Tasting, smelling and enjoying China - explore the specialties of the metropolises and the regional cuisine: from the South of China, the melting pot of cuisine, to the rich coast provinces in the North, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan dishes and adventurous dishes from the steppe.
This thoroughly researched volume lifts the secrets of the Middle Kingdom: What for example hides behind dishes like blister soup, beggar's chicken or even ants climbing a tree? What does the day of a Chinese worker look like and how is a wedding celebrated? What does a big family in Beijing eat on the weekend and which viands are served to a pilgrim after his visit to a cloister? The authors of this book are sinologists and are well versed in China.
