Jiangsu Cuisine. Beginner (Beginner)

Author: Xu Baolin
Publisher:
Publish Date: 2003-03-01
Features: This book is composed of four parts: the composition and characteristics of the Jiangsu cuisine, the basic requirements for appraisal, the preparation of appraised dishes, and an appendix. Among them, the part on appraised dishes collects 39 dishes for the preliminary assessment of Chinese culinary artists in various regions of Jiangsu Province. The content covers skills and requirements suitable for preliminary Chinese culinary artists, including deep-frying, quick-frying, stir-frying, braising, poaching, marinating, mixing, and cold dish knife skills and arrangement methods. Combined with training and self-study features, each appraised dish is followed by a scoring table for readers to self-evaluate.