Sichuan hot pot dishes

Author: Shen Tao
Publisher:
Publish Date: 2004-01-01
Features: Today, with the continuous improvement of people's living standards, large pot dishes have not only maintained their traditional varieties but also continuously innovated to create new, convenient, quick, palatable, and modern-nutrition-compliant large pot dishes suitable for daily diets. Their production includes food selection, nutritional pairing, food hygiene, variety selection, operational procedures, and raw material quantification. The process of making these dishes is also gradually moving towards scientific, systematic, and standardized approaches, which has brought development opportunities for emerging Chinese fast-food companies and reemployment for laid-off workers. This book is categorized by cooking methods, introducing the production, characteristics, and processes of large pot dishes, hoping to provide useful assistance to a broad readership.