Illustrated Exquisite Sichuan Cuisine

Author: Chen Hongxing
Publisher:
Publish Date: 2004-06-01
Features: This book is one of the first to introduce the four major culinary systems of Sichuan, Shandong, Jiangsu, and Canton. Each system is presented in a separate volume, with each volume featuring 40 selected dishes. The main focus is on authentic dishes, supplemented by some modern-style dishes. Authentic dishes maintain traditional ingredients and cooking techniques, ensuring pure and authentic flavors, while modern-style dishes retain traditional characteristics while incorporating new cooking methods to better suit modern taste preferences. The book includes illustrations and text for easy reference, making it visually intuitive, practical, and suitable for use in hotels, restaurants, and households.
Sichuan cuisine not only relies on its abundant natural resources and traditional customs but also benefits from widely absorbing external experiences and integrating the strengths of various schools. It incorporates and refines dishes from palaces, official residences, ethnic groups, and folk traditions, as well as those from religious and monastic establishments, taking the essence and enriching itself. It practices "southern cuisine with Sichuan flavors" and "northern cuisine with Sichuan techniques," inheriting and promoting traditions while continuously improving and refining. As a result, Sichuan cuisine has developed a unique flavor, a broad popular foundation, and is renowned as a culinary system where each dish has its own distinct taste, earning the reputation of "one dish, one style; a hundred dishes, a hundred flavors."