Essence of Huai Cuisine

Author: Wu Jie
Publisher:
Publish Date: 2004-08-01
Features: This album is co-authored by a renowned Chinese culinary master, a cooking instructor, and over ten cooking masters from various regions. The Hu cuisine introduced here is carefully selected from the most flavorful dishes in each area, featuring both time-honored traditional dishes and innovative creations from recent years, encompassing the entirety of Chinese Hu cuisine. It not only reflects the exquisite essence of China's traditional and contemporary gourmet dishes but also demonstrates the scientific, cultural, and artistic aspects of Chinese cuisine, making it a quintessential representation of Chinese culinary heritage. The dishes in the book are categorized into five major groups: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. Each dish is accompanied by detailed introductions and demonstrations of ingredients, preparation methods, and final characteristics, with illustrations for key preparation steps. The content of this book is comprehensive, scientific, systematic, and practical, making it an ideal textbook for culinary schools, cooking skill training centers, and chef training programs across the country. Additionally, it serves as a reference for dietary and labor authorities in evaluating and assessing chef skills, as well as a valuable guide for culinary enthusiasts, gourmands, and housewives worldwide.