Soup and vegetables

Author: Yuan Xinyu
Publisher:
Publish Date: 2004-01-01
Features: This book combines the practical operational needs of small and medium-sized restaurants, absorbing the essence of traditional, innovative, and folk-style dishes from Sichuan cuisine. It introduces 180 soup and dish recipes across four major categories: meat, poultry, aquatic, and vegetarian. These include dishes such as Tomato Stewed Beef, Seaweed and Mung Bean Pork Rib Soup, Crispy Pork Soup, Chicken with Dandelion Soup, Watermelon Duck Soup, Crucian Carp Milk Soup, and Shimeji Pork Slice Soup. The book transforms soup from a supporting role in hot dishes to the main star, vividly showcasing the new dietary concept of pursuing "nutrition and authentic flavor." Mastering the soup recipes in this book is enough to open a authentic soup shop.