Zhejiang Cuisine Recipe

Author: Shu Peiru, Editor-in-Chief
Publisher:
Publish Date: 2002-09-01
Features: This book is a cookbook that reflects the culinary characteristics of Zhejiang Province, collecting 176 typical dish examples from places such as Hangzhou, Ningbo, Shaoxing, Wenzhou, and Jinhua. The book is divided into two parts: Cold Dishes (12 items) and Hot Dishes (164 items). Among the hot dishes, there are various cooking methods including stir-frying, quick-frying, deep-frying, pan-frying, steaming, boiling, braising, stewing, pulling sugar, and more. Each dish includes detailed explanations of ingredients, preparation process, characteristics, and key points of operation, accompanied by a color illustration. This not only achieves a balance of text and images but also highlights skill training. The book can serve as a preparatory teaching material for the technical proficiency examination of intermediate and advanced chefs, as a supplementary textbook for culinary programs in secondary vocational schools, and as a reference book for culinary enthusiasts.