Founded in 1980, Chinese cuisine is the first and most influential professional journal in China, which comprehensively introduces the catering industry, catering culture and cooking skills at home and abroad. Since its founding 41 years ago, it has issued more than 400 issues, with a total of about 50 million copies. The monthly circulation is about 100000 copies. "Chinese cuisine" has always been based on promoting the development of China's catering industry, leading the trend of "food fashion culture". It has been widely concerned and praised by the industry and readers. Its distribution covers all provinces and autonomous regions in China and more than 30 overseas countries and regions.