Sichuan Cuisine. Intermediate (VCD)

Author: Organized by the Teaching Materials Office of the Ministry of Labor and Social Security
Publisher:
Publish Date: 2003-02-01
Features: This book consists of three parts: the formation and characteristics of Sichuan cuisine, basic requirements for assessment, and the preparation of assessment dishes. Among them, the assessment dishes section collects 35 dishes for the intermediate Chinese culinary assessment in various regions of Sichuan Province, covering techniques such as stir-frying, dry braising, dry frying, steaming, boiling, pan-frying, quick-frying, deep-frying, and glazing, which are suitable for intermediate Chinese culinary professionals. Combined with training and self-study features, a scoring sheet is provided after each assessment dish for readers to self-evaluate.