Chinese delicacies showcase the cuisine associated with the cultures and traditions of China and, compared with the food of other places around the world, have many unique characteristics. From the vast land of China, a variety of culinary traditions or schools have emerged since ancient times as a result of the influences of different climate, products and customs in different places. These may be divided into eight regional cuisines:Chuan, Hui, Yue, Su, Zhe, Xiang, Hu and Lu dishes. Changing diet with the changing seasons is a major characteristic of Chinese cuisine. In winter, the dishes are primarily thick and stewed and braised and boiled dishes predominate, while in summer the dishes are cool and light and so cold dishes are more popular. Chinese cuisine emphasizes the coordination of color, aroma, flavor, shape and presentation of the dishes, and the aesthetic appeal of the dish is enhanced in every way possible. The cooking techniques in China have a close relationship with health care. With its medicinal value considered, appropriate foods are cooked into all kinds of delicacies, which can prevent and cure illness while at same time tasting delicious. Chinese have not only imposed strict requirements on the color, aroma, flavor, shape, serving, quality and nutrition of the dishes but also have also developed intricacies in terms of the names of dishes, dinner etiquette, timing and dish selection, dining rhythm and entertainment interspersed with dining.