(1) Mr. Cailan's "Cailan's Dictionary of Ingredients", all three volumes.

Mr. Cailan's interpretation of nearly 300 common ingredients. From a common onion, a head of garlic, a radish, a fish, a chicken. To the common seasoning a pinch of pepper, a few fennel seeds, a dish of lard residue and so on. Each ingredient is explained in a special article. In detail.

(2) The Search for Taste: Cai Lan has traveled and eaten all over the world, and he hopes to share his tongue experience with readers, or at least to let readers understand the production process of those delicate, unique flavors of national cuisine, and know the unique way of each cuisine, so that they can lay a certain foundation for the actual tasting. The book's endless food stories and culinary techniques will surely satisfy readers who are in pursuit of taste and enjoyment!

"Warm Food": the most delicious dish is not on the dusty road, nor in a restaurant full of people, it is hidden in your own heart. That's a bowl of fried rice with eggs that you fry with your heart, a bowl of noodles that you cook with your heart, and a pot of soup that you simmer with your heart. ...... Cailan is based on the most rustic ingredients, the most homemade flavors, and serves you a dish of warm boutique products.

"Food and Color": The joyful and cynical Mission Hills Choi has spent his life focusing almost exclusively on the development, appreciation and reading of food and beauty. The women he admires are indistinguishable from the food he has tasted, both equally memorable and beautiful. This book is about the entanglement of food and beauty, from the Great Food Aunt to the Korean Kabusei Banquet, from the Food Anchorwoman to his best friend Ms. Feng, and about the feast for the taste buds and the eyes. With food in your mouth and beauty in your heart, this is the best thing on earth.