Claypot dishes selection

Author: Shanghai Xinggu Hotel Management Co., Ltd. Shaguo Meicheng
Publisher:
Publish Date: 2001-03-01
Features: This book is rich in content, easy to understand, illustrated, scientific, practical, and suitable for general family reading and use. It can also be referenced by catering industry personnel. This is a book dedicated to introducing the making of shaguo dishes. The book is divided into six major categories: seafood and river fish, meat, poultry, vegetable and tofu, special shaguo, and snacks. It selects a total of 130 shaguo dishes, detailing the ingredients, ratios, preparation methods, and characteristics of each dish, accompanied by exquisite color illustrations.