This book introduces over 100 kinds of food that the author has personally savored， including those from the eight regional cuisines of China， Japanese cuisine， Nanyang （Southeast Asian） cuisine， European and American cuisine， and various desserts. It mentions a wide array of restaurants in China and abroad， and records personal observations and insights of the author from a number of perspectives， such as the food， the chefs， and the restaurants， leading readers to fully experience a wondrous feast of scrumptious foods from all over the world.