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 each dish does not end with the usual "features" found in most recipes, but instead with an explanation of cooking points. Many recipes' so-called "features" are nothing more than a few phrases like "attractive in color and shape," "delicious in taste," "crispy on the outside and tender on the inside," or "nutritionally rich." Repeating them multiple times makes them no longer worth calling "features." Therefore, instead of 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, plus desserts and vegetarian dishes. It emphasizes cooking points to preserve the traditional flavor of Beijing. These are the differences between 280 Examples of Beijing Cuisine Cooking and other recipes. The book is written by a master chef, who explains the history of the formation of Beijing cuisine and its characteristics. It provides a detailed introduction to the features, ingredients, and cooking methods of 280 types of Beijing cuisine, including seasonal household dishes and delicious dishes of various levels, catering to different needs. The book is easy to understand, highly practical, and suitable for both general families and professional culinary workers to read and reference.
The folk dishes with a strong folk charm and rustic 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. In early spring, dishes like stir-fried mixed vegetables, fried fried dough sticks, spicy fish, and fragrant toon dishes carry the meaning of harmony and smoothness. In midsummer, stir-fried mixed peas, braised eggplant with edamame, and crystal dishes are considered seasonal treats. In crisp autumn, dishes like preserved meat in jars and steamed crab meat are called "sticking to the autumn fat." And in freezing winter, 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 eaten by Beijingers, apart from the varying toppings and the four stir-fried small dishes, can have as many as a dozen different toppings. Adding to this are the Beijing snacks with a distinct local 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, mansion cuisine, Halal cuisine, folk cuisine, and improved cuisine from other regions, among other rich contents. It is not difficult to see how important Beijing cuisine is in the entire Chinese culinary culture.