Hunan Cuisine Recipes--Xiang Cuisine: Xiang Cuisine

Author: Liu Hongwei
Publisher:
Publish Date: 1999-07-01
Features: This book primarily focuses on recipes, supplemented by basic cooking knowledge. The book includes annotations for names and terms. The quantities of main ingredients, secondary ingredients, and supporting ingredients in the recipes are based on the standards for large dishes. If cooking for a family, reduce the amounts of secondary and supporting ingredients proportionally if the main ingredient amount is less. The methods of food presentation, selection of secondary and supporting ingredients, and the use of knife skills are designed according to traditional methods in the food service industry to highlight the aesthetic appeal of the dishes. For home cooking, you can refer to these methods appropriately but are not bound by them.