Chinese cuisine is one of the world’s most celebrated and complex culinary traditions, yet much about it remains misunderstood. Beyond the stereotypes of exotic ingredients or the familiar dishes served in Chinese restaurants in Western countries, the reality of Chinese food is deeply regional, historical and culturally significant. This book demystifies Chinese cuisine by examining five foundational ingredients that underpin its foodways and traces how they are employed across eight major regions, from Sichuan’s fiery flavours to Guangdong’s delicate dim sum. Eating the Mountain, Eating the Sea shows that understanding what Chinese people really eat offers insights into China’s culture, identity and global influence. A fascinating guide for food lovers, students and anyone interested in China’s culinary heritage. ‘I had a fascinating time reading Gibas’s book. Eating the Mountain, Eating the Sea is filled with extraordinary insight about one of the great cuisines of the world. If you love Chinese food, you’ll devour this book!’ – Ken Hom CBE, author, chef, and TV presenter
