The Chinese edition of this book was published by Jinan University Press in 2018. It adopts a thematic approach—using the culture of classical Chinese fiction as the overarching framework and Chinese culinary culture as the specific focus—to reveal the cultural depth embedded within these works. The content covers six major categories of food and drink as depicted in classical fiction: staple foods, dishes, miscellaneous edibles, soups and stews, alcoholic beverages, and tea—with each category further divided into several specific topics. Written in an engaging, essayistic style, the book draws upon a wealth of material from classical fiction—including informal, anecdotal, and lesser-known accounts—while cross-referencing these with formal historical records and specialized treatises. It seeks to illuminate the fictional nature and narrative appeal of these stories, all while maintaining a rigorous and sound academic perspective. This English edition aims to foster a deeper understanding of classical Chinese literature among Western readers through the lens of cultural translation.
