This book focuses on more than a dozen kinds of key ingredients such as potatoes and chilies that are most popular among the Chinese people. It goes about illustrating their evolutionary history， culture and customs， geographical distribution， specific species， and the way they are consumed by locals respectively. The author strives to explore the dynamic relationship between culture， geography， authentic scenery， food， ingredients， human beings， and nature. Rather than merely a simple introduction to the food itself， it takes a more close-up inspection through the analysis of food-related ancient Chinese characters， classic poetry， and historical allusions that touch upon the food-associated feelings and nostalgia of a wide range of people while delving into much deeper and broader creative themes. The journey not only explores the flowering of Chinese cuisine in the process of historical evolution， but also horizontally compares the different ways in which natives of different regions eat the same food. And it reflects the unique personality and cultural diversity of people from numerous regions and ethnic groups and ultimately portrays the philosophy and national wisdom behind the profound food culture of the Chinese nation from various dimensions.