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It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and / or with a recipe known for a long time, and / or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people's historical background and to the environment in which they live. During the last few decades, the development of international food trade and the extensive urbanisation process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops. Some traditional foods had withered away or are withering away. In recent years, as a result of food globalisation, the consumption of traditional foods has increased considerably