Essence of Min Cuisine

Author: Wu Jie
Publisher:
Publish Date: 2005-01-01
Features: This book introduces 66 (Fujian-style dishes) with Fujian characteristics, showcasing traditional and modern famous dishes of Fujian cuisine. The book is richly illustrated, providing detailed introductions to the ingredients, preparation methods, features, and operation tips for each dish, accompanied by demonstration photos. The categorization of dishes in the book is divided into five major categories: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. With concise text and exquisite color illustrations, the book provides detailed explanations of the ingredient ratios, preparation methods, final product characteristics, and operation tips for each dish, and includes demonstration photos for key preparation steps. The content of the book is comprehensive, scientific, systematic, and practical, with clear illustrations and steps. It can serve as a teaching material for culinary schools, cooking skill training centers, and chef training programs across the country. It can also be used as a reference book for culinary industry and labor authorities to evaluate and assess chef skills. Moreover, it is an excellent guide and companion for culinary enthusiasts, homeowners, and housewives both domestically and internationally.