This book reveals the truth of Cantonese Cuisine from the perspective of molecular gastronomy. Divided into two chapters， “Know about the flavor” and “Flavor Recommendations”， it also includes “Cantonese Cuisine： Start with a Chicken”， “Top Teochew Cuisine： Conch”， and “About Turtle”. In a vivid and humorous tone， the author offers a lot of tips and unique insight into the mystery of Cantonese Cuisine.