What are the classical books on food and cooking in China?

The History of Chinese Diet is China's first comprehensive and systematic discussion of Chinese food culture, the original large-scale general history academic monograph. The book is divided into 6 volumes with about 3 million words, including Introduction, Diet of Primitive Society, Diet of Xia and Shang Dynasties, Diet of Western Zhou Dynasty, Diet of Spring and Autumn and Warring States Periods, Diet of Qin and Han Dynasties, Diet of Wei, Jin, and North and South Dynasties, Diet of Sui, Tang, and Five Dynasties, Diet of Song Dynasty, Diet of Liao, Jin, and Xixia Dynasties, Diet of Yuan Dynasty, Diet of Ming Dynasty, Diet of Qing Dynasty, Diet of Republic of China, Diet of Minority Groups, and several chapters on the diet culture of different periods. Each part of the book contains several chapters on the production and production of dietary raw materials, cooking methods, dietary utensils, dietary rituals and systems, dietary customs, dietary industry, dietary thought and dietary therapy, as well as the exchange of dietary culture between China and foreign countries, etc. The book is accompanied by a large number of colorful illustrations. The book is accompanied by a large number of color illustrations, black-and-white photographs and line drawings, which corroborate each other with the textual information and help us to establish a systematic and comprehensive understanding of ancient food culture.