Modern Catering Vocational and Technical Education Textbook -- Modern Pastry Production Technology

Author: Chen Youyi
Publisher:
Publish Date: 2004-01-01
Features: This book can serve as a textbook for vocational and technical colleges, secondary vocational cooking programs, as well as a valuable guide for professionals in the catering industry and avid cooking enthusiasts. Based on the author's years of teaching experience, the book organizes and systematically categorizes the making of dim sum. It incorporates modern dim sum techniques and varieties while building upon traditional methods, all expressed in clear and accessible language, making it easier for beginners to learn. The book also provides detailed and in-depth analysis of common problems beginners encounter in dim sum making, along with solutions to help readers avoid mistakes during practice.