200 Delicious Fish Dishes from Sichuan

Author: Wang Qiwu
Publisher:
Publish Date: 2001-08-01
Features: This book is suitable for professional chefs, amateur cooking enthusiasts, and families for consumption and reading. It can also be used as a teaching material for various cooking schools and short-term training courses. The book is divided into three sections: Innovation, Tradition, and TCM Cuisine. Each section introduces 200 delicious freshwater fish dishes in Sichuan style, with detailed descriptions of the ingredients (main, auxiliary, seasonings), cooking techniques, process, and characteristics of the finished dishes. The book extensively collects various techniques and flavor profiles of Sichuan fish dishes, as well as some newly created and trendy recipes. The author often highlights key points when explaining the process, helping readers avoid or minimize detours and cook satisfying fish dishes. Additionally, the appendix introduces basic knowledge about the characteristics, nutritional content, quality identification, and preliminary processing of freshwater fish in Sichuan.