1. As early as the early Western Zhou Dynasty, early cuisines were formed in China. During the Spring and Autumn Period and the Warring States Period, after the scuffle among countries, the dietary customs in various places began to merge with each other. In the Han dynasty, various ingredients from the western regions were added, but the specific cooking techniques did not mature until the Tang dynasty. In fact, after more than 1000 years of accumulation in the Han, Tang and Song Dynasties, the real food culture in China did not reach its peak until the Ming Dynasty, when the variety of ingredients was the richest in history. Our diet structure today was basically formulated in the Ming Dynasty.

2. According to the political discipline of Ming Da University, in the twenty-seventh year of Hongwu, Zhu Yuanzhang ordered the Ministry of Industry to allocate funds to build ten big restaurants in Beijing, and then invited private businessmen to run them by bidding. This is an early measure of "official investment to stimulate domestic demand". In the middle and late Ming dynasty, there was a "second wave of food intake" in history; The introduction of pepper, corn, tomato, pumpkin and sweet potato, especially pepper, had a great influence on Hunan cuisine and Sichuan cuisine in China, while the introduction of sweet potato and corn had a very positive effect on the population growth of China. At this point, China in the Ming Dynasty collected the most comprehensive ingredients in history, and then integrated the cooking skills of combining Chinese and Western since the Tang and Song Dynasties. The cooking of "Jianghu dishes" in Ming Dynasty also began to produce special cooking methods of various foods.

3. The tradition of court food and folk "Jianghu dishes" in Ming Dynasty continued until Qing Dynasty. In the Ming and Qing Dynasties, especially in the Qing Dynasty, China's court cuisine reached its peak. In the Qianlong period, its production techniques and the richness of dishes began to merge greatly, and finally it was basically finalized. It can be said that since then, the general appearance of Chinese cuisine in the Republic of China and even in modern times, including cooking methods, has not jumped out of the category of cuisines determined by the Qing Dynasty.