The Song and Yuan Dynasties were the peak of food culture, and they paid too much attention to "plain steamed voices and wangchuan patterns", the most representative of which was barbecue.

The Ming and Qing Dynasties were the continuation and development of food culture in Song and Yuan Dynasties, and at the same time, they mixed the characteristics of Manchu and Mongolian, and the food structure changed greatly. Staple food: Zizania latifolia was completely eliminated, and pockmarked seeds were withdrawn from the staple food for oil extraction. Bean materials were no longer used as staple food and became dishes. The proportion of wheat in the Yellow River valley in the north increased greatly, and noodles became the staple food in the north after the Song Dynasty. In the Ming Dynasty, it was introduced again on a large scale, and the cultivation of potatoes, sweet potatoes and vegetables reached a high level. Meat: Livestock and poultry raised artificially become the main source of meat. Man-Han banquet represents the highest level of food culture in Qing Dynasty.