Colorful Illustrated Seasonal Recipes

Author: Shou Duanchi
Publisher:
Publish Date: 1997-11-01
Features: This book collects a variety of dishes suitable for seasonal cooking, featuring different flavors. Its main contents include:
Spring dishes: Fried orchid shrimp, Coix seed pork stomach soup;
Summer dishes: Five willow fish, fish jelly;
Autumn dishes: Braised cuttlefish with pork ribs, Sesame oil fish cubes;
Winter dishes: Clay pot lion's head, Fish head clay pot;
Banquet dishes: Grilled river eel, Dried scallop and jade slices;
Pastries: Braised pork sauce noodles, Eight-treasure tremella sweet soup;
Stews: Apricot kernel pig lung stewed with western cabbage soup, Goji berry stewed pig brain, etc. Each dish is accompanied by exquisite photos, detailed step-by-step illustrations, and text descriptions. The book is richly illustrated, comprehensive in content, easy to understand, and simple to operate. It is not only a reference for famous hotels and restaurants for all four seasons but also an excellent guide for housewives to enrich their table variety in response to seasonal changes.