Chef and Char Siu Master Manual

Author: Chen Zhaoyan
Publisher:
Publish Date: 2004-05-01
Features: When it comes to food, the Chinese have a saying, "Food is the first necessity of the people." With increasing wealth and rising education levels, people's perceptions of food have evolved beyond mere sustenance. It has elevated to a cultural and artistic level. In-depth discussions on food, both macro and micro, are timely and necessary. This book is divided into two parts: "Kitchen Basics" and "Roasted Meats." The "Kitchen Basics" section is compiled by renowned chefs Chen Zhaoyan and Zhao Piyang. It is organized into multiple chapters, including "The Art of Chinese Cuisine," "Food Ingredient Preparation," "Butchering and Meat Processing," "Preparation of Semi-Finished Products," "Cooking Techniques," "Cooking Methods and Examples," "Smoked, Preserved, and Baked Foods," and "Seasoning and Soups." The "Roasted Meats" section is written by chef Hu Liefu. It is divided into four chapters: "Pork," "Duck," "Chicken," and "Common Sauce Formulas." The three chefs have spent decades in the food industry, leveraging their extensive experience and unique insights to provide clear and practical explanations. This makes the book easy to learn and apply, serving as an essential reference for kitchen or roasted meat departments.