for analytics, and (if not signed in) for advertising. By using LibraryThing you acknowledge that you have
Your use of the site and services is subject to these policies and terms.
Volume I is set up regionally; after a basic introduction to Chinese ingredients which includes photographic illustrations, the recipes are arranged according to general geographical boundaries of Eastern, Southern, Western and Northern cuisines. These chapters give pictorial introductions to dishes representative of each region, while snacks and desserts merit their own chapter at the end of the book. For example, the chapter on the Southern region, which includes Canton, showcases the ubiquitous white-steamed whole chicken with scallions, minced pigeon in lettuce cups, and soup in winter melon.