The Food of China:
      Drawing on six thousand years of culinary tradition, Chinese enjoys universal and enduring popularity. One of the first cookbooks to be produced entirely in mainland China, this lavishly illustrated volume presents a wide range of dishes from the major culinary regions, and examines the historical and geographic influences that have shaped the cuisine of this ancient land. Recipes include classic dishes like Shark's Fin Soup and Sichuan Smoked Duck, as well as innovative creations such as Century Egg with Capsicum, Vegetarian Fried Rice and Mango Pudding. Magnificent photos and detailed information on Chinese ingredients and cooking techniques make The Food of China the perfect guide to the food and culinary lore of the Middle Kingdom

Part One: Food in China
- Introduction
- Rice and Ritual
- North, South, East and West
- Home and Market
- All the Tea in China
- China's Gourmet Culture
- The Emperor’s Banquet
- Don't Point With Your Chopsticks
Part Two: Cooking in China
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