1, with various flavors. Due to the differences in climate, products and customs, the vast Chinese nation has formed many different cuisines in China's diet since ancient times. As far as local division is concerned, there are four major cuisines: Bashu, Huaiyang, Qilu and Guangdong and Fujian.

2. Four seasons are different. Throughout the year, it is the main feature of China cooking to match the diet according to the season. China has always followed the seasonal seasoning and side dishes, which are mellow in winter and light and cool in summer. Stewed in winter and frozen in summer. All kinds of vegetables change in four seasons and are eaten at the right time.

3. Pay attention to the beauty of dishes. Pay attention to the harmony of color, aroma, taste, shape and container of food, and show the beauty of dishes in many ways. Chefs use their ingenious skills and artistic accomplishment to create all kinds of delicious food, which is unique in realizing the unity of color, fragrance, taste and shape, giving people a special enjoyment of a high degree of unity of spirit and material.

4. From the connotation, China's catering culture involves the development and utilization of food sources, the application and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, the relationship between catering and national security, catering and literature and art, and catering and life realm.

5. From the extension point of view, China's food culture can be classified from the perspectives of time and technology, region and economy, nationality and religion, food and tableware, consumption and level, folk custom and function, showing different cultural tastes and reflecting different use values.