The author has been enjoying delicious food everywhere with his father since childhood, and has formed his own diet philosophy. With full passion for food, he tirelessly tasted various foods and visited the sources, to improve his cooking. Based both on the theories and practice, he made repeated trials to find out the fundamental true tastes of foods, and put into practice. Also scientific interpretation of a dish's characteristics or key factors is provided to combine practice and science in one.In addition, he found some moving and interesting stories in the process of chasing and studying the food materials to talk about with readers and enhance the interests of eating.

The author has been enjoying delicious food everywhere with his father since childhood, and has formed his own diet philosophy. With full passion for food, he tirelessly tasted various foods and visited the sources, to improve his cooking. Based both on the theories and practice, he made repeated trials to find out the fundamental true tastes of foods, and put into practice. Also scientific interpretation of a dish's characteristics or key factors is provided to combine practice and science in one.In addition, he found some moving and interesting stories in the process of chasing and studying the food materials to talk about with readers and enhance the interests of eating.

The author has been enjoying delicious food everywhere with his father since childhood, and has formed his own diet philosophy. With full passion for food, he tirelessly tasted various foods and visited the sources, to improve his cooking. Based both on the theories and practice, he made repeated trials to find out the fundamental true tastes of foods, and put into practice. Also scientific interpretation of a dish's characteristics or key factors is provided to combine practice and science in one.In addition, he found some moving and interesting stories in the process of chasing and studying the food materials to talk about with readers and enhance the interests of eating.