The Tang Lusun series includes ***10 books such as "Chinese Eats", "Hodgepodge", and "Hometown Love". Mr. Tang's series of works mainly talks about the delicacies of the Republic of China. He also introduces the delicacies of that era, such as fighting crickets,

Various anecdotes about local customs and people, including snuff bottles, famous actors in Peking Opera, etc. are well worth reading.

Gu Qingsheng's series, including "The Wandering Fish", "The South on the Taste Buds", "The Thoughts of the Fish Head", "Barbecue on the left and simmering on the right", etc. This person was born in a geological team member who traveled all over the country, and it happened to be written by him.

Good writing, but the writing style is as light as the taste.

Liang Shiqiu's "Ya She Talks about Eating", Wang Zengqi's "Five Flavors" and "Eating Things from Four Directions", which are already must-reads for foodies; Lu Wenfu's "Gourmet", the focus of this book is actually "Zhu Hongxing's Head Soup Noodles" Shi Guanghua's "My Sichuan Cuisine Life"

", I personally have read the best book about Sichuan cuisine. The author can eat and cook it. Among them, the "Twice-cooked Pork" one is a classic tutorial.

Wang Dunhuang's "Eating the Lord" was written by Wang Shixiang's son. The writing style of this book is extremely realistic and has a strong Beijing flavor.

Lu Yaodong's "Big Belly Can Hold" and "A Visitor on a Cold Night", this old man has some picky tastes.

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Zhao Heng's "Lao Tao Man Bi" is similar to Tang Lusun's works, and it is also in the style of "food and scenery are flying together, and the people are in the same color as the old things".

Fan Yong's "Literati Diet Tan" collects miscellaneous notes of many famous writers' diet articles.

Ouyang Yingji's "Taste of Hong Kong 1 and 2", 1 talks about meals, 2 talks about snacks, and a Hong Kong food map is attached, which can be used as a travel guide to Hong Kong.