An essential guide to discovering the richness of Chinese cuisine, from classic dishes to fundamental techniques, exploring regional flavors and customs.

In China, instead of the usual "How are you?", people greet each other with "Have you eaten?". Eating well makes you feel better. This manual is an introduction to the different regional Chinese cuisines: Shandong in the north; Jiangnan in the east; Guangdong in the south; and Sichuan in the southwest, with a special focus on everyday cooking. 

Tofu, rice and eggs, meat, fish and vegetables, soups and noodles, dumplings and Bao zi , and even cold dishes, sweets, and condiments have their own section in these pages. We'll see everything from the great classics, like the mapo tofu , Dongpo pork, or noodles dan dan , even the most traditional dishes, like the congee beef or the omelet with oysters. 

The thematic and technical pages provide the keys to understanding the importance of food in Chinese culture: table manners and customs, basic techniques, different types of restaurants, and everything that makes cooking play a central role in social relationships. 

An essential guide to understanding, learning and enjoying Chinese cuisine.