The Guide to Chinese Cooking - Handa Cheng

In China, instead of the usual “How are you?” people greet each other by asking, “Have you eaten?” Because good food makes you feel better.

This guide is your gateway to China’s regional cuisines: Shandong in the north, Jiangnan in the east, Guangdong in the south, and Sichuan in the southwest. Focusing on everyday cooking, you’ll learn how to prepare tofu, rice and eggs, meats, fish and vegetables, soups and noodles, dumplings, baozi, as well as cold and sweet dishes and essential condiments.

From iconic classics like mapo tofu, Dongpo pork, and dan dan noodles, to traditional recipes such as beef congee or oyster omelet, each recipe comes with practical tips and themed pages that explore the culture of the table: etiquette, customs, basic techniques, and types of restaurants.

An essential guide to learning, understanding, and enjoying Chinese cuisine in all its richness and diversity.