China food culture is created by the people of China in the long-term production practice, which has strong national characteristics and forms the essence of China food culture, such as its regionality, social stratification, aesthetics, health preservation, inheritance and dissemination. In terms of social stratification and communication, no matter at which stage, generally speaking, in a food-eating society, the interaction between different classes, the radiation effect of the high-level is greater than that of the low-level to the high-level. Although the root of the flower of China food culture absorbs nutrition from the low-level, most of its flowers bloom in the upper level and then penetrate into the lower level a little.

At the same time, China's food culture pays attention to color, aroma and taste, that is, the combination of "cooking" and "tune" is different from that of the west. "Zhou Li Tianguan Zhong Kui" said: "The restaurant keeps cutting and frying." "Cutting" refers to the process of cutting with a knife. "Constant" is used for cooking and frying, and it is also a cooking method. Shuo Wen Jie Zi interprets "tune" as "harmony". From this, we can see that China's food culture emphasizes the harmony of cooking, so that food can achieve the best taste and the most complete nutritional value.

And the essence of food culture represented by "harmony" refers to the diversification of diet, which is the main way for China people to maintain a balanced diet. Su Wen in Huangdi Neijing puts forward the dietary principle of "five grains for nourishment, five fruits for help, five animals for meaning and five dishes for stuffing", which embodies the dietary balance and food diversification in China's dietary culture. "Zhou Li Tianguan" records: "Anyone who knows how to eat and drink should cook cows, sheep, dogs, geese and fish." This paper mainly discusses the harmonious way of food collocation, which is probably the origin of meat and vegetable collocation in China food culture.