 As noted in his culinary work the "Suiyuan shidan", however, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious, especially when the display served also a formal ceremonial purpose, as in the case of the Manchu Han Imperial Feast.As the pace of life increases in modern China, fast food like fried noodles, fried rice and "gaifan" (dish over rice) become more and more popular.There are a variety of styles of cooking in China, but Chinese chefs have classified eight regional cuisines according to their distinct tastes and local characteristics.