Illustrated Exquisite Jiangsu Cuisine

Author: Hao Zhenzhao
Publisher:
Publish Date: 2004-08-01
Features: This book is among the first to introduce the four major culinary systems of Sichuan, Shandong, Jiangsu, and Canton. Each system is presented in a separate volume, with each volume featuring 40 selected dishes. The focus is on authentic dishes, supplemented by some modern-style dishes. Authentic dishes retain traditional ingredients and cooking techniques, offering pure flavors; modern-style dishes, while preserving traditional characteristics, incorporate new cooking techniques to better suit contemporary taste preferences. The book includes illustrations and text for easy reference, making it visually intuitive, practical, and suitable for use in hotels, restaurants, and households.
The Jiangsu cuisine is one of China's four major culinary systems, developed from local dishes in regions such as Nanjing and Yangzhou. Its characteristics include: strict ingredient selection, meticulous preparation, skillful use of heat, refined seasoning, and a balanced taste between savory and sweet. Cooking methods excel in braising, stewing, steaming, roasting, and stir-frying, with an emphasis on seasonings and preserving the original broth, resulting in a fresh and delicate flavor.