First of all, some books and video materials are widely used: food and cooking, modernist cooking, food civilization theory, understanding the cause of heat with scientific methods, processing technology and formula of meat products, cooking science and processing technology, basic principles of cooking, cooking picture books, cooking spices, cooking technology and engineering design of common kitchen systems.

There are also professional cooking tutorial videos of foreign famous chefs such as Gordon Ramsay, jamie oliver and Paul, and domestic famous chefs such as Archie, Qu Hao and Wang Gang.

Harvard University once opened an open class called "Science and Cooking", which can be watched for free in the open classes of Mile Mile and Netease.

Yangzhou University, Huazhong Agricultural University, Harbin University of Commerce and other institutions with higher food and education institutions also have related open classes. Among them, there are several open classes and documentaries, such as the topic of food culture by Professor Zhao Rongguang of Zhejiang Gongshang University, the topic of cooking history by Professor Zhou Xiaoyan of Yangzhou University, the topic of scientific cooking by Harbin University of Commerce, and the bbc's food tips, which are very suitable for beginners.

Then there is Chinese food: Lu's Chunqiu Benwei Pian and Suiyuan Menu are two classics that must be read or even recited when learning Chinese food. One is two arguments about the basic philosophy of Chinese food put forward by Yi Yin, the originator of Chinese food chef, and the other is the first book to systematically discuss the cooking skills of Chinese food.

If the research is in-depth and involves the study of medicinal diet, then these classics must be read. Then there are some discussion books with good recipes and contents: China Famous Chefs, Guangdong Chef's Collection, China Ancient Cooking Series, Sichuan Cuisine, Japanese Cuisine Story, Dietetic Anthropology and Theory of Dietary Civilization.