【劇本全文】＋【精美劇照】＋【工作日誌】＋【精彩訪談】
*工作日誌：哈爾濱→山西→北京→武漢→上海五地實拍記錄
*精彩訪談：李檣、許鞍華、湯唯、馮紹峰、郝蕾等一線明星親身說法
金馬獎及四度金像獎得主許鞍華導演夢想四十年的代表作：「《黃金時代》裡有我全部的人生觀、藝術觀與世界觀。」
金馬獎最佳改編劇本獎得主李檣耗時三年半全新力作。
細述二十世紀百大中文小說《呼蘭河傳》作者蕭紅特立獨行的人生、令人歎惋的愛情經歷。
還原魯迅×丁玲×胡風×蕭軍這群意氣風發的熱血文青眾生相。
重回20世紀30年代── 一個痛快愛恨、美好而自由的黃金時代。
本片由一線明星湯唯、馮紹峰擔綱男女主角，書中收錄大量精美劇照。
本片已榮獲第71屆威尼斯國際電影節閉幕片，並入圍第39屆多倫多影展，提名第51屆金馬獎。

金牌华语电影人深度访谈，讲述不为人知的幕后故事。受访对象包括徐克、陈可辛、顾长卫、许鞍华、尔冬升、赖声川、刘镇伟、陈德森等。详细讲述当今最具影响力的导演们的电影情感及心路历程。访谈文字如朋友间促膝交谈，真实洒脱而无矫饰，或睿智或诙谐，读者可于问答间翻开一幕幕光影，得窥著名电影人作品背后的喜怒哀愁，在回忆中拼接出一段段光阴，咀嚼摄影镜头之外的时代变迁。

2002年，香港中文大学教授卢玮銮开设了“文学与影像比读”课程，以被改编为影视作品的小说作为研读对象，并邀请相关的演员、导演、作者为学生演讲及接受访问，对影像与文学展开了不同角度的探索。
本书收录了张国荣、伍淑贤、许鞍华、刘以鬯的演讲及访谈记录。游走于影像与文学两种完全不同的媒介中，他们的创作者说，出于文学，入于光影。文字与光影交错之间，互为参照。

In 2016, Globe and Mail reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included—her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her own history she didn’t yet know, set her on a time-sensitive mission: to understand how, after generations living in a poverty-stricken area of Guangdong, China, her family had somehow wound up in Canada. Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurantsweaves together Hui’s own family history—from her grandfather’s decision to leave behind a wife and newborn son for a new life, to her father’s path from cooking in rural China to running some of the largest “Western” kitchens in Vancouver, to the unravelling of a closely guarded family secret—with the stories of dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone, 365 days a year, on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogies” of Alberta. Hui, who grew up in authenticity-obsessed Vancouver, begins her journey with a somewhat disparaging view of small-town “fake Chinese” food. But by the end, she comes to appreciate the essentially Chinese values that drive these restaurants—perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she explores the importance of these restaurants in the country’s history and makes the case for why chop suey cuisine should be recognized as quintessentially Canadian.