Through the data of cuisines based on cookbook, the characteristics of Chinese eight cuisines are analyzed and compared from two aspects of food materials, energy and nutrient content. The results show that among the eight cuisines and 576 dishes, in terms of food materials, except that there’s no significant difference in the frequency and amount of food materials such as bacteria and algae vegetables, other vegetables, fruits, nuts, livestock meat, poultry meat, processed meat and aquatic products, the other types of food materials used with at least one significant difference in frequency or amount. In terms of nutrients, the content of fat, dietary fiber, vitamin C is the highest in Sichuan cuisine, while the content of protein, potassium and phosphorus is the lowest. The content of protein, vitamin B6, potassium and phosphorus is the highest in Hunan cuisine, while the content of sodium is the lowest. The content of sodium is the highest in Zhejiang cuisine, the content of fat and vitamin E in Fujian cuisine is significantly lower than that in other cuisines, the content of vitamin C in Anhui cuisine is significantly lower than that in other cuisines. Fried meat or dessert dishes that are included in the high-energy category are characterized by “high carbohydrate, high fat and low protein” and should be consumed as little as possible.