Beijing: the magazine, 1980-81. Four issues of the Chinese cookery magazine, including no. 4 for 1980 and 1-3 for 1981; the earliest issue has uneven toning to the front cover, otherwise light wear and even toning to internal pages. Text in Chinese. Color pictorial covers, internal photos black and white.
This magazine began publication in 1980, when gourmet cuisine once again became politically acceptable (though still with a heavily proletarian orientation; much of the content is on regional cuisines).