Knife Skills · Ingredients

Author: Huang Jiaming
Publisher:
Publish Date: 2003-07-01
Features: This book is a sister volume to Inheritance of Sichuan Cuisine. In this edition, the editors focus on introducing knife skills, ingredient preparation, seasoning, heat control, and cooking methods, which helps readers understand and master the essence of Sichuan cuisine cooking techniques. It is both a book that enriches culinary knowledge and a reference for beginners and advanced learners of Sichuan cuisine. As the saying goes, "A towering building starts from the ground." When it comes to learning Sichuan cuisine, it is said, "A master guides you in, but first comes the knife skills." When discussing knife skills, it naturally connects to the 18 martial arts practiced by martial arts masters—otherwise, how could there be (martial arts masters)? Similarly, the quality of the finished dish depends on fundamental skills. In the trade, it is said, "Dicing and ingredient preparation command everything; the first cut sets the standard for Sichuan cuisine." Mastering and applying knife skills and ingredient preparation is not something that can be achieved overnight. No matter how Sichuan cuisine develops in the future, these fundamental skills will never be abandoned.