随着汉朝的兴盛，中国人开始保存专门供战时军队使用的食物。干燥和焙烧是在这个时代发展起来的。据历史记载，汉代的班超将军曾从西域或中亚带来烧烧火烧的烧饼或大饼，称为西域。烧饼被认为是起源于胡平或野蛮人的糕点(黄，2000)。它也被认为是波斯圆面饼或亚洲馕的一种形式(simoon, 1990, p.89)。
As the Han Dynasty thrived, the Chinese started to preserve food specially to be used by the military during the war times. Drying and roasting developed in this era. The General of Han dynasty Ban Chao is historically recorded to have brought the roasted Shao-ping or the flatbread from the Western regions or Central Asia known as Xiyu. Shao-ping is believed to be derived from Hu-ping or Barbarian pastry (Huang, 2000). It is also regarded as a form of Persian pita bread or Asian naan (Simoons, 1990, p.89).
The influence of non-Han population such as Xianbei brought in the meat in Chinese cuisines. Diary produces like goat milk, Kumis and yogurts and meats like mutton gained popularity in this time. However, in the Song dynasty the population of Han started avoiding diary products all together. The rice based cuisine of the southern regions of China gained importance in Song dynasty because of huge migration of people. The art of hot pot cooking which was part of Manchu and Mangolian cuisines gained popularity in Yuan and Qing dynasties. The pork-less cuisine of Muslim population also emerged in Yuan dynasty. Chinese cheese was specifically prepared under the Yunnan cuisine. The use of yogurt in Chinese food could be attributed to its geographical closeness to Tibet and India. The Chinese cities like Macao and Canton saw the influence from New World cuisines as they came into contact with Portuguese and Spanish business and traders. The introduction of potatoes, corn, chili peppers can be attributed to these new contacts of china with the rest of the world.