China's rich culture has a long history, a wide range of regions, a variety of climates, and different geographical conditions. Wide land is a gift from heaven. Rice can be planted in southern China, wheat and corn can be planted in northern China. This has a wide variety of selectivity in the raw materials of food. Five thousand years of history, in the baptism of the years, under the creation of the wisdom of the Chinese people, Chinese food only in the cooking methods have boiled, steamed, stewed, braised, fried, fried, slipped, exploded, roasted, smoked and so on about ten ways. Because of the different local culture and living habits, eight cuisines of Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan and Huizhou have been created. This is the charm of Chinese food culture.