Essence of Shandong Cuisine

Author: Wu Jie
Publisher:
Publish Date: 2004-03-01
Features: A series of books teaching you how to cook famous dishes. This album was co-authored by a renowned Chinese culinary master, a cooking lecturer, and over ten cooking masters from various regions. The (Shandong cuisine) introduced here are carefully selected from the most flavorful dishes in the region, including both time-honored traditional dishes and innovative modern creations, encompassing the entirety of Chinese. It not only reflects the exquisite essence of China's traditional and contemporary gourmet dishes but also demonstrates the scientific, cultural, and artistic aspects of Chinese cuisine, making it a quintessential representation of Chinese culinary art. The dishes in the book are categorized into five major groups: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. With concise text and exquisite color illustrations, the book provides detailed introductions and demonstrations of the ingredients, proportions, cooking methods, and characteristics of each dish, accompanied by illustrative photos for key preparation steps. The content is comprehensive, scientific, systematic, practical, and richly illustrated, making it an excellent textbook for culinary schools across the country, as well as a valuable guide for cooking enthusiasts and housewives.