17th century – Thomas David DuBois

Bamboo powder 笋粉 (17th century)

Sometimes you just have too much bamboo

Chestnut gao 栗糕 (17th century)

Fairly easy to make once you get the proportions right

“In the mouth” crisps 到口酥 (17th century)

The combination of butter, sugar and flour came out great

Salt and Sichuan pepper cakes 椒盐饼(17th century)

An adventure in fried dough

Secrets of the Table 食宪鸿秘 (17th century)

Introducing China’s classic food writing–starting with why they’re not cookbooks