This book was written by Dong Lei and published by Chemical Industry Press. The book is divided into two volumes. The first volume is divided into five chapters: the original flavor and fragrance of flowers, the fragrance of leaves and vegetable oils, fermented milk wine, the fragrance of onion, ginger and garlic, and mustard pepper. The second volume is divided into five chapters: Exogenous Metal, Douchi, Fresh Curry, Multiflavor Compound and Multiflavor China.

2, "seasoning use daquan"

The book is published by Rural Reading Publishing House, edited by Zhu Taizhi and Shuang Fu. It includes four parts: seasoning basics, classic taste, world taste and teaching you to be a seasoning master. It introduces the types and nutrition of seasonings, fresh and salty seasonings, sweet and sour seasonings, sauce-flavor seasonings, fish-flavor seasonings, sweet and spicy seasonings and pharmacological seasonings.

3. Cai Lan Ingredients Dictionary

This book, edited by Chen Zishan and published by Shandong Pictorial Publishing House in 2008, tells Mr. Cai's understanding of vegetables, fruits, fish and seasoning ingredients, which are the most common and common foods in Chinese and foreign diets. The writing style is still vivid, the description is still delicate, and the viewpoint is still unique, which is a new successful attempt by Mr. Cai in the creation of gourmet characters.