IntroductionChinese traditional culture is the evolution of Chinese civilization and comes together in a reflection of national character, national culture style, national history which is on various ideologies and cultures. The overall performance of ideology referring to life in China within the Chinese nation and its ancestors created for the development of the Chinese nation, inherited from generation to generation, with distinctive ethnic characteristics, long history, profound connotation and excellent culture traditional. It is the result of thousands of years of Chinese civilization, in addition to the core content of Confucian culture, but also includes other cultural forms, such as Taoism, Buddhism and so on. The Four Major Cuisines in China China is a huge country of food culture, a long time in a certain area due to the geographical environment, climate, natural resources, cultural traditions and national customs and other factors, yes forms some genetic inheritance relationship, similar flavor dishes, high visibility and is a favorite of some people the well-known genre called local flavor cuisine. These include the cuisine of Shandong, Sichuan, Jiangsu and Cantonese cuisine, called the "four main cuisines" in China. Yue Cuisine (Guangdong, Cantonese)（粤菜）Yue Cuisine, also known as Guangdong Cuisine, originated in Lingnan, generalized from Guangzhou dishes, East River, Chiu Chow, then evolved into Guangzhou Cuisine represented with a late start , but it is far-reaching, Hong Kong, Macao and other countries in the Yu restaurant and French cuisine is basically Yu cuisine is the main Chinese cuisine that we mainly eat abroad. Cantonese is considered representative...... half of the paper ......cooking is delicate and the white and fragrant soup is used well to use spices and Furthermore, near the sea there are also many dishes based on fish and seafood. The represented dishes of Shandong: bird's nest soup, braised sea cucumber, sweet and sour Yellow River carp, nine-round large intestine, double crispy fry, boil pork and so on. Su Cuisine (Jiangsu, Huaiyang)（蘇菜）Su Cuisine (referring to Jiangsu Cuisine) began in the north and south. The Tang and Song dynasties promoted economic development and prosperity in the restaurant industry. Jiangsu cuisine has become one of the two pillars of "Southern food". During the Ming and Qing dynasties, Jiangsu cuisine from north to south along the canal and all along the Yangtze River developed more rapidly. Expanded geographical advantage, influence of Jiangsu coastal cuisine at home and abroad.