THE FOOD AND COOKING OF CHINA 中国食物和烹饪

A vivid account of a rich culinary legacy…A fabulous collection of 100 delicious，authentic recipes.
　　Chinese cooking is one of the world's oldest continuous culinary traditions，developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers，scholars，poets，and ordinary people，the selection，preparation，and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now，The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China，Hong Kong，and Taiwan.
“Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China，she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy！” —Jacques Pépin Author，teacher，and host of the PBS-TV series，Today's Gourmet.
“Francine Halvorsen's travel through Asia，exploring the relationship between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do，you too will love reading this book.” — Martin Yan Television Host，“Yan Can Cook.”

FRANCINE HALVORSEN is a professional food consultant，writer, and artist. She has a degree in East Asian studies from Columbia University. She has lived and traveled extensively in various countries and considers herself fortunate to have been invited to share meals at some of the finest tables and best kitchens in the world. Her other books include Catering Like a Pro.

From Publishers Weekly Although Halvorsen (Catering Like a Pro) has done her homework on Chinese cuisine, history and even philosophy, her chatty, uneven account reads like an enthusiastic but circumscribed school report. After sketching China's provinces and their culinary characteristics, Halvorsen spends most of these pages relating her own trip to China (she visited all five provinces, as well as Hong Kong and Taipei, Taiwan), describing her pleasant experiences in the series of Sheraton hotels and with tourist organizations. The 100 recipes garnered from Chinese chefs punctuate the day-by-day travelogue and, while tantalizing (Lobster Cantonese, sauteed with black beans, garlic and ginger) and sometimes obscure (Shredded Chicken and Snake Soup), for the most part are too briefly explained to do credit to their complexity. Herbal specialties, vegetarian recipes and yum cha (dumplings and finger foods served with tea) receive their own quick chapters. Overall, this effort is too confusing to introduce Chinese cuisine, too breezy to satisfy aficionados. Copyright 1996 Reed Business Information, Inc. Midwest Book Review Don't expect another Chinese cookbook with this title: far richer than its 100 selected recipes is its attention to Chinese culinary history which examines the changing foods and traditions of the nation. Halvorsen's notes from her recent culinary tour of the country pairs authentic regional dishes with observations on Chinese provincial differences.

PREFACE
INTRODUCTION
CHAPTER 1：Chinese History
CHAPTER 2：From Chang'an into Xi'an
CHAPTER 3：Beijing and the North
CHAPTER 4：Shanghai and the East
CHAPTER 5：Sichuan，Hunan，Guilin and the West
CHAPTER 6：Guangdong（Canton）and the South
CHAPTER 7：Xianggang）Hong Kong）
CHAPTER 8：Taipei，Taiwan
CHAPTER 9：Herbal Specialties
CHAPTER 10：Vegetarian Cuisine
CHAPTER 11：Tea and Yum Cha
CHAPTER 12：Kitchen and Table
CHAPTER 13：Ingredients
GLOSSARY
DIRECTORY
GENERAL INDEX
RECIPE INDEX