Swan Wings, Abalone, Tripe, and Sea Cucumber

Author: Shao Jianhua
Publisher:
Publish Date: 2004-01-01
Features: This book focuses on introducing raw material knowledge, explaining the principles and methods of rehydration processing, as well as the preparation methods and principle analysis of the main complementary ingredients—fresh soup. It strives to provide readers with a comprehensive and multi-dimensional understanding and mastery of this technique from theory to practice. The recipe section of this book was contributed to by 10 renowned Shanghai chefs who participated in the design and preparation of the dishes. They are currently serving as executive chefs in major hotels or social restaurants in Shanghai. The target readers of this book are senior chefs in hotels and restaurants in major cities, aiming to popularize and enhance their skills.