The rich period of China's food culture was in the Han Dynasty, when there was a very rich exchange of food culture. The prosperity and development of catering culture in Han Dynasty can be manifested in the development of pasta culture to a great extent. During the Han dynasty, the planting area of wheat was expanded, and the rise of irrigation made the wheat yield increase continuously. At that time, in the Han Dynasty, there was already a stone mill. With a stone mill, that is, with flour, there are all kinds of pasta. There are many records of snacks and cakes related to the Han Dynasty. Today, we eat about 160 kinds of vegetables every day, but about half of the common vegetables are native to China and about half are imported from abroad. During the Han and Tang Dynasties, many vegetables and fruits, such as alfalfa, spinach, Brassica, gourd, beans, garlic and ginger, were also introduced to the Central Plains through exchanges with ethnic minorities in the northwest. Fruits include grapes, almonds, watermelons and pomegranate. There are spices such as pepper and sugar.

During the Han Dynasty, the emperor had the most complete diet management system in China. During this period, China's food culture spread rapidly. According to Records of Historical Records and Hanshu, when Zhang Qian went to the Western Regions in the Western Han Dynasty, he had economic and cultural exchanges with Central Asian countries through the Silk Road. Zhang Qian and others not only introduced zucchini, Hu Ling, flax, carrot and pomegranate from the western regions, but also introduced peaches, Xing Li, pears, ginger and tea as well as Chinese food culture from the Central Plains. The Southwest Silk Road, which was earlier than the Northwest Silk Road, also played a role in spreading food culture to the outside world in the Han Dynasty. For example. During the Jianwu period of the Eastern Han Dynasty, Liu Xiu, Emperor Guangwu of Han Dynasty, sent Fu Bo to Ma Yuan to travel south and arrived in Jiaodi area (present-day Vietnam). At that time, a large number of officers and men of the Han Dynasty built cities and lived in places like Jiaotoe. During the Dragon Boat Festival on the fifth day of the fifth lunar month, they brought China Zongzi and other food customs to Jiaotoe and other places. We can see that Vietnam and Southeast Asian countries still keep the custom of eating zongzi.

In fact, we can see that during the Han and Tang Dynasties, because Hu people lived in different places for a long time, they also learned from each other in their food life and merged together, thus making the traditional food culture in China more colorful. In fact, when Han people accept Hu's diet, they often penetrate into the Han food culture. For example, the female method of mutton sausage, using rice and flour as ingredients to make glutinous rice, and then using ginger, cinnamon and orange peel as spices to remove the fishy smell, can suit the taste of Han people. This absorption and transformation also greatly affected the diet life of the Tang Dynasty and later generations. On the basis of inheritance and development, it has also played a great positive role in promoting the economic and cultural development of all ethnic groups.