Cai Lan's explanation of nearly 300 common ingredients included, ranging from an ordinary onion, a garlic, a radish, a fish and a chicken to an ordinary seasoning, such as a pinch of pepper, a few fennel seeds and a plate of lard residue. Each ingredient is explained in a special article.

(2) Taste: Cai Lan travels around the world, eats all over the world, records music with his tongue, and cooks dishes with words. He hopes to share his experience with readers, at least to let readers know the exquisite and unique cooking process of Chinese food and the unique doorway of each food, so as to lay a certain foundation for actual tasting. The endless food stories and cooking doorways in the book will definitely make readers who pursue taste and enjoyment "eat a full meal"!

Warm food: The best dishes are not on dusty roads or in restaurants at weddings. It is hidden in your own heart. It's a bowl of fried rice with eggs, a bowl of noodles cooked with heart, and a pot of soup cooked with heart ... Based on the most primitive ingredients and the most homely taste, Cai Lan presents you with a warm boutique.

Erotic: Happy and cynical, Cai Lan devoted her life to the development, appreciation and reading of delicious food and beautiful women. The women he admires are as beautiful as the food he has tasted, and they all have the same unforgettable beauty. This book tells the story of the entanglement between food and beautiful women, feeling the feast of taste buds and vision, from the big aunt to the Korean geisha feast, from the food anchor to the good friend Miss Feng. There is a gourmet entrance, beauty enters the heart, and the world is happy, but that's all.

If I choose between the above two books, I recommend the first one.

I hope I can help you. Welcome to ask questions!