Chinese cooking techniques

Author: Jia Renwei
Publisher:
Publish Date: 2004-09-01
Features: Cooking Techniques of Chinese Cuisine is a specialized teaching material for culinary professionals. This book is oriented towards vocational activities and focuses on vocational skills, aiming to lay a solid theoretical foundation and operational skill foundation for students' further studies. The textbook is organized around the process of preparing dishes. The entire book is divided into eleven chapters, introducing the origins of cooking and related basic knowledge of cooking, the selection and preliminary processing of cooking ingredients, the basics of knife skills and techniques, the knowledge of ingredient matching, heat control, and flavoring, the preliminary heat treatment of cooking ingredients and making soup, breading, marinating, and thickening, as well as the cooking methods and plating techniques for hot dishes. It highlights the cooking techniques of over twenty commonly used hot dishes and the preparation methods of over ten sweet dishes, along with relevant plating knowledge and techniques. The main features of this book are: First, it emphasizes practicality, with real-world examples provided after most skill descriptions. Second, it offers certain theoretical innovations, such as theories on knife-cut depth and methods for preparing sweet dishes. Third, to give students more room for learning and to encourage them to apply knowledge to similar situations, "similar dishes" are included after all cooking technique examples, allowing students to choose based on local produce. Fourth, the content of learning examples has been adjusted—instead of focusing on dishes from a single region, it covers most of China's major culinary traditions, introducing examples based on cooking methods.