Chinese Northern and Southern Famous Cuisine Recipes

Author: Jin Dun
Publisher:
Publish Date: 2001-11-18
Features: This book is a practical science and technology book introducing cooking techniques, organized and compiled by the Quartermaster Department of the Air Force Logistics Department, and thoroughly revised by the nation's best chefs and multiple senior culinary masters. It provides detailed introductions to the basic knowledge and techniques of cooking, specifically teaching the ingredients and cooking methods of nearly 700 famous dishes from China's four major culinary schools. The content is rich and diverse, with refined and reliable techniques, making it highly practical. Through this book, readers can not only master systematic cooking knowledge but also learn to prepare various exquisite dishes that are visually appealing, aromatic, flavorful, and beautifully presented, adding aesthetic enjoyment to their lives. The book is divided into two parts: Part 1 is "Cooking Basics and Operational Techniques," which primarily introduces the preliminary processing of various ingredients, different knife skills, cooking methods, and basic knowledge of food carving. The second part is "Northern and Southern Famous Dish Recipes," including the Jiangsu, Shandong, and Sichuan culinary schools. It is suitable for a wide range of culinary professionals, food management personnel, hotel and restaurant operators, food enthusiasts, and cooking hobbyists as a learning reference, and can also serve as a professional textbook for relevant institutions of higher learning.