Cuisine, also known as Gang Cai, refers to the selection of materials, cutting, cooking and other skills, after a long period of evolution and self-contained system, with a distinctive local flavor characteristics, and socially recognized Chinese food cuisine genre. The cuisine of Chinese food culture refers to a set of self-contained cooking techniques and flavors that have evolved over a long period of time in a certain region due to the differences in climate, geography, history, material resources and dietary customs, and are recognized as local dishes throughout the country.

Chinese people are good at cooking, as early as in the Spring and Autumn and Warring States period, China's food culture in the north and south of the flavor of the dishes showed differences. By the time of the Tang and Song dynasties, the southern and northern cuisines had formed their own systems. Development to the early Qing Dynasty, Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine, Huaiyang Cuisine, became the most influential local dishes at that time, known as the four major cuisine.