 The modern "Eight Cuisines" of China are Anhui (), Cantonese (), Fujian (), Hunan (), Jiangsu (), Shandong (), Sichuan (), and Zhejiang () cuisines.Color, smell and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance and nutrition of the food.Cooking should be appraised with respect to the ingredients used, knifework, cooking time and seasoning.