Illustrated Guide to Making Chinese Cantonese Cuisine

Author: Fan Jianxin
Publisher:
Publish Date: 2001-02-01
Features: Cantonese cuisine, also known as Guangdong cuisine, primarily uses cooking techniques such as braising, roasting, and [huoju]. This book provides detailed instructions on the preparation methods of Cantonese dishes such as "Clear Soup with Fish Balls," "Peach Kernel Shrimp Balls," "Crystal Shrimp Balls," "Steamed Butterfly Fish," "Chrysanthemum Stir-Fried Chicken Slices," "Oyster Sauce Beef," and "Lotus Seed Fresh Milk Soup."