Rooted in the problem consciousness，this paper analyzes the three dimensions of culinary culture，namely，regional indication，cultural division and cultural identity，and summarizes the essential characteristics of culinary culture by means of field investigation，literature tracking，case analysis，ethnographic records and sample investigation. The first dimension means that food becomes a kind of cultural attraction and regional indication culture. Food constitutes a kind of cultural attraction and regional indication culture，and is a kind of cultural existence with vitality beyond time and space. The second dimension is that the cuisine forms a relatively stable cultural division within the space-time scope，and identifies four important cultural division rules within the space-time scope of China，and exemplifies them with the northern food region （Shaanxi food，Shandong food） and the southern food region （Bashu food）. The third dimension is that food produces cultural identity. Taking Lingnan herbal tea，Xinjiang alkaline wormwood （pasta） and Taiwan beef noodles as examples，this paper expounds the cultural identity produced between our own and others，and between our hometown and other hometowns. Finally，the relationship between the three dimensions is discussed，and it is concluded that：（1） Essentially，the three dimensions of culinary culture are historical inheritance and generalization of the traditional local food culture. The three dimensions of culinary culture develop on an inheritance basis from the previous one. （2） The main body of culinary culture inheritance is the local people rooted in the local natural and human environment. To transcend the culinary culture，we can explore the integration mode of “intangible cultural heritage + tourism + food + festivals”.