Among the remains of sparrows, there are loess and charcoal, which shows that sparrows are wrapped in loess and baked with charcoal. This production method was called "cannon" in the Zhou Dynasty. It can be seen that the Han people in the Central Plains accepted the omnivorousness of South Vietnam and moved the cooking methods of the Central Plains to form a unique eating habit. During the Southern Song Dynasty, a large number of gentry from the Central Plains went south, and a large number of cooking skills from the Central Plains flowed into the south. The royal family who fled to the south brought the dietary customs of the Central Plains to Qionghai, so that Cantonese cuisine still retains many ancient ways of eating in the Central Plains. The local style of Lingnan people, which amazed the Southern Song Dynasty, that is, "eat everything without asking about birds, animals, insects and snakes", combined with cooking techniques with northern flavor, became a unique dish in the South. At this point, Cantonese cuisine, as a kind of cuisine, has begun to take shape, and ancient books also have the name of "southern cooking".

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