Self-taught how to make livestock dishes

Author: Wang Yiwei
Publisher:
Publish Date: 2002-10-01
Features: This book integrates raw material knowledge, dry ingredient processing, utensils, knife skills, knife shaping techniques, oil temperature, heat control, cooking methods, marinating and coating, thickening, seasonings, flavor profiles, soup making, dish naming, and classic recipes from different regional cuisines across China. It is comprehensive, highly practical, easy to understand, and straightforward, enabling beginners to fully grasp the fundamental knowledge and basic techniques of Chinese culinary arts. It helps learners not only "know what" but also "understand why," achieving the effect of generalizing from specific examples and applying knowledge in various contexts.