Modern classic popular Sichuan cuisine

Author: Luo Yongtong
Publisher:
Publish Date: 2004-01-01
Features: This book is compiled by Luo Yongtong, a national-level Chinese cuisine technician and "China's Famous Chef." It primarily focuses on explaining the preparation of popular Sichuan dishes, incorporating the essence of trendy and folk Sichuan cuisine, such as representative dishes like "Kou Kou Xiang Yu Cai" (Fried Crucian Carp with Spicy Flavor), "Luohan Gan Guo Ji" (Braised Chicken with Dried Bamboo Shoots), "Suan Cai Feng Guan" (Sour and Spicy Roasted Mandarin Duck), and "Qi Wei Xiang La Yu" (Spicy and Flavorful Grilled Fish). There are also 166 classic and popular Sichuan dishes with simple yet rich flavors, such as "Lan Hua Dou Fu" (Orchid Tofu), "Chi Xia Ying Yue Ji" (Roasted Chicken with Red Wine), and "Can Huo Li Hua Juan" (Coralline Flower Rolls). These dishes are a summary of Luo Yongtong's years of experience and expertise in cooking Sichuan cuisine, representing the fusion of popularity and classics. The major feature of this book lies in its use of color illustrations to demonstrate each dish's preparation step by step with detailed diagrams, making it more intuitive and specific, and easier for learners to grasp and operate. Additionally, key points of each dish's preparation are highlighted after every recipe, allowing chefs to clearly understand and create more classic and popular Sichuan dishes.