Chinese culinary culture has a long history. The eight major cuisines that are widely recognized by society include Shandong cuisine, Sichuan cuisine, Cantonese cuisine and Jiangsu cuisine, as well as Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Chinese cuisine refers to a complete set of cooking techniques and flavors that have evolved over a long period of time within a certain region due to differences in climate, geography, history, local products and dietary customs, and are recognized as local dishes throughout the country. There are many schools of cuisine in cooking. During the Qing Dynasty, Chinese cuisine was divided into Beijing style, Suzhou style and Cantonese style. Since the beginning of the Republic of China, culture across China has developed considerably. During the Republic of China period, it was divided into four schools: North China, Jiangsu and Zhejiang, South China and Southwest China. Later, the North China school gave rise to Shandong cuisine, which became the top of the eight major cuisines. The Jiangsu and Zhejiang cuisines were divided into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine. The South China school was divided into Cantonese cuisine and Fujian cuisine. The Southwest school was divided into Sichuan cuisine and Hunan cuisine. The four major cuisines of Shandong, Sichuan, Jiangsu and Guangdong have a relatively early history of formation. Later, the local cuisines of Zhejiang, Fujian, Hunan and Anhui also gradually became famous, thus forming the "Eight Major Cuisines" of China. After competition, the ranking changed. First, Sichuan cuisine rose to second place, while Jiangsu cuisine dropped to third. Later, the most influential and representative cuisines that are also widely recognized by society include: Shandong, Sichuan, Jiangsu, Cantonese, Fujian, Zhejiang, Hunan and Anhui cuisines, which are commonly known as the "Eight Major Cuisines of China".


Source: Study in China


There are four canteens in the Sangpu Mount Campus of Shantou University, namely the Second Canteen, the Third Canteen, the Fourth Canteen (Jinyuanxiang Restaurant) and the Xiyuan Restaurant.


The second cafeteria, the third cafeteria

Since the second and third dining halls are connected, we usually refer to them as the second and third dining halls for short. The Er SAN Fan is located between Jingyi Academy and the Science and Technology Hall. It has many Windows and offers the most choices, such as the self-service window, the roast meat window, the grilled rice window, the Turkish kebabs window, the soup and rice cake window, the hot pot and pickled vegetables window, the spicy hot pot window, the braised food window, and the economy meal window, etc. The second and third canteens are regarded by students as offering good quality and low prices, and they also provide super value discounted meals.


The Fourth Canteen (Jinyuanxiang Restaurant)

The Fourth Dining Hall, also known as Jinyuanxiang Restaurant, is located near the east gate, beside Zhicheng Academy. The dining environment and consumption level of the Fourth Canteen are similar to those of the Second and Third canteens, and it is also very close to the teaching buildings E and DG. On the second floor of Si Fan, there are many local Chao-Shan cuisine dishes, and there are round tables, which are suitable for students and teachers to chat and gather.


Xiyuan Restaurant

Xiyuan Restaurant is located between Zhixing Academy and Siyuan Academy. It has few Windows and is one of the better canteens in terms of decoration and facilities. The dining environment is first-class and it is equipped with large round tables, double tables and square long tables.

There are three canteens in the East Coast Campus of Shantou University, all of which have now been put into use.