"The Heritage of Chinese Cooking" contains 170 of China's most popular and interesting recipes, collected from ancient manuscripts, early Chinese cookbooks and oral tradition and skilfully adapted for the modern cook and kitchen. The recipes represent the wide variety of Chinese cooking that has evolved from one of the world's oldest civilizations. From subtropical Canton in the south to temperate Sichuan in the north, come many different styles of cooking: noodles, dumplings and sizzling barbecued meats of the north; rice and gently spiced seafood dishes of the coastal regions; peppery dishes of Sichuan and deliciously light stir-fries of Canton. The book is illustrated throughout with examples of ancient and modern Chinese art, including scrolls, paintings and ceramics, together with full colour photographs of every modern recipe.