Three top chefs from China, France and Malaysia spent a month around the ancient Silk Road, enjoying, experiencing and making all kinds of delicious food from that ancient mysterious and thriving land with their own different eyes and food culture accumulation, bringing together the scenery of the western regions with special delicacies, enjoying the unique features from the western regions with a world view, and exploring, tasting and making ancient delicious food along the way.

Cuisine on the Silk Road, with dishes as the theme, introduces the origin and production technology of official dishes, merchants' dishes, local dishes, folk dishes and Muslim dishes. Taking local eating habits and etiquette as the theme: the origin of taboos such as not eating pork, livestock slaughter habits, sacrificial rituals, etc. Taking the products imported through the Silk Road as the theme: pomegranate, grape, fig, alfalfa, sesame, walnut, cucumber, watermelon, etc. With the theme of drinks coming from the Silk Road, including pomegranate wine, wine, scented tea, milk tea, cow-horse-goat's milk and so on, this paper tells its influence and significance on the Silk Road from different angles from the perspective of food.