Tasting, smelling, and enjoying China―explore the specialties of the metropolises and the regional cuisine: from the South of China, the melting pot of cuisine, to the rich coast provinces in the North, to the palace cuisine of Beijing, all the way to the fiery-hot Szechuan dishes and adventurous dishes from the steppe. This thoroughly researched volume lifts the secrets of the Middle Kingdom. What, for example, hides behind dishes like "blister soup", "beggar’s chicken", or even "ants climbing a tree"? What does the day of a Chinese worker look like, and how is a wedding celebrated? What does a big family in Beijing eat on the weekend, and which viands are served to a pilgrim after his visit to a cloister? The authors of this book are sinologists and are well versed in Chinese culture. They offer many exciting details about the history, customs, and traditions, as well as modern life in this country, which changes daily, yet remains closely attached to its past. Authentic Chinese recipes, which were deliberately collected in many provinces for this book, help everybody conjure hitherto unknown tasty dishes onto the table. Aside from the historical dishes of the imperial cuisine, the most modern creations of world-famous five star chefs are presented.