Here is the English translation: Sichuan. Cantonese Famous Recipes

Author: Wu Jie
Publisher:
Publishing Date: 1999-10-01
Features: This book provides a comprehensive and systematic introduction to the formation and characteristics of the Jiangsu and Cantonese cuisine systems. It also details the formation, culinary techniques, and features of famous traditional dishes in these cuisine systems, accompanied by color photographs of the dishes. The book is rich in illustrations, easy to understand, with readily available ingredients, and simple to learn and make. It not only meets the needs of but also serves as an ideal textbook for hotels, restaurants, culinary schools, and housewives. We hope this book will benefit a wide range of readers.