Preface
Chapter I Hotpot and Food Utensils
Section 1 The Way to Eat over 1,000 Years
Section 2 From the Double-flavor Hotpot to Nine-grid Cauldron
Chapter Ⅱ Long History of Hotpot Culture
Section 1 The Initial Recordation of Hotpot
Section 2 Highly Favored and Promoted by the Royal Family
Section 3 The Increasing Particularity of Eating Hotpot
Chapter Ⅲ So Large Is the Catering World
Section 1 Instant-boiled Mutton in Old Beijing
Section 2 Sichuan and Chongqing Hotpot: The Taste of Ordinary People Goes beyond the Class
Section 3 Cantonese-style Hotpot: Back to Nature
Section 4 Hotpot in Jiangsu and Zhejiang provinces: Simple, Light and Fresh
Section 5 Yunnan Hotpot and Guizhou Hotpot: Peculiar Flavor on the Plateau
Section 6 Regional Featured Hotpot
Section 7 Condiment Sauce Is the Essence of Hotpot
Chapter Ⅳ External Influence and Self-Integration of Chinese Food
Section 1 Influence of the Silk Road on Chinese Food
Section 2 Dietary Integration Driven by Population Migration
Section 3 A Panorama of Hotpots around the World
Chapter Ⅴ Food is the First Necessity of People
Section 1 Belief in ‘Eating
Section 2 Speties of Eight Major Cuisines
Section 3 Chinese Food towards the World
Appendix A Brief Chinese Chronology