The scientific connotation of China's cooking is very rich, and its central content lies in the ultimate goal of cooking and eating that meets the nutritional requirements and achieves the health-preserving effect. Huangdi Neijing said: "Taste belongs to shape, shape belongs to qi, qi belongs to essence, and essence belongs to refinement". "Five flavors are hidden in the stomach and intestines, so as to nourish five qi, harmonize qi, complement body fluid and be unique in spirit." This concept holds that the purpose of people's diet is to make people full of gas, energetic, prosperous, healthy and longevity. Around this goal, China's traditional health preserving theory and food research gradually formed. The dietary structure of "five grains for nourishment, five fruits for help, five livestock for benefit and five vegetables for filling" not only enabled the Chinese nation to survive and develop, but also avoided many "civilized diseases", which was praised by overseas nutritionists. Another harvest is medicinal diet, which can achieve the effect of disease-free health preservation and treatment. As well as French cuisine and Turkish cuisine, it is called the three major flavor systems of world cooking.