Chinese Imperial Cuisines and Eating Secrets

Description

How did the imperial dishes evolve from the dishes of the common people? This book answers this. Explains how to cook 54 dishes that every family can try. 15 colours photos. Bi-lingual text(Chinese and English) - Trans. by Zhang Tingquan (1998)360pages

Visitors to Beijing want to see the Forbidden City and to taste what the emperors ate. What were the imperial cuisines of the Ming and Qing dynasties?

What was the orthodox school of the Manchu Han banquet? How did the imperial dishes evolve from the dishes of the common people? Was imperial food mysterious and unattainable?

This book answers all these questions. In the course of its development over thousands of years.

Chinese imperial food not only absorbed the Confucian, Taoist and Buddhist ideas of building health through food, it also has accumulated the expertise of China's skilled cooks.

It is the essence of the Chinese dietetic culture.

This book includes an appendix that explains how to cook 54 dishes that every family can try. The articles in the book, contributed by specialists from the Palace Museum, contain academic, authoritative, interesting and practical knowledge.

Date reviewed

12/12/1998

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