What is the essence of Chinese dietary philosophy, and why did Buddhist monks accelerate the spread of tea? What did the meal sequences look like at the imperial court, and how did they differ from the meager fare of small farmers and laborers? What role does fasting play, and why do the taboos of Western cuisine often not apply? What did Confucius eat, and what about Mao Zedong? Chinese cuisine is considered one of the best and most refined in the world. Nowadays, almost all exotic ingredients are available to us, but if we want to grasp the spirit of this cuisine, we must delve deeper into the cultural traditions of the country. Thomas O. Höllmann, an internationally renowned sinologist and a passionate cook in his free time, introduces the fundamentals of Chinese cuisine and its accompanying etiquette: In addition to a detailed appreciation of the ingredients and flavors, he also explains the role of the dishes.