On May 15, the Chinese Food (Recipe) Document Exhibition, a sub-event of the Chengdu Panda Asian Food Festival, kicked off at the Chengdu Museum.
Showcasing more than 1,500 recipe books dated from the Ming (1368-1644) and Qing (1616-1911) dynasties to the 1980s, the exhibition tells the history, change and development of Chinese gastronomic culture (recipes) in a panoramic way. It will last till June 15.
The 1500+ recipe books include nearly 300 ones which are about Sichuan and Chongqing cuisines, and some menus of famous restaurants in Sichuan.
In addition, some English books of Chinese food recipes, including the Chinese Recipes, the earliest English recipe in the history of Chinese cuisine which was published in New York in 1923, are exhibited.