Chinese cuisine, originating from China and its global diaspora, has profoundly influenced culinary traditions worldwide, popularizing staples like rice, noodles, soy sauce, tofu, and utensils such as chopsticks and the wok. Its rich history saw the emergence of the world's first modern restaurants in Song dynasty China (11th-12th centuries), while street food became an integral aspect during the Tang dynasty (7th century).

Highly diverse, Chinese cuisine is shaped by regional geography, climate, social class, and ethnic groups, resulting in numerous distinctive styles. It is famously categorized into the "Eight Cuisines of China," a grouping identified in 1980 by journalist Wang Shaoquan, which includes prominent styles like Sichuan, Guangdong, and Shandong, each boasting unique flavors and cooking techniques. Beyond its culinary appeal, Chinese food is deeply intertwined with traditional medicine and valued for its color, scent, taste, appearance, and nutritional significance, reflecting a holistic approach to dining.