Sichuan Cuisine Restaurant -- 300 Homemade Sichuan Dishes

Author: Jiang Weili
Publisher:
Publishing Date: 2001-07-01
Features: This book provides a detailed introduction to the flavor characteristics of various Sichuan cuisine styles, as well as the preparation methods of over 300 dishes including wild game, seafood, poultry, meat, tofu, and vegetables. The text is concise and easy to understand, with strong practicality, making it suitable for reference by ordinary households, as well as restaurant and hotel catering staff.