From the Han to the Tang dynasties this process continued and the crops and cuisines of various regions were intermingled as they developed, becoming ever richer and more diverse. Many spices entered the mainstream of Chinese cooking during that period.
再經過漢、唐朝的不斷強化，各地農產作物和飲食文化更形交融發展，內容日漸豐富多樣，許多香料也在這時匯入中國餐飲主流。