New Style Sichuan Cuisine 100 Recipes

Author: Zhang Xuefeng
Publisher:
Publish Date: 1998-05-01
Features: Sichuan Cuisine, one of the most renowned and distinctive culinary traditions among China's many regional cuisines, has long transcended the Chengdu region and crossed the nation, earning acclaim worldwide and becoming a treasure of Chinese culinary culture. This book features 100 innovative Sichuan dishes created by the author in recent years, categorized into six groups: meat, poultry, fish, shrimp and crab, other aquatic products, vegetables, and desserts. Detailed introductions are provided for each dish, including ingredient proportions, cooking methods, and finished product characteristics, accompanied by exquisite color illustrations. The book is rich in content, beautifully illustrated, and suitable for both home cooks and culinary professionals.