Chinese Cuisine

The book presents a systematic description of the features of Chinese cuisine by provinces of the People's Republic of China, including the characteristics of culinary schools in general, the history of the emergence of individual dishes, methods and recipes for their preparation. In addition to specifically culinary aspects, the text is rich in various cultural and historical information as well as details about the best modern producers and establishments in the field of public catering. The reader will gain an understanding of the food habits, dining preferences of the Chinese, and how these phenomena are connected to traditional Chinese medicine and traditional holidays. The publication is intended for everyone who is interested in the history and everyday culture of China, including Russian-Chinese cross-cultural interaction, and may also be useful for professionals involved in the restaurant business.