Eating Around the World -- A Guide to Chinese Cuisine: A Guide to Chinese Cuisine

Author: Zhao Jikang
Publisher:
Publish Date: 2003-09-01
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. Every local snack from different places is included in the author's writing. Examples include Sichuan's old fermented glutinous rice balls, sesame sugar, and dan dan noodles; Yunnan's rice noodles and wheat cakes; West Lake assorted delicacies; Ningbo pickles; and regional delicacies like bee pupae and bamboo worms consumed by ethnic minorities, among others. Additionally, the author further discusses the drinking and tea customs of ancient Chinese people.