Chinese cuisine culture nowadays is shaped by China’s historical and cultural heritage. China’s vast land size and diverse products have led to many culinary traditions. This chapter outlines various aspects of Chinese food and beverages, highlighting that Chinese cuisine is commonly classified into eight major regional cuisines. These cuisines vary mostly due to distinct geographical locations and climate circumstances. Chinese alcohol and tea are noteworthy in addition to food. Chinese traditional alcohol is brewed from grains and crops and is used as a social tool. Alongside conventional tea categorization and consumption practices, the modern tea drinks that have surfaced in recent times represent a seamless blend of traditional and contemporary elements in tea culture. China possesses a unique breakfast culture distinct from other regions. Breakfast is a crucial meal for Chinese individuals, with several breakfast establishments in China exclusively serving breakfast and closing in the afternoon. Traditional Chinese festivities have different food and customs. Spring Festival rice cakes, Qingming Qingtuan, Dragon Boat Festival Zongzi, and Mid-Autumn Festival mooncakes are traditionally eaten. The chapter discusses the social significance of Chinese table etiquette and cuisine. Chinese banquets typically prioritize seating arrangements, where the seat farthest from the door is considered the most prestigious. Senior members, leaders, or those of high status occupy the higher seat. This chapter also highlights the distinctive Chinese cuisine and social interactions: Fanju. Fanju is a prevalent social practice among Chinese people, highlighting the unique characteristics of Chinese society compared to others.