The First Food Life of the Feast Duke. Heilongjiang Science and Technology Press 1989.
China Diet History Heilongjiang Science and Technology Press 1990.
The world's first feast, the Duke's House Food List, Heilongjiang Science and Technology Press 1992.
Zhao Rongguang Food Culture Collection Heilongjiang People's Publishing House 1995
Study on Manchu Diet Culture and the Changes of Manchu-Han Banquet, Heilongjiang People's Publishing House 1996.
Dietary life of the common people in ancient China Taiwan Province Commercial Press 1998.
Introduction to Food Culture China Light Industry Press 2000
A Textual Research on the Origin of Manchu-Han Banquet (Oriental Culture Integration, edited by Ji Xianlin), Kunlun Publishing House, April 2003.
China Tourism Culture (by * * *), Dongbei University of Finance and Economics Press, February 2003.
Introduction to China Food Culture China Higher Education Press 2003.4 China Food Culture Research Oriental Food Press 2003.4 Pirates Hong Kong Oriental Food Press 2003.4
West Lake Collection Hong Kong Oriental Food Publishing House 2005
Go straight, Hong Kong Oriental Food Publishing House 2006 438+02, Food Research, Shandong Pictorial Publishing House, July 2007.
Chenggong Zhai China Federation of Literary and Art Circles Press 2007.6438+02
Introduction to Food Culture in China (2nd Edition) Higher Education Press, June 2008.
Memory of Dining Table: Essays on Food Science in Zhao Rongguang, Yunnan People's Publishing House, 20 1 1.
Three English versions of Diet in Qing Dynasty, translated by Heilongjiang Commercial Economic Society 1984.
Shi Maozhidao's On Food Civilization Heilongjiang Science and Technology Press 1992
English 《 American Tall Buildings 》 Heilongjiang Science and Technology Press 1993
editor in chief
"Teaching Materials for Higher Cooking Education" Series 20 China Light Industry Press 2000
Textbook Series of Higher Cooking Education 10 China Higher Education Press 2003.
Preserving ancestors' table memories: 20 1 1 Proceedings of Hangzhou Asian Cuisine Research Forum, Yunnan People's Publishing House, 201/.
China Culinary Culture Grand Ceremony, Zhejiang University Press, 20 1 1.
About 100 papers mainly include:
Brothel and Ancient Food Culture in China 1990 10 The Third Seminar on Social History of China was held in Chengdu.
On the Food Culture in Heilongjiang Province 199 1 Selected Papers of the First Heilongjiang Cooking Seminar in Harbin
The Historical Position and Future of China Cold Food Culture1March 992 Changgang World Snow Country Development Seminar 2 1 Century.
On autophagy in the history of China1The Fourth Seminar on Social History of China in September, 1992.
A report on food culture from China, a special report on South Korea, China and Japan by the Korean Food Life Culture Society, Seoul 1993.6.
A study of China's food culture, No.8 18 of Kitchen God Quarterly, Tokyo, 6 years' time (1994)65438+ 10/,on the food practice and food thought of Yuan Mei, an ancient food saint in China (cooking in China moves towards the new century), Economic Press/kloc-0.
A Textual Research on Man-Han Banquet and Historical Research 1995.3
Ten beauties of China's ancient food culture; Joint Document No.65438 +0465438 +065438+July 0996.
The Status of Soybean in China's Dietary Structure and China's Surgeon Culture 1996 10 Special Speech at the 3rd China-International Symposium on Primary Prevention of Atherosclerotic Thrombosis in Harbin.
Reflections on the Cultural Tradition of Qi and China: A Study of Hong Kong Food Culture 200 1. 1
A New Hot Spot of China Catering: Analysis and Reflection on the Popularity of "Hangzhou Cuisine"; Research on Hong Kong Catering Culture 200 1. 1.
Historical changes of the image of traditional drinkers in China, a study of Hong Kong food culture, 2002+0.
/kloc-Two different understandings and reflections of the Yi culture in China by westerners around the middle of 0/9th century.
On the cultural and spiritual relationship with the tea ceremony in song dynasty. Study on Food Culture in Hong Kong, February 2002.
"Several Issues in the Study of Shu Culture", Journal of Korean Diet Life Culture Society, Volume 17, No.3, July 2002.
The esophagus of Confucius and Mencius and its position in the history of China's food culture Journal of Korean Food Life Culture Society No.4, Vol. 17, June 5438+00, 2002.
On the style and historical evolution characteristics of catering culture in the lower reaches of the Yangtze River since13rd century: a preliminary study of China's historical culture and catering tourism —— Essays of the Symposium on Catering Tourism across the Taiwan Strait edited by Wu Wenxi: published by Taiwan Province Tourism Management College in June 5438+February 2002.
Cultural Evaluation of Traditional Folk Cuisine in China, Studies on Food Culture,No. 1, 2003.
Explanation of the large-scale documentary cultural program "Food Culture Research" by NHK to commemorate the 30th anniversary of the normalization of diplomatic relations between China and Japan,No. 1 2003.