Modern Cantonese cooking techniques

Author: Wu Juhua et al.
Publisher:
Publish Date: 2004-01-01
Features: This book is divided into eight chapters, providing a detailed exposition on the general principles of Cantonese cuisine cooking techniques, kitchen management, and fundamental cooking operations. At the same time, in today's fast-paced information age, we adhere to the principle of "market-oriented and serving society." We have listed many popular dishes in the current market, demonstrating over 200 typical dish examples through key aspects such as ingredients, production processes, cooking procedures, dish requirements, and essential techniques. The abundant practical varieties enable readers to engage in hands-on training, allowing aspiring chefs to truly apply what they have learned and achieve comprehensive understanding. This book can serve as a textbook for vocational colleges, secondary vocational schools, and culinary programs, as well as a training manual for professional training. It is also an excellent guide and companion for relevant professionals in the catering industry and who are passionate about cooking. This book provides a detailed exposition on the general principles of Cantonese cuisine cooking techniques, kitchen management, and fundamental cooking operations.