Fine Shandong Cuisine

Author: Xing Yuwei
Publisher:
Publish Date: 2004-06-01
Features: This book is the first to introduce the four major culinary traditions of Sichuan, Shandong, Jiangsu, and Canton. Each tradition is presented in a separate volume, with each volume featuring 40 selected dishes, primarily authentic ones, supplemented by some modern-style dishes. Authentic dishes maintain traditional ingredients and cooking techniques, offering pure flavors, while modern-style dishes preserve traditional characteristics while incorporating new cooking methods to better suit contemporary taste preferences. The book features illustrations alongside the text, providing a vivid and intuitive reference that is convenient and practical for hotels, restaurants, and households. Shandong cuisine is one of China's four major culinary traditions, primarily composed of the cooking styles from Jinan and Jiaodong regions. It has a profound influence in northern China, especially in Tianjin and Northeast China, and is regarded as the representative cuisine of northern China.