Cantonese condiments

Author: Zhang Shuihua, Editor-in-Chief
Publisher:
Publishing Date: 2001-06-01
Features: With the popularity of Cantonese cuisine across the country, Guangdong-style flavorings have also become widely used in households. This book provides a detailed introduction to the characteristics, production, and applications of various Guangxi flavoring products, including soy sauce (light soy sauce), sauces, vinegar, seasoning pastes, seasoning powders, fermented bean curd, black beans, and pickled vegetables, along with numerous recipe examples. This book serves as a reference for restaurant and hotel staff, side-goods operators, housewives, seasoning product manufacturers, and all enthusiasts of food culture.