Authentic Old Sichuan Cuisine

Author: Li Xiaowen et al.
Publisher:
Publish Date: 2001-12-01
Features: This book organizes and presents the main varieties, characteristic techniques, and flavoring methods of traditional, authentic Sichuan cuisine to the broad Sichuan cuisine chefs and enthusiasts at home and abroad. It is especially beneficial for young and middle-aged chefs aspiring to engage in the Sichuan cuisine industry. While striving for hard work and continuous improvement, they can draw on the essence of traditional Sichuan cuisine from its treasure trove to hone their skills. This undoubtedly contributes to reviving Sichuan cuisine, standardizing practices, enhancing culinary techniques, boosting the economy, and meeting people's living needs.