Roasting and boiling, as the two oldest cooking methods, have continued to develop for thousands of years in China. Hot pot, as a master of cooking culture, has been popular all over China after thousands of years of evolution. From cooking utensils to ingredients used, different regions have their own particularities. The same steaming hot pot is either spicy and delicious, or light and nourishing. People make full use of the advantages of local products and develop different types of hot pot. Behind the different ways of eating is peoples simple wisdom of Tao follows nature. Today, hot pot has become a symbol of Chinese food. This book uses food as a carrier to introduce Chinese cooking culture. Like pandas and Peking Opera, it opens a window full of aromas for the world to know China.

Chinese Culinary History/Food & Culture