The book consists of two parts: Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what the Western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants described in the book are beautifully illustrated with line drawings or composite photographic plates.