This course embodies the concept of theme-based teaching, with the dual objective of "Chinese language + culture" and the eight major Chinese cuisines as the carrier, the teaching process is based on the "characteristics of the cuisine", "cooking methods" and other cultural symbols. The teaching process is based on the themes of "characteristics of the cuisine", "cooking methods", "representative dishes" and other cultural symbols, using the teaching method of "context + pictures + interaction" to explain the language and cultural knowledge and promote the learners' understanding and absorption of Chinese food culture. This course is designed for non-native speakers of Chinese who have a general grasp of the 1200 words included in the HSK Level 1-4 syllabus and can discuss a wide range of topics in Chinese. The course is chosen to incorporate knowledge of Chinese food culture and is briefly adapted to the learners' specific situation so that they can all learn something.