Dumpling

Author: Jing Fucai
Publisher:
Publish Date: 2004-11-01
Features: Stewed dishes are one of the most popular and beloved types of cuisine. The cooking method involves boiling water and then simmering over low heat for a long time to make the meat tender. Their characteristic is that the original flavor is not easily lost, achieving the effect of rich broth, savory taste, and tender main ingredients. Based on the principle of the China Cuisine Association that emphasizes "flavor as the core and nourishment as the purpose," the author of this book, drawing on years of cooking experience and accumulated knowledge, and especially visiting the Northeast region where stewed dishes are the main courses, conducted interviews and collected hand-stewed dish cooking materials and basic information on the ingredients (including medicinal herbs) used in stewed dishes. This has led to new insights into stewed dishes. For the publication of this book, we have selected nearly 100 recipes for stewed dishes to present to readers, enriching the culinary culture of ordinary people and providing a wealth of reference materials for the catering industry. The dishes selected in this book aim to give readers a sense of returning to nature and experiencing the post-meal satisfaction brought by culinary culture to the masses.