章 餐飲文化 Part One: Food Culture 1 A Brief Introduction of Chinese Cuisine 中國(guó)烹飪略述 2 Basic Understanding of Chinese Cuisine 中國(guó)烹飪知識(shí) 3 Restaurants in China 中國(guó)餐館 4 Dishes in China 中國(guó)菜肴 5 Regional Cuisines in China 中國(guó)地方菜系 6 Staple Food 主食 7 Non-Staple Food 副食 8 Yin and Yang Featured in Chinese Food 中餐陰陽(yáng)特征 9 The Ways of Chinese Cooking 烹飪方法 10 The Order in Which Chinese Dishes Are Served 中餐上菜順序 11 The Situation of Newly Arrived Overseas Tourists Dining in a Chinese Banquet-Style Meal 初到中國(guó)的海外游客在中式宴會(huì)上用餐的情形 12 Time-Honored Chinese Dining Etiquette 源遠(yuǎn)流長(zhǎng)的中國(guó)餐飲禮儀 13 Guidelines for Dining with a Chinese Family 與中 庭一起用餐的禮節(jié) 14 The Seating Custom of a Formal Dinner 宴會(huì)座位習(xí)俗 15 Different Types of the Feasts of the Confucius Mansion 孔府宴的種類(lèi) 16 The Manchu-Han Full Banquet, a Well-Known Chinese Feast 中華 大宴：滿漢全席 17 The Banquet for Thousand Elders Held in the Qing Dynasty 千叟宴在清朝 18 The History of the Tan's Home-Style Cuisine 譚家菜的歷史 19 The Legend of the Eight Big Bowls 八大碗的傳說(shuō) 20 The Origin of the Bouyei Eight Big Bowls 布依八大碗的由來(lái) 21 The Emergence of the Sidewalk Snack Booths 大排檔的產(chǎn)生 22 Etiquette of Toasting (1) 敬酒禮儀（1） …… 第二章 菜系文化 第三章 小吃調(diào)料文化
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