I personally understand that the good books referred to by the subject are mainly food culture and prose;

Tang Lusun's series includes 1 books, such as Eat in China, Chowder, Hometown Love, etc. In this series, Mr. Tang mainly talks about the delicacies of the Republic of China, and also introduces various local customs and anecdotes of that era, such as fighting cricket, snuff bottles, famous Peking Opera and so on, which is very worthwhile.

Gu Qingsheng's series include The Wandering Fish, The South on the Taste Bud, The Thought of Fish Head, The Left Barbecue and the Right Stewed Soup, etc. This man is a geologist who travels from place to place, and he happened to write a good article, and his style is as light as his taste.

Liang Shiqiu's Talk about Eating with Elegant Houses, Wang Zengqi's Five Flavors and Four Sides Eating, which are already required reading for eating;

Lu Wenfu's Gourmet, which actually focuses on "Zhu Hongxing's noodle soup"

Shi Guanghua's My Life in Sichuan cuisine. Personally, I have read and written the best book about Sichuan cuisine, and the author can eat and cook it, among which "Chongqing pork" is a classic course.

Wang Dunhuang's Eating a Master, written by Wang Shixiang's son, is extremely realistic and has a strong Beijing flavor.

Lai Yaodong's "A big belly can accommodate you" and "A cold night comes", and this old man has some picky tastes. . .

The Gourmet's Random Writing by Zhao Heng, similar to Tang Lusun's works, is also in the style of "food and scenery in Qi Fei, and people in Sri Lanka share the same old story".

Fan used Literati's Diet Tan to collect miscellaneous notes of many famous food articles.

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

Jiao Tong's "Gluttony Jianghu" and "Taiwan Province Taste" give lectures on Taiwan Province food and snacks;

The flame of the forest "Taste Forest" is very good for munching on a dream of red mansions.

Enjoying Eating to the End of the World, a gourmet work of overseas travelers, can't get used to Cheese, and it's good to read and write Cheese books.

Gu Cunyan's "Taste of the World" and Li Shubo's "Personal Taste" are a collection of articles, among which Lao Dao's one is quite heroic.

Lin Wenyue's Notes on Eating and Drinking, Life and Memories in Home Cooking

Shao Wanhu's Notes on Meixige Cuisine and Cooking Notes, and Shanghai would rather write Shanghai cuisine, which can be used as a Shanghai cookbook

Tzu-I Chuang's Anthropologist in the Kitchen and Ruth Reckel's Secret Life of Food Critics in disguise. These two books are partial to Western cuisine < This is the food life of the younger generation

In addition, Cai Lan and Shen Hongfei's essays are also worth reading

If people are in the Imperial City, it is best for Xiao Kuanjun to have a copy of 1 yuan Eating All over Beijing. Although there are not many words, it is good to follow the map.

Finally, I'll talk about a book that I might like, Xue Liyong's "Talking about Fish and Shrimp", which studies the living habits of various fishes in detail and names their origins, but most people probably can't read it.

Above all, I'm not interested in westerners' food books, so most of them are domestic works, so I'll draw a brick to attract jade for the time being, waiting for you to supplement them.