The best Chinese cookbooks of all time, judged by the experts Wine News

Chinese cuisine is influential and diverse.

There is much more to discover than sweet and sour pork, egg fried rice and spring rolls – the anglicized version of Cantonese cuisine most commonly encountered in the UK (at least until recently).

Each of the eight major regions is distinct: Anhui, Cantonese, Fujian, Hunan, Jiansu, Shandong, Sichuan, and Zhejiang.

Meanwhile, ingredients and cooking techniques from other cultures have become part of Chinese cuisine, and vice versa.

Classic cookbooks old and new are a fantastic way to immerse yourself in Chinese cuisine in your own kitchen.

These recommendations are courtesy of 1000 cookbooks, judged by a panel of top chefs, restaurateurs and gourmets.

Fuchsia Dunlop is a contemporary English writer and cook, and her books are highly regarded. Meanwhile, Barbara Tropp’s Modern Art of Chinese Cooking and Yan-Kit So’s Classic Food of China are major authoritative works.

A new 1000 Cookbooks service, ckbk, offers digital access to the best classic and contemporary cookbooks. You can visit the website now to join the waiting list for membership.