Chinese Cuisine Dictionary

Author: Ding Yi (Editor)
Publisher:
Publish Date: 2004-08-01
Features: Chinese cuisine, with a history of thousands of years, is typically divided into eight representative regional cuisines based on different tastes: Sichuan, Shandong, Guangdong, Jiangsu, Zhejiang, Hunan, Fujian, and Anhui. However, all eight systems originate from local home-style dishes. While each has its own unique characteristics, the ingredients used are largely the same, with the main differences lying in the distinctive cooking techniques. Chinese cuisine has a history spanning thousands of years, and tens of thousands of dishes vary due to different lifestyles across regions. This book allows readers to learn the language while enjoying delicious food, exploring the culinary world through linguistic terms. Menus in Chinese restaurants worldwide often have the same dishes with different names. The editor has selected 2,000 representative dishes, listing them in Chinese, Japanese, and English for easy reference and learning.