Essence of Hu Cuisine

Author: Wu Jie
Publisher:
Publish Date: 2004-11-01
Features: This book is co-authored by a renowned Chinese culinary master, a cooking instructor, and over ten distinguished cooking masters from various regions. The 66 Hu Cuisine recipes introduced are exquisite local specialties, featuring both time-honored traditional dishes and innovative modern creations, encompassing the essence of Chinese Hu Cuisine. It not only reflects the highlights of traditional and contemporary Chinese delicacies but also embodies the scientific, cultural, and artistic aspects of Chinese cooking. The dishes in the book are categorized into five major groups: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. With concise text and exquisite color illustrations, the book provides detailed introductions and demonstrations of the ingredients, proportions, preparation methods, and final characteristics of each dish, accompanied by illustrative photos for key cooking steps. The content is comprehensive, scientific, systematic, and practical, making it suitable as a teaching material for culinary colleges, cooking skill training centers, and chef training programs across the country. Additionally, the book serves as a reference for dietary and labor authorities in evaluating and assessing chef skills, as well as a valuable guide for culinary enthusiasts, gourmands, and housewives both domestically and internationally.