Encyclopedia of Chinese Cuisine

Author: Editorial Committee of the Encyclopaedia of Chinese Cuisine
Publisher:
Publishing Date: 1995-04-01
Features: The entries in this book are arranged in the order of the Pinyin letters of the titles, supplemented by the stroke count and starting stroke shape of the Chinese characters. When the Pinyin is the same, they are arranged by stroke count from few to many. If the stroke count is the same, they are arranged by starting stroke shape. There is also a general overview article introducing the subject before the classified index of entries. Necessary illustrations and reference bibliographies are provided in the explanations of the entries. Chinese cuisine has generally gone through four historical stages: the germination period, the formation period, the development period, and the prosperity period.