Japanese food is largely modeled after Chinese food. During the Qin and Han Dynasties, China began to spread its food culture. According to records such as the Historical Records and the Book of Han, when Zhang Han of the Western Han Dynasty invited the western region, he engaged in economic and cultural exchanges with Central Asian countries via the Silk Road. In addition to the introduction of cooking utensils, hickory, pecan, flax, carrot, pomegranate and other products in the western region also planted in the central region of peaches, plums, apricots, pears, ginger, tea and other products and food culture. Forward to the present day, in the Midwest, cultural relics excavated from a tomb in the Old West are equipped with wooden chopsticks. One of China's traditional barbecuing techniques spread through the Silk Road to Central and West Asia, where people eventually came to enjoy kebabs.

The Southwest Silk Road, which was faster than the Northwest Silk Road, began in the northwestern city of Chengdu and traveled through Yunnan on the Indochina Peninsula to Burma and India. This Silk Road also served to spread food culture from the Han Dynasty to the outside world. For example, during the Jianwu period of the Eastern Han Dynasty, the Guangxu Emperor Liu Xiu sent Fufu south to conquer the country and reached the Cochin region of Vietnam today. At that time, the Hanzo dynasty and soldiers lived in the city of Cochin and other places to build the city. During the Dragon Boat Festival on the fifth day of the first month of the lunar calendar, dumplings and other Chinese food were thrown into the city of Khao Thoi. Therefore, Vietnam and Southeast Asian countries still keep the habit of eating gyoza.

The country most influenced by Chinese food culture is Japan. In the middle of the eighth century, the Tang monk Jianzhen went east to Japan, bringing with him a lot of Chinese food and pastries, such as dry pancakes, dry-steamed cakes, and hoecakes. The Japanese copied this Chinese confectionery under the name of kokeshi. At that time, there were more than 20 kinds of fruit on the Japanese market.

Ganjin's journey to the east also brought Chinese food culture to Japan, and the way Japanese people use chopsticks while eating was influenced by China. During the Tang Dynasty, Japanese students returned home with almost all Chinese food, including alcohol on the first day of the new year, seven vegetables on the seventh day of the first month, drinking water in March and squid on the fifth day of May. At the beginning of September, nine drink chrysanthemum wine. Among other things, the Japanese introduced zongzi at the Dragon Boat Festival and then made some improvements according to their own eating habits, developing several varieties of zongzi such as hi zongzi, syrupy zongzi, kudzu zongzi, and asahina zongzi. During the Tang Dynasty, Japan introduced noodles, steamed buns, dumplings, wontons and Chinese sauces. Chinese food had a great influence on Japanese food. The Chinese monk Huang Qingzong in the middle of the 17th century brought vegetarian food to the Japanese. Later, in China, Chinese folk vegetarian food, known as "main dishes", was introduced to Japan. The influence of "Zhuozai cuisine" on the Japanese restaurant industry is very strong, some Japanese restaurant menus still show "flax tofu" and "beef soup" and other representative dishes.