Sichuan Cuisine. Advanced (Advanced)

Author: Bao Yiyuan
Publisher:
Publish Date: 2003-01-01
Features: This book is composed of three parts: the cultural background and historical development of the Sichuan cuisine system, the basic requirements for assessment, and the preparation of assessed dishes. Among them, the section on assessed dishes collects 40 dishes for the assessment of senior Chinese chefs in various regions of Sichuan Province. The content covers special cooking methods requiring high heat control and technical difficulty, such as stir-frying with sauce, dry braising, steaming, boiling, stewing, deep-frying, quick-frying, and pan-frying, as well as the processing techniques for fancy dishes. Designed to combine training and self-study, each assessed dish is followed by a scoring table for readers to self-evaluate.