The main research content of the cooking geography of China is summarized,the spatial difference,feature and territorial system of cooking culture of China is deeply expounded,and the formative cause and developmental law of these phenomena are objectively analysed.

Formation and redutional measure of acrylamide during cooking;

The solutions of soy sauce blackening during cooking process

The present-day flavorings playing a big role in the development of chinese cuisine;

Thinking on the present condition of higher education of cuisine;