From the four corners of China come four distinct cuisines that are united by shared histories and cultures. From bustling cosmopolitan cities to remote rural landscapes, this set of four books explores the varied menus of China's provinces with fascinating information on climates, geography and culinary history. Terry Tan explores the diverse histories of China's provinces and their respective cuisines, and introduces the reader to local ingredients and cooking methods. Recipes include classics such as Peking Duck, Crispy Chilli Beef, Sweet and Sour Pork, Spare Ribs in Black Bean Sauce, Roast Pork Dumplings, and Egg Tarts, as well as unusual local delicacies such as Lobster Noodles, Beggars' Chicken, Black Rice Porridge, and Red Beans in Syrup. Each book in the set contains 75 recipes.