The manuscript has systematically developed the China cooking emission inventory of organic compounds over the full volatility range, filling a major gap in anthropogenic emission inventories. Based on the multi-dimensional inventory, the authors analyzed the characteristics, trends, and driving factors of cooking emissions.

The authors have obviously done lots of work and have provided a wealth of valuable data including detail emission factors and high-resolution emissions. The manuscript is well-written and the results are well-explained, with uncertainties properly discussed. The findings and dataset are unique and valuable for the academic community, and therefore deserve publication in ESSD. However, there are some minor issues that need to be clarified and resolved. I recommend the publication of the manuscript after a minor revision.

1. The authors should give more information about Chinese cooking to make the manuscript more understandable and appealing to global readers. The unique characteristics of Chinese cooking, especially the differences from the cooking of other countries, should be pointed out in the introduction section to show why they are worth considering. The complexity of the cuisines and the variety of compounds mentioned so far (Line 57-59) do not seem to adequately characterize the uniqueness of Chinese cooking. In the methodology section, when discussing the classification of cuisines (Line 167-170), the reasons for such a categorization also need to be detailed, and a brief description of the characteristics of each cuisines category should be included in the main text to make it comprehensible to readers who are unfamiliar with the characteristics of Chinese cuisine.

2. Line 165-167: The cuisine categorization seems to be a complex process, so the R code mentioned here needs to be provided for better reproduction of results and its potential application in data processing for other regions.

3. Line 272-273: The authors need to provide a clearer description of the collection of "key policy milestones and implementation transition periods". For example, where to find comprehensive policy documents and how they relate to the control of cooking sources.

4. Line 456-458: The spatial distribution of emissions by sector needs to be given in the supplement and briefly analyzed.

5. Lastly, since this paper contains a very large number of methods and data, adding a summary figure that includes the calculated data and results will help the reader to quickly spot the major methodologies and the significant values of the emission inventory.

6. Line 134: The full volatility range should cover the range of saturation vapor concentrations <10^-2 and >10⁷, as indicated in Table 2, which is not expressed accurately enough here.

7. Line 60: "to quantify" instead of "to quantifying".

This study by Li et al. provided a 6-year VOC emission inventory for cooking activities in China. The authors considered various types of VOCs (IVOCs, SVOCs, xLVOC) from commercial, residential and canteen cooking emissions. This spatially and temporally resolved inventory is very useful for understanding the contribution of cooking emissions in China, and possibly the method can be applied to study cooking emissions from other countries. Overall the method is sound, the manuscript is well written, I recommend publication after minor revision.

Specific comments:

Line 23: Specify the range of xLVOC (13.1 kt/yr)

Introduction: Consider mentioning the popularity of each cuisine that is included in the analysis to help readers understand the results

Lines 205-222: Has the uncertainty of this approach been included in section 2.4 analysis?

Figure 3: For home-style cuisine subplot, there seems no data for Hunan and some east coastal provinces, what is the reason? How will this contribute to uncertainty?

Line 538: provide range for emissions