(Third Edition)(Third Edition)

Author: Meng Shixin
Publisher:
Publication Date: 1980-05-01
Features: With the passage of time, the reform and opening-up has promoted vigorous economic development. The production seasons of culinary ingredients and auxiliary materials have become nearly indistinguishable. Seasonings have been updated and replaced, and culinary techniques have continuously expanded and developed. Some dishes have been phased out with the progress of the times, while others have emerged to meet the evolving era. Some dishes have retained their original flavors and characteristics but have seen innovations in large-scale operations, ensuring that the precious culinary heritage of our nation continues to thrive, flourish, and shine brightly. In light of this, we have retained most of the menu items from the revised edition that remain relevant to the times, widely applicable, and of practical value. We have removed those menu items with discontinued ingredients or those that have disappeared from the market. Additionally, we have supplemented over a hundred new innovative dishes or trendy dishes featuring new ingredients and techniques, thereby making this (Public Kitchen Recipe Book) more in step with the times and the needs of (the broad readership).