Why are all the eight major cuisines except Shandong cuisine Southern cuisine?

The cuisines of Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, Hui, and Shandong are often referred to as China’s “eight major cuisines.” Customs are due to local products and customs. For example, northern China has many cattle and sheep, and beef and mutton are often used in cooking; southern China has many aquatic products and poultry, and people like to eat fish and meat; China's coastal areas have many seafood, and they are better at cooking with seafood. Climatic reasons: Different regions have different tastes. Generally speaking, northern China is cold, and the dishes are mainly thick and salty; East China has a mild climate, and the dishes are mainly sweet and salty; the southwestern region is rainy and humid, and the dishes are multi-purpose. Spicy and rich flavor.