Chinese Food

Discover the rich tapestry of Chinese culinary heritage with Chinese Food by Liu Junru, published by Cambridge University Press in 2011. This engaging third revised edition spans 154 pages, offering readers an illustrated gastronomic journey through the evolution of China's unique food and drink culture from ancient times to the present day.

Liu Junru delves into the fascinating traditions surrounding cooking and eating in China, highlighting distinctive regional variations that make this cuisine so diverse. The book also covers the development of advanced culinary techniques and the emergence of contemporary dining trends, making it a must-read for food enthusiasts and cultural explorers alike. Experience the flavors and traditions that define one of the world's oldest culinary landscapes with this insightful and beautifully illustrated volume.