The author compiled this book, referred to more than 800 kinds of Chinese food recipes and thousands of volumes of various cooking magazines at home and abroad, consulted many famous teachers and predecessors, sorted out a lot of folk experience, and specially went to the 17 th National Flavor Food District to investigate and collect local famous dishes. Hands-on production, in order to gain direct experience, finally put pen to paper to write a book, which lasted for ten years. It is a masterpiece of cooking with new scientific research achievements.