One material, multiple uses for Sichuan cuisine

Author: Li Leqing
Publisher:
Publish Date: 2004-03-01
Features: This book introduces 70 sets of Sichuan dishes with one ingredient used in multiple ways. Each set of dishes that use the same ingredient and are interconnected are detailed from the initial processing of the ingredient, ingredient allocation, and preparation into separate dishes. For specific dishes, the book provides operational guidance on aspects such as ingredients, preparation methods, characteristics, and key points.