Author: Pan Zhenping
Publisher:
Publish Date: 2001-12-01
Features: This book categorically introduces the preparation methods of cold dishes, aquatic products, poultry and livestock, vegetarian dishes, soups and stews, desserts, and more. It also includes the making methods of Huaiyang-style specialty snacks.
New School Huaiyang Cuisine
📌 Related Posts
Literature
Pathophysiology Experiment Guidance
2026-09-12
Literature
Xin Chinese Sword Legend (Full 3 Volumes)
2026-09-14
Literature
College English Intensive Reading. 6 Revised Edition
2026-09-13
Literature
Chinese Dance Examination Syllabus Second Grade (Children): Children
2026-09-13
Literature
English-Chinese Translation Tutorial Graduate Students of English Language and Literature at Universities
2026-09-13
Literature
Illustrated China: A Century of Social Life Changes - Urban Life, Travel, and Commerce
2026-09-13
Literature
Chinese Idioms General Check Chinese Vocabulary General Check Series
2026-09-13
Literature
Confront Gong Li
2026-09-13