本书详细的记录了中国东西南北的各色美食，更配以鲜艳的图片，勾起人们享受美食的欲望。英文版本更是各位国际友人吃遍中国的指导手册。无论从装帧设计还是内文翻译以及使用指导性，对外籍人士来说都是一本非常好的实用美食指南。

The Origins of Qing Dynasty Imperial Dinners

Kangxi's Autumn Hunts and the Birth of the Manchu-Han Banquet

Qianlong's Inspection Tours of South China and Southern Influence on Qing Palace Cuisine

Gastronomic Culture under the Empress Dowager Cixi

Special Delicacies Throughout Chinese History

A Thousand Years of Mutton Cookery

Flower Foods of the Confucius Mansion

Tang Dynasty Cuisine —— Luoyang Water Banquet

Song Dynasty Cuisine ——the Fan Restaurant

Ming Dynasty Cuisine on Nanjing's Qinhuai River

Qing Dynasty Cuisine ——he Manchu-Han Banquet

Red Mansion Dinners

Food and Drink Customs

Food and Drink at Chinese New Year

Beijing Temple Fair Snacks

Wuhan's "Walking Breakfasts" and Night Market

Chongqing's Very Hot Hotpot

Guangzhou Teahouses

Vegetarian Food in the Manjusri Temple

Eating and Drinking in An Ethnic Dai Village

"Walking Marriages" and Lugu Lake Fish

Cooking Outdoors on the "Men's River"

Regional Specialities

Seafood -- from Guangdong to Shandong

Fish, Tea and Vegetarian Specialities of Hangzhou

Boat Snacks on Taihu Lake

Fish Dinner at Qiandao Lake

Waterside Foods at Weishan Lake

Honghu Lake Lotus Dinner

The Three Heads Dinner in Yangzhou

Wheaten Food of Shandong and Shanxi

Dazha Crabs from Yangcheng Lake

Steamed Shrimp Dumplings

Peking Duck

Guangdong Roast Suckling Pig

Bread and Mutton Soup in Xi'an

Spicy Bean Curd from Chengdu