Modern Cantonese Cuisine: Knowledge of Cooking Ingredients

Author: Shen Weilin
Publisher:
Publish Date: 2004-01-01
Features: This book primarily introduces the knowledge of commonly used ingredients and seasonings in Cantonese cuisine, including seafood, dried goods, medicinal herbs, vegetables and fruits, poultry and livestock, and seasonings, among other categories. The text provides detailed explanations of each variety, covering their names, origins, characteristics, quality identification, and uses, with specific examples. It also briefly introduces some newly emerging ingredients and materials entering the culinary field. Color illustrations are included for certain varieties. This book serves as a textbook for vocational and technical college students in culinary programs to learn about cooking ingredients. It also assists professionals engaged in Cantonese cooking to better understand the properties of different ingredients and use them correctly during procurement and preparation. Additionally, it offers valuable guidance for beginners in the culinary industry to better recognize and utilize ingredients. The book can also be used as a reference for cooking enthusiasts when purchasing and using culinary ingredients.