Chinese food and China food culture, called Chinese food or Chinese food in Japan and South Korea, and Tang food in Europe and America, are part of China culture and have a far-reaching influence on East Asian food culture. The menu comes from dishes of various regions and nationalities in China. The characteristics of Chinese food can be summarized as follows: color, aroma, taste, meaning and shape. Known as the five major cuisines. But in any case, "Chinese food" is just a general term, which varies greatly from place to place. Representative cuisines are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. China cooking is the epitome of China's food culture and the representative of China's cooking essence. Just like what we call Japanese cuisine and Korean cuisine, it is a general term for the whole food culture of Japan and Korea. Chinese cuisine is the general name of all kinds of dishes of various regions and nationalities in China. It has the characteristics of long history, exquisite craftsmanship, rich categories, numerous schools and unique style. It is the crystallization of thousands of years' development of China cuisine and enjoys a high reputation in the world.