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Abstract Background and objectives Cuisine is the characteristic manifestation of the regional culture of Chinese food, which was formed and developed along with the distribution of physical geography and environment, the development of productivity and economy, cultural environment, ethnic food diversity, religion, and psychological and physiological factors. With the rapid development of the economy, food industry, and catering industry, various local cuisines learn from each other and develop greatly. The health consciousness of Chinese residents has gradually increased, and the requirements for nutrition and health of cuisine have also become higher and higher. The nutritional characteristics of regional cuisines and their effects on human health are increasingly being studied by scientists. The development of cuisine is facing new opportunities and challenges. It is necessary to understand the nutrition and health characteristics of cuisine and to take measures to reform and innovate the development of cuisines. The primary purposes of this paper are to introduce the formation and development of cuisines, to analyze the nutritional characteristics and health effects of four most influential regional cuisines—Sichuan Cuisine, Jiangsu cuisine, Shandong cuisine, and Cantonese, and to propose suggestions on future reform and innovation of cuisines. Methods An online search with the following keywords of Chinese language and English language (cuisine OR dietary OR food) and (Chinese OR China) and (health OR diseases OR nutrition) was performed between January 1980 and September 2019. Multiple databases were used including CNKI, WanFang, PubMed, Health and Medical Collection, LWW, and OVID. The focus was on Chinese studies about cuisine, nutritional characteristics, and health but drawing on literature all over the world. Then, nutritional characteristics and health effects of regional cuisines in China in these related literatures were analyzed and summarized in this paper. Results and conclusions Different cuisines have their specific nutritional advantages and disadvantages. The health statuses of the residents are closely associated with the dietary structure and food composition in regional cuisines. Regional cuisines need to be reformed and innovated ceaselessly to promote national health. It is necessary to adopt a scientific cooking method, increase food consistency and variety, and develop healthy dishes. The awareness of the nutrition and health among chefs and residents should be enhanced. The safety and hygiene of the restaurants should be strengthened in order to adapt to the transformation of the dining mode and to further standardize the evaluation criterion of dish.
Zhang et al. (Fri,) studied this question.