The More You Read, The Hungrier You Get: A History of Chinese Cuisine – From Pre-Qin Rice Fragrance and Song Dynasty Barbecue to Ming and Qing Dynasty Dim Sum, Exploring the Origins, Evolution, and Ancient Recipes of a Thousand Dishes

The scent of rice evokes memories of home,
How many hearts has a bowl of hot noodle soup warmed?
"Food" is always the most popular topic of conversation, but when it comes to the Chinese cuisine we are most familiar with today, "how did these foods come about"?

The 5,000-year-old Chinese culture is, even more so, a culture of "eating." This book discusses the "origin" and "flow" of dozens of classic Chinese ingredients, foods, and cooking methods, which is to say, the process of "how food came to be."
This book extensively cites historical materials and unearths many interesting stories of ancient celebrities and food. When asked about his favorite gourmet dish, Mencius unhesitatingly replied, "How wonderful! (Of course, roasted meat!)"; Elite assassin Zhuan Zhu painstakingly practiced his culinary skills for eight years just to make a绝世烤鱼 (peerless roasted fish) to get close to King Liao of Wu and assassinate him (how unbelievably delicious must that fish have been); As early as the Song Dynasty, there was a craze for eating pufferfish in the Jianghuai region, and people flocked to it despite the undeveloped medical technology of the time; In addition, the book details the different preferences for meat throughout various dynasties, dining tools and etiquette in the Tang and Song dynasties, the popularization of the iron wok, and the rise of stir-frying in the Song Dynasty.