Famous China Cuisine is edited by famous scholars Ran Xiande and Qu Xianyin. A total of 20 volumes, divided into one set, each volume is independent, which embodies the achievements of China cooking culture. Every book will be a necessary reference book for catering, tourism, gourmets, literati, housewives and cooking lovers. China Famous Cuisine comprehensively collected more than 3,500 famous cuisines with different flavors from the 1st17th national cuisines in China. The 17th National Congress of the Communist Party of China embodies the new characteristics and new situation of China cooking, namely Qilu, Lingnan, Su Yang, Bashu, Huizhou, Xiaoxiang, Qiantang, Fujian and Taiwan, Yanjing, Songhu, Songliao and Songliao. Add "ethnic flavor", "vegetarian flavor" and "medicated diet flavor" to make 20 categories. The selected dishes are comprehensive, diverse in style and genre, balanced in materials and easy to operate. Let's not talk about traditional food. Or innovative famous dishes, are widely circulated. There is a reputation as a criterion for selection. The dosage of "main materials and auxiliary materials" is accurate; Elaborated the "cooking method" in detail; Overview of "process key"; The "flavor characteristics" are accurate and vivid. Allusions, legends, poems and songs were incorporated into the banquet, so that people could taste the delicious food, and at the same time, the taste, taste and elegance were integrated, making the whole banquet full of poetry. This is a unique, comprehensive and practical menu about China's cooking culture. It will be of great help to professionals and cooking lovers, and it can also be used as a dictionary of famous dishes in China, with long-term collection value.