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This beautiful guide makes the vast enigma of China accessible to every visitor. Continuing the series' winning formula, this new edition combines in-depth, up-to-date descriptions with dazzling photographs, detailed maps, cutaway illustrations of renowned structures, and a wealth of useful travel tips organized by cities and areas.

The Rough Guide to China covers of all of mainland China including Tibet, along with the special administrative regions of Hong Kong and Macau. Clear, detailed maps show all listed arrival points, accommodation, restaurants and sights, while boxes provide bilingual keys. Use it to explore the sophisticated nightlife emerging in Beijing and Shanghai, to chill out in the mellow travellers’ havens of Dali and Yangshuo, or roam the streets of characterful antique towns such as Lijiang. Up to date descriptions give the low-down on famous sights such as Beijing’s Forbidden City, the Terracotta Army outside Xi’an, limestone peaks around Guilin and the cruise through the mighty Three Gorges along the Yangzi. There’s also full practical information for less-known attractions: hiking holy mountains such as Shandong’s Tai Shan; where to experience the culture of China’s many ethnic groups, including Tibetans, Miao, Dai and Mongolians; how to explore remoter rural areas; and where to experience local food, from streetside snack stalls to plush Beijing Duck restaurants.

Contains sketch maps, brief accounts and photos of 34 cities and regions of China.

This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond. Mandarin-speaking American siblings Mary Kate and Nate Tate traveled more than 9,700 miles through China, collecting stories, photographs, and lots of recipes. In Feeding the Dragon, they share what they saw, learned, and ate along the way. Highlighting nine unique regions, this volume features Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet, lamb kebabs served on the scorching desert of Xinjiang Province, and much more presented alongside personal stories and photographs. Recipes include Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Lychee Martinis. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book.