品中國.第三輯（英）

　　《品中國》第三輯將涵蓋中國的歷史遺跡、風(fēng)景名勝、四大菜系、特色美食、以及交通信息以及推薦住宿等。 From the distinct flavors of the four major Chinese Cuisines and the photographers who hightlight scenic vistas across the nation， to 24-hour guides of China's major transit hubs and the history behind its most famous cultural performances， this boook will offer background knowledge about each destination in order for you to make the most of the trip. 《品中國》第三輯深度介紹中國的遺世景點(diǎn)以及小眾精品旅行路線及深厚的中國人文。作為一本功能性強(qiáng)大的旅行指南，該書還會(huì)為游客提供豐富的原創(chuàng)內(nèi)容和中外旅游達(dá)人們的深度旅行體驗(yàn)。Explore China offers detailed information on historical sites， scenic nature spots and culinary highlights， as well as information on transportation links and recommendations on places to stay.

　　Matthew Bossons著 出生于加拿大溫哥華，是一名記者和編輯。 他自2014年以來一直在中國廣州工作，并于同年11月?lián)巍冻鞘新健酚⑽陌妫ㄓ⑽拿骸甌hat’s PRD’雜志的主編。 此前，Matt曾為City Weekend，SupChina，Surrey Now報(bào)紙和Diver雜志撰稿。 2018年，Matt還擔(dān)任了中國五洲傳播出版社出版的第二版《品中國》旅游指南的首席編輯角色。Matthew Bossons is a journalist and editor who originally hails from Vancouver， Canada. He has been based in Guangzhou， China since 2014 and has been working on the editorial team for That’s PRD magazine since November of the same year. Previously， Matt has written for City Weekend， SupChina， the Surrey Now Newspaper and Diver Magazine. In 2018， Matt took on the head editorial role for the second edition of the Explore China travel guide， which is published by China Intercontinental Press.