Boiled vegetables have a long history in China. Before the cooking technology and soy sauce were invented, most of the dishes in Qin, Han and Tang dynasties were boiled, but boiled vegetables were not all the hodgepodge we eat now. There are also excellent practices in boiled vegetables, and there are many staple foods cooked in soup, such as jiaozi Wonton, which is a century-old brand in Suzhou.

Snacks, all kinds of steamed, fried, sweet and salty snacks have long been popular among the public, such as steamed buns and moon cakes, and all kinds of peanut cakes and almond cakes have long been common desserts, but all kinds of western-style desserts and baked goods are not available.

Cooking, the cooking technology probably started in a restaurant in the capital of Song Dynasty. Because of the appearance of soy sauce, the stir-frying became famous for its quick color mixing, so that it was only circulated in Kaifeng at first, but it was basically edible by the time of Qing Dynasty. If it was after Emperor Qianlong, the sweet potato had already arrived in China, and it might not be possible to eat shredded potatoes in vinegar.

Eight major cuisines were basically formed in the late Ming Dynasty and Qing Dynasty, and with the introduction of pepper, hot pot has become a widely spread way of eating in Sichuan. Pepper also directly stimulated the redefinition of spicy food in Sichuan cuisine and Hunan cuisine, so all the eight major cuisines in the Qing Dynasty were basically edible, and they were more clean, hygienic and pollution-free than modern ones.