Sichuan-Style Appetizer (New Window of Cuisine) with Plate (with Plate)

Author: Chen Changxuan
Publisher:
Publish Date: 2004-05-01
Features: Eating in China, the taste in Sichuan. Sichuan cuisine, with its three fragrances, three peppers, and three seasonings, seven flavors, eight tastes, and nine mixtures, has taken root and flourished everywhere across the vast land. Sichuan cuisine is known for its spicy and numbing flavors, being rich in color, aroma, and taste. It selects ingredients carefully, uses precise knife skills, pairs ingredients reasonably, and cooks with great care. This book features over forty Sichuan-style side dishes, accompanied by beautiful color illustrations.