The bilingual version of Qing Dynasty (1644-1911) poet and scholar Yuan Mei's manual of gastronomy, Suiyuan Shidan, will be released in the United States on Feb 5. [Photo provided to China Daily]

For Chen, the first two chapters of do's and don'ts in Chinese gastronomy and cuisine shine a lot of light on what makes Chinese cuisine unique.

"It is the 'must-read' section of this book," says Chen.

"Very few people talk about the mechanics of Chinese cuisine, but this book tells you how to cook Chinese food and how to appreciate what is cooked.

"It's more than just a cookbook. It's more like a window to the past."

Chen says that overseas Chinese, who grow up or are born in North America, don't understand Chinese cuisine and its complexity.

"I plan to write something that lets children of Chinese ancestry reconnect with their culture through food and cooking."