Prologue A Delicacy Nation with a Long History 11
Chapter 1 Characteristics of Chinese Cuisine 13
Beauty of Chinese Cuisine 14
Unique Gastronomy 16
Rich Culture Contents 19
Two Origins 21
Chapter 2 Schools of Chinese Cuisine 27
Shandong Cuisine 29
Sichuan Cuisine 30
Jiangsu Cuisine 33
Guangdong Cuisine 35
Fujian Cuisine 36
Zhejiang Cuisine 37
Hunan Cuisine 39
Anhui Cuisine 40
Chapter 3 People and Anecdotes Related with Chinese Cuisine 43
Jiaozi(Dumplings)and Zhang Zhongjing 44
Jiaozi and Wang Xizhi 48
Dongpo Rou(Dongpo Pork)and Su Dongpo 50
Kung Pao Chicken and Ding Baozhen 51
The Story of Fo Tiao Qiang(Buddha Jumps Over the Wall) 52
Who Invented Ma Po Tofu? 55
Beggar's Chicken and Emperor Qian Long 57
Beijing Roast Duck and Quan Ju De 59
West Lake Vinegar Fish and Sister Song 62
Chapter 4 Chinese Catering Culture 65
Beauty of Tableware 66
Beauty of Form 72
Beauty of Artistic Practicality 78
Beauty of Environment 84
Beauty of Vista 88
Chapter 5 The Developing Chinese Cuisine 95
When Chinese Cuisine Met Western Cuisine 96
The New Highlights of Chinese Cuisine 101
Brief Introduction 103