Chinese brewing seasoning food culture

Author: Zhang Pingzhen
Publisher:
Publish Date: 2001-10-01
Features: "Ninety percent of life is food, and ninety percent of food is flavor." Soy sauce and vinegar are daily fermented condiments. Over thousands of years, the great Chinese nation has not only accumulated abundant material wealth in production practice but also created a splendid spiritual civilization in daily life. To explore the food culture embodied in soy sauce and vinegar, this book conducts research from various aspects, including origin legends, technological evolution, quality control, industry classification, business methods, packaging changes, famous brands and products, name origins, international exchanges, and culinary arts. The book is comprehensive, rich in content, and accessible to both the refined and the general public, with numerous illustrations.