# Eat Around the World · China's Culinary Map

Author: Zhao Jikang
Publisher:
Publish Date: 2006-06-01
Features: This book is a collection of culinary essays written by Ms. Zhao Jikang after her time living in the United States. It aims to introduce folk snacks from various regions of China, serving as a kind of food guide while also embodying the essence of folk customs. The author covers a wide range of local delicacies, such as Sichuan's old fermented glutinous rice balls, sesame sugar, and dan dan noodles; Yunnan's rice noodles and wheat cakes; the "Ten Delicacies of West Lake"; Ningbo pickles; and regional specialties like insects like bees' larvae and bamboo worms consumed by ethnic minorities. Additionally, the author discusses the drinking and tea customs of ancient Chinese people. Is food culture unique to China? Chinese culinary traditions are simply too rich—not to mention the eight great culinary schools of China, but the countless local snacks alone are enough to dazzle you. Take a few examples from Hangzhou: cat ears, crab-infused oranges, happy doubles, and scallion cakes. Just hearing their names is enough to make your mouth water, right? This book is a culinary essay written by Ms. Zhao Jikang after her time living in the United States. Being far from home, she often recalls the "flavors of her homeland," and perhaps the folk snacks from all over China frequently appear in her dreams. It is more like a food guide, but also explores folk customs.