Zhong Ming Shi Ding is an idiom of China. In ancient times, nobles of rich and powerful families played music and rang bells when eating, and used all kinds of precious food in their heyday. Therefore, "Zhong Ming Shi Ding" was used to describe the luxury and luxury of rich and powerful people, and in the old society, it was also used to describe the luxury and luxury of wealthy families. From the constant "Xijing Fu". Han Zhang Heng's "Xijing Fu": "Hit Zhong Ding's food and ride it."

A, also known as A: The Old Story of Lanzhai and Shisanlang, was published by Guangdong Education Press on September 1 day, 2065, by Jiang. Jia: The Old Story of Lanzhai Shisanlang is a family biography of the Chiang family, which tells the dramatic process of the rise and fall of this noble family in the early years of the Republic of China. The book takes food as the main line, showing the heyday of the food style of Jiangtai Stone Mansion, telling the vicissitudes of the four seasons and the persistent pursuit of exquisite food in chronological order, and introducing that many kinds of food are about to disappear. In addition, Jiang Taigong's thirteenth son is a famous Cantonese opera screenwriter, whose pen name is "Nanhai Shisanlang", which is well-known in Hong Kong and Macao. The fifth chapter of Zhong Ming Shi Dingjia: The Old Story of Lanzhai and Nanhai Shisanlang describes the bumpy and legendary life of Nanhai Shisanlang. As the saying goes, eat in Guangzhou. Cantonese cuisine reached its first peak in the early years of the Republic of China. At that time, there were two representative families, one was Tan Jiacai, and the other was Jiangtai Stone. After Tan Jiacai moved northward, it merged various cuisines and became the top official cuisine. Only Jiang Taishi followed the characteristics of Cantonese cuisine and developed it, becoming the first restaurant in Yangcheng. Jiang Taigong was created by Jiang Taigong, a gentleman from the South China Sea. He was the chief gourmet in Yangcheng food field in the early Republic of China.

The book is full of nostalgia, and the words are tender and touching. Through the story of Zhong Mingjia: The Old Story of Thirteen Lang in Lanzhai, Nanhai, readers can trace back the exquisite Cantonese cuisine tradition, taste the four seasons' delicacies, and deeply feel the food culture created by this big family and its dramatic rise and fall.