Catering　enterprises　gather　in　densely　populated　areas,　whose　pollutant　emission　has　an　important　impact　on　human　health　and　environmental　quality.　This　study　investigated　detailed　information　of　5456　catering　enterprises　in　a　typical　city,　and　analyzed　PM2.5　and　VOCs　components　of　15　catering　cuisines　and　different　scales.　Based　on　the　measured　emission　factors,　the　basic　information　of　nationwide　catering　enterprises　and　the　population　density,　this　study　established　the　national　catering　pollutant　emission　inventory　with　the　spatial　resolution　of　0.1　degrees　x　0.1　degrees.　As　the　results　showed,　alkanes,　alkenes　and　oxygenated　volatile　organic　compounds　(OVOCs)　were　the　main　components　in　VOCs　of　most　catering　cuisines,　accounting　for　36.6%-96.7%,　while　organic　carbon　(OC)　was　the　dominant　component　in　PM2.5,　accounting　for　55.4%-68.6%.　The　same　cuisine　of　different　scales　also　presented　certain　differences　in　emission　characteristics.　The　total　emissions　of　the　ozone　formation　potential　(OFP)　and　secondary　organic　aerosols　formation　potential　(SOAFP)　were　1737.8　kt　and　76.4　kt,　respectively,　with　alkanes　and　OVOCs　being　the　main　contributors,　contributing　27.5%　and　22.3%,　respectively.　Acetaldehyde,　ethylene,　propylene　and　the　other　top　ten　VOC　species　contribute　81.0%　of　the　total　OFP　emissions,　while　toluene　contributed　much　more　to　total　SOAFP　emissions　than　other　VOC　species,　contributing　35.9%.　The　air　pollutant　emissions　showed　the　highest　correlation　with　the　population,　and　the　regions　with　prominent　emissions　were　mainly　concentrated　in　the　Beijing　-Tianjin　-Hebei　(BTH)　region　and　coastal　cities.　This　study　is　a　systematic　understanding　of　air　pollutant　emission　characteristics　of　the　catering　industry　in　China,　which　has　important　supporting　value　for　pollutant　emission　reduction　planning　in　the　catering　industry.