A tantalizing guide to the diversity of regional foods in China.
Chinese cuisine is one of the world’s most celebrated and complex culinary traditions, yet much about it remains misunderstood. Beyond the stereotypes of exotic ingredients or the familiar dishes served in Chinese restaurants in Western countries, the reality of Chinese food is deeply regional, historical, and culturally significant. This book demystifies Chinese cuisine by examining five foundational ingredients that underpin its foodways, tracing how they are employed across eight major regions—from Sichuan’s fiery flavors to Guangdong’s delicate dim sum. Eating the Mountain, Eating the Sea shows that understanding what Chinese people really eat offers insights into China’s culture, identity, and influence. A fascinating guide for food lovers, students, and anyone interested in China’s culinary heritage.
