Chinese cuisine is any of several styles originating from regions of China, some of which have become increasingly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa. The history of Chinese cuisine stretches back for many centuries and produced changes from period to period and in each region according to regional climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were also integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby Asian nations states in ancient times as well as the Europeans during the modern period. This led to a variety of dishes and preparation in what could be called traditional Chinese food, leading Chinese to pride themselves on eating a wide range of foods.

Major traditions include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines.[1] The four main criteria for good Chinese food are: colour, aroma, taste and texture.