Baguo Buyi Cooking Classics: Steamed Dishes

Author: Hu Zhiqiang
Publisher:
Publish Date: 1999-03-01
Features: This book is the "Steamed Dishes" volume of "Baguo Buyi Cooking Classics." It is divided into three parts: Steamed Dishes; Fried Dishes; Roasted, Baked, Pan-Fried, and Pan-Crisped Dishes. Each dish introduces its representative or significant meaning, ingredients, preparation procedures, operational key points, and nutritional characteristics.