中国食谱（第二版）

by Yang Buwei, 杨步伟

How to Cook and Eat in Chinese (the Second Edition) (Hardcover) includes two works of Yang Buwei's, that is, How to Cook and Eat in Chinese and How to Order and Eat in Chinese. In 1938, Yang Buwei went to America accompanying his husband Zhao Yuanren and settled down there. Since then, she gave up her career of being a doctor and became a housewife. She wrote How to Cook and Eat in Chinese, which introduces Chinese dishes and food culture to the western countries. The book was translated by her daughter Zhao Rulan and her husband made footnotes for it. She wrote about the methods of cooking Chinese food, how to eat in Chinese, cultural differences between eastern countries and western countries, traditional customs of different places in China. After its publication, it was reported by New York Times. So it becomes very popular and is published for more than twenty times. And it is translated into many languages and sold well for decades in European and American countries. Then Yang Buwei wrote How to Order and Eat in Chinese, which was translated by her daughter Zhao Laisi and footnoted by her husband. In this book, Yang Buwei introduces how to eat Chinese dishes in America. She insisted that chopsticks were flexible than knives and forks and chopsticks should control the world.

368 pages, Hardcover

Published June 1, 2017