If you’ve ever wondered how to eat chicken feet, you’ll find the answer in “Feeding the Dragon: A Culinary Travelogue Through China with Recipes” (Andrews McMeel, $24.99) by the brother-sister team Mary Kate Tate and Nate Tate. (Yes, those are their real names. Their parents apparently had a sense of humor.)

Nate Tate, who lived and studied in Beijing, initially learned how to cook authentic Chinese cuisine from his housekeeper. He and his sister ultimately went on a three-month culinary trek covering almost 10,000 miles. Along the way, they convinced the people who cooked for them to teach them about Chinese food and share their recipes.

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The book includes lots of photos and essays along with recipes that cover numerous provinces. You’ll learn everything from how to make a lychee martini like a resident of Beijing to how to whip up Sichuan Hot Pot. There are sample menus so you can cook to impress your friends, and a helpful glossary in the back explains ingredients like sha cha sauce and how you use them.