Celebrity Chef Sichuan Cuisine Recipe

Author: Wu Liansheng
Publisher:
Publish Date: 2005-01-01
Features: This book is a summary of the author's years of dedicated research and exploration into the traditional techniques and operational experience of Chinese cuisine! It is an authoritative and practical book. The author is a Special First-Class Chef, who has passed away. Mr. Wu was bold in his culinary research and innovative, possessing a high theoretical level and exquisite cooking skills. This book is a summary of the author's years of dedicated research and continuous exploration into the traditional techniques and operational experience of Chinese cuisine. It includes over 200 varieties of cold dishes, hot dishes, and snacks, introducing the selection of ingredients, auxiliary materials, operational methods, and characteristic flavors of these dishes. Chinese culinary techniques have a history of thousands of years, forming several major regional cuisines with distinctive cooking styles and strong local flavors. However, among them, Sichuan cuisine, Cantonese cuisine, Beijing cuisine, and Jiangsu cuisine are the four most distinctive major cuisines. By referring to this Sichuan cuisine cookbook and following the instructions for ingredients, seasonings, and cooking methods, readers can create dishes with diverse flavors such as spicy, ginger-based, fish-based, kung pao, sweet and sour, and strange flavor. Sichuan cuisine emphasizes color, aroma, taste, shape, and fresh seasoning, so it is praised as "each dish has its own unique flavor" and "hundred dishes, hundred flavors." The various materials introduced in the book can all be purchased in stores.