Florence Lin's Chinese regional cookbook
Subtitle: a guide to the origins, ingredients, and cooking methods of over 200 regional specialties and national favorites, with special sections on Chinese eating and cooking utensils, planning and preparation of menus, Chinese teas, wines, and spirits
By: Florence Lin ; foreword by Lin Yutang ; decorative  and instructive ill. by Nai Gi.
Publisher: Hawthorn Books
Published: 1975
Place of publication: New York
Language: eng
Number of pages: 342
Subjects: Cookery, Chinese
Other titles: Chinese regional cookbook.
Notes: Includes index.