By Katrin Schlotter (author), Elke Spielmanns-Rome (author), Gregor Schmid (photographer) und Lisa Franz (photographer). Ullmann Publishing 2010
“Tasting, smelling and enjoying China: explore the specialties of the metropolises and the regional cuisine: from the South of China, the melting pot of cuisine, to the rich coast provinces in the North, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan dishes and adventurous dishes from the steppe. This thoroughly researched volume lifts the secrets of the Middle Kingdom: What for example hides behind dishes like ‘blister soup’, ‘beggar‘s chicken’ or even ‘ants limbing a tree’? What does the day of a Chinese worker look like and how is a wedding celebrated? What does a big family in Beijing eat on the weekend and which viands are served to a pilgrim after his visit to a cloister?