Sichuan Jianghu Cuisine.2

Author: Wang Xudong
Publisher:
Publish Date: 2003-05-01
Features: Nowadays, Jianghu cuisine has not only set ablaze the Sichuan region but has also "attacked" major cities across the Yangtze River and coastal areas. Even in the northern grassland and Qinghai-Tibet Plateau, you can easily spot the traces of popular and fiery Jianghu cuisine. Why can Sichuan Jianghu cuisine effortlessly entice the public's taste buds and become the talk of the town in just a few years? The reason lies in the Sichuan Jianghu chefs who have long remained true to their "Jianghu" roots while also being bold and strategic. Jianghu cuisine has been regarded as the epitome of "odd" and "strange" dishes in recent years, with Jianghu chefs humorously referred to as "unpredictable" "strange guests" who employ "strange tricks" to create "strange dishes," ultimately showing us what is truly popular in the "Jianghu world." The Chinese have always valued "food as heaven," so how could they possibly turn their backs on Jianghu cuisine today? This second volume of Sichuan Jianghu Cuisine is a new offering to readers since the first volume was published two years ago. The book collects 179 popular or newly created "Jianghu dishes," with detailed descriptions for each dish, including special notes on key points. Therefore, reading this book will not only help you understand the creators' "reasons for being strange" but also allow you to easily learn how to make some "Jianghu dishes." Of course, you might also discover the creators' "unconventional" way of thinking when they were cooking—wouldn't that be a worthwhile experience?
Table of Contents
Aquatic Dishes
Mapo Abalone Jelly
Braised Sea Cucumber with Spicy Tofu
Pickled Pomfret with Spicy Pickles
Steamed Cross-Stripped Sea Bass
Lotus Leaf-Dried Momordica with Dry-Fried Fish
Winter Melon-Braised Fish Maw
Eggplant with Fish Maw
Baby Octopus with Divine Crab
Sweet and Sour Garlic-Shrimp Crab
Potato "Dam Ba" Crab
Pickled Green Beans with Stir-Fried Crab
Old Tofu with Crab
Golden Crab with Water Chestnut Sticks
Water Chestnut Shrimp
Fermented Black Bean (Fried)
Fried Bullfrog with Fresh Sichuan Peppercorns
Braised Tofu Pudding with Bullfrog
Sichuan-Style Mudfish with Spicy Three-Color Sauce
Spicy Grilled Salmon Fillet
Braised Pickled Radish with Baby Catfish
Tomato and Taro with Catfish
Stuffed Pumpkin with Crucian Carp
Stuffed Crucian Carp with Rice Porridge
Stuffed Crucian Carp with Tofu
Spicy Oil-Fried Fish
Sichuan West Region Steamed Fish in Bamboo Baskets
Desert Wind-Sand Fish
Spicy Celery with Boneless Fish
Fried Fish with Pickled Ginger
Bamboo-Fragrant Wuhan Fish
Potato with Sour and Spicy Fish
Steamed Fish with Fermented Black Beans
Braised Fish Strips with Crispy Tripe
Sweet and Sour Fish with Soybean
Golden Crucian Carp
Pea Fish Fillet Soup
Crucian Carp with Jelly
Fish-Fragrant Fish Knuckle
Braised Fish with Tomato
Fried Fish with Black Pepper
Cumin Fish Fillet
Fish-Fragrant Crispy Crucian Carp
Three-River Flying Dragon Fish
Baked Fish Head with Beer
Fish-Fragrant Fish Head with Eggplant
Poultry Dishes
Meat Dishes
Vegetarian Dishes