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by Handa Cheng (Author)
"There are seven essential things in life: firewood, rice, oil, salt, soy sauce, vinegar and tea." So goes the ancient Chinese proverb. So far, so familiar, perhaps ... but Handa Cheng is keen to change our perception of Chinese food and shed light on a cuisine that is rich and varied, with unique ingredients, techniques, and traditions.
In this comprehensive guide, Handa introduces the vastly different culinary regions of this immense country and their speciality dishes, from Mouth-watering Chicken to Mapo Tofu, and Dan Dan Noodles to Yu Xiang Eggplant. From luxurious imperial fare to frugal vegetarian recipes of Buddhist monks, Handa distils 5,000 years of history and food culture into 14 simple chapters, with easy, fresh recipes that are packed with "good to know" tips and memories of his childhood in Wenzhou.
Author Biography
Author: Handa Cheng was born and lived in China in the Jiangnan region until the age of 11, before moving to Paris. Having made a career in UX design, he decided to devote himself to his passion: Chinese cuisine. Through his Instagram (46.7K subscribers, @chifan_paris), his newsletter, and the food tours he leads in Paris, he shares his knowledge with as many people as possible. Photography: Franck Juery lives and works in Paris. He works as a freelance photographer mainly for publishing, the music industry, the press, communication and advertising.
