Seafood and River Fish Flavor Dishes

Author: Wang Zhenyu
Publisher:
Publish Date: 2003-08-01
Features: This book introduces 66 types of aquatic products, with each variety featuring images, origin, premium varieties, peak seasons for deliciousness, health benefits, and brief historical records. Following this, there are nearly 400 selected recipes showcasing southern or northern regional flavors. The recipes are characterized by easily obtainable ingredients, simple preparation methods, and unique flavors. Each recipe exemplifies distinct local characteristics, representativeness, and typicality. The latter part of the book consists of annotations, providing cooking techniques for common culinary terms and offering clear, practical guidance for actual operations. At the end of the book, there is a brief introduction to the flavor characteristics of major regional cuisines in China.