500 Chinese Soups

Author: Ma Fengqin
Publisher:
Publish Date: 2000-08-01
Features: Soup, in the food industry, refers to a special type of food made by using water as a heat transfer medium and various ingredients through cooking techniques such as blanching, boiling, steaming, simmering, stewing, and braising, resulting in a liquid and flavorful dish. Like other foods, soup is an important part of Chinese culinary culture, playing a significant role in the survival, life, and development of the Chinese nation. The varieties of soups and stews collected in this book strive for comprehensiveness and representativeness. Traditional flavors, imperial dishes, as well as famous chef, renowned restaurant, and branded varieties, innovative dishes, and ethnic varieties are included as much as possible, with special attention given to selecting some well-known yet affordable popular dishes. The purpose of compiling this book is "to use." Therefore, the descriptions of ingredient quantities, knife skills, and cooking processes are detailed. Inspiring similar varieties are also appropriately included, and some unfamiliar terms and technical terms are annotated to avoid misunderstanding. Due to the long history of Chinese soups and stews, as well as the continuous emergence of famous restaurants and renowned dishes, many legends and stories related to them are widely circulated in folk culture, and the book briefly introduces some of these as well.