China: The Cookbook
Explore all the tastes from the valleys of the Yangtze to the high-altitude Tibetan plateau
There is a common greeting in China, "Have you eaten rice yet?" It essentially means, "Have you eaten?" This simple greeting encapsulates how embedded food is in the country's national psyche. Food is the fabric of culture and daily life for the country's 1.4 billion citizens. And with the exception of France, no other country's culinary culture has risen to such revered gastronomic heights.

Cooking authentic Chinese food outside of its native country has never been easier. Once-hard-to-find, exotic ingredients-such as bok choy, hoisin sauce, and glutinous rice-are now commonplace in the Asian aisles of large supermarkets and at Asian food grocers around the world. Yet the unifying, catch all term, 'Chinese Food', is actually rather blunt when it comes to delineating the country's culinary landscape, which spans more than thirty provinces and regions, and includes fifty-six indigenous nationalities, each with their own food traditions.

When it comes to defining regional cuisines, it's useful to think of China as being more like a continent than a country. From the rich river valleys of the great Yangtze and Huang He to the high-altitude Tibetan plateau and semi-arid steppes of Inner Mongolia, the nation's dramatic, varying terrain, along with its climate, dictate its regional food ways. But one thing above all is always worth keeping in mind: Chinese food is about sharing, whether at home or in restaurants.

Phaidon authors Kei Lum Chan and Diora Fong Chan talk traditional Chinese cuisine


The definitive cookbook bible of the world’s most popular and oldest cuisine

In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and numerous minor regions.