281 Chinese Cuisine Recipes

Author: Tong Changyou
Publisher:
Publishing Date: 1997-01-01
Features: If there is anything noteworthy about the writing style of 280 Examples of Beijing Cuisine Cooking, it is that instead of ending each dish with the common "features" found in typical recipes, it replaces them with explanations of cooking points. Many recipes' so-called "features" ultimately come down to a few phrases like "attractive in color and shape," "delicious in taste," "crispy on the outside and tender on the inside," or "nutritionally rich." When repeated so many times, they no longer qualify as "features." Therefore, rather than adhering to conventions, it is better to clearly explain the key points of making each dish, which is more valuable for readers in terms of learning and reference. In summary, it can be seen that this book covers everything from seasonal small dishes from the folk to mid-range and low-end dishes from restaurants, as well as expensive banquet dishes, along with sweet and vegetarian dishes. It emphasizes cooking points to preserve the traditional flavors of Beijing. These are the differences between 280 Examples of Beijing Cuisine Cooking and other recipes. Compiled by a master chef, the book narrates the history of the formation of Beijing cuisine and its characteristics, providing a detailed introduction to the features, ingredients, and cooking methods of 280 types of Beijing dishes, including seasonal household dishes and delicious dishes of various levels, catering to different needs. The book is easy to understand and highly practical, making it suitable for both general families and professional culinary workers for reading and reference. The folk dishes with a strong folk flavor are the foundation of Beijing cuisine. The geographical location of the capital determines its distinct four seasons. The "eating" habits of the people, following the seasons and customs, have created seasonal and delicious folk delicacies. Spring dishes like stir-fried mixed vegetables, fried dough sticks, spicy fish, and fragrant toon leaves carry the meaning of harmony and smoothness. Midsummer dishes like stir-fried mixed peas, braised eggplant with edamame, and crystal dishes are considered a way to savor the freshness. Autumn dishes like preserved meat in jars and steamed crab meat are called "sticking to the autumn fat." And winter dishes like mustard pickles, stir-fried pickled vegetables, crispy fish, and various pot dishes bring people a different kind of joy and pleasure. Even the stir-fried noodle dishes of the Beijingers, aside from the varying toppings and the four stir-fried side dishes, can have as many as a dozen different toppings. Adding to this are the Beijing snacks with a distinct Beijing flavor, making the variety even richer with the seasons. In short, Beijing cuisine has formed in a special environment and through a unique blending method. It originated during the Liao and Jin dynasties, flourished in the Qing Dynasty, and has now reached perfection. It includes court cuisine, aristocratic cuisine, Halal cuisine, folk cuisine, and improved cuisine from other regions. It is not difficult to see how important Beijing cuisine is in the entire Chinese culinary culture.