There is perhaps no cuisine as diverse as that from China. Classic Food of China takes you from region to region, unveiling its wonderful complexity from Xi’an to Shanghai. Try Hainan chicken rice or monkfish with spicy bean paste and expand your original understanding of Chinese fare.

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Recommended by

Jenny Linford

Food writer

Offering a wonderful insight into the complexity and range of Chinese cooking, along with excellent and accessible recipes. Written with clarity and authority.

Tony Tan

Cooking school owner

Eric Treuille

Cookbook seller

Paul Bloomfield

Chef

Ching-He Huang

Chef