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Chapter 1 Chinese Cuisine Unit 1 Sichuan Cuisine and Hunan Cuisine Part A Sichuan Cuisine Part B Hunan Cuisine Part C Translation of Chinese Cuisine(1) Unit 2 Cantonese Cuisine and Fujian Cuisine Part A Cantonese Cuisine Part B Fujian Cuisine Part C Translation of Chinese Cuisine(2) Unit 3 Jiangsu Cuisine and Zhejiang Cuisine Part A Jiangsu Cuisine Part B Zhejiang Cuisine Part C Translation of Chinese Cuisine(3) Unit 4 Anhui Cuisine and Shandong Cuisine Part A AnhuiCuisine Part B Shandong Cuisine Part C Translation of Chinese Cuisine(4) Chapter 2 Pastry and Rice Food Unit 1 Chinese Wheat Flour Food Part A Noodles Part B Other Traditional Staple Food Made of Flour Part C Some Basic Kitchen Utensils for Chinese Food Unit 2 Clunese Rice Food Part A Rice Part B Traditional Food Made of Ground Rice Part C Other Common Additives for Congee Unit 3 Western Pastry Part A Pizza Part B Pasta Unit 4 Coffee Part A TypesofCoffee Part B Coffee Brand Chapter 3 Local Snack and Medicated Diet Unit 1 Local Snack Part A Mutton and Bread Pieces in Soup Part B Beijing Roast Duck Unit 2 Medicated Diet Part A Medicated Diet Part B Medicated Diet Translation and Making ���� Chapter 4 Tea Culture Chapter 5 Food and Health