Cooking　process　was　regarded　as　one　of　the　most　significant　contributor　to　fine　particles　(PM2.5)　in　ambient　atmosphere　and　its　chemical　characteristics　would　be　great　different　among　various　cooking　styles.　In　this　study,　PM2.5　emitted　from　four　different　Chinese　cooking　styles,　including　Home　cooking,　Shandong　cuisine,　Hunan　cuisine,　and　Barbecue,　were　collected　using　a　dilution　sampling　system.　Then,　PM2.5　mass　concentrations　were　weighted,　and　its　chemical　composition　were　analyzed.　It　was　found　that　Barbecue　emitted　PM2.5　concentrations　with　the　highest　level,　followed　by　Home　cooking,　Shandong　cuisine　and　Hunan　cuisine.　PM2.5　emission　amounts　and　emission　factors　were　also　estimated　according　to　the　measured　data.　Home　cooking　notably　had　the　highest　levels.　The　difference　between　Barbecue　and　other　cuisines　of　PM2.5　chemical　profiles　were　the　largest　by　using　the　coefficient　of　divergence　(CD)　method.　The　predominant　chemical　composition　was　organic　carbon　(OC)　in　PM2.5.　The　main　water-soluble　ions　were　Na+,　SO42-,　NO3-,　Cl-,　and　Ca2+,　and　Fe,　S,　and　Ca　had　made　up　a　big　proportion　of　element.　Little　difference　had　been　found　between　the　mass　fractions　of　n-alkanes　and　polycyclic　aromatic　hydrocarbons　(PAHs)　from　different　cooking　cuisines.　However,　Barbecue　displayed　the　highest　mass　fractions　of　organic　acids　in　cooking　fume.