Scholar's Recipe

Author: Liu Meng
Publisher:
Publish Date: 2003-02-01
Features: A refined gathering for literary connoisseurs, showcasing a culinary art that is both down-to-earth and elegant. Food is the first necessity of the people. We all consider eating as a mundane activity. But literati have the unique ability to find many stories in the ordinary. In the works of Lin Jinlan, Feng Jicai, Zhao Dayan, Zhang Kangkang, Liu Xinwu, Zhou Daxin, Zhao Mei, Xiao Fengxiu, and others, whether it's delicacies or simple meals, they all gain a touch of literary charm. – Recommended by ＜＜Xinhua Book Catalogue＞＞
The book includes: Braised Pork Head (First Grade), Fish, "Fish is what I desire," Three Treasures of Cantonese Cuisine, Hairy Crabs, Chinese Love of Meat, Drunken Shrimp, Old-Style Pig Offal Noodles, "Once I Want to Try 'Tiankang Pot'," A Word on Eating Crucian Carp, Yangzhou Cuisine, Eating Eggplant Crisps at Laijinxyuan, Bao Gong Mountain Tofu, Tangsunhu Fish Balls, Edible Flowers, and Lingonberry, etc.