Author: Wanjiafu
Publisher:
Publish Date: 2001-01-05
Features: Introduction This book systematically explains the cooking methods and ingredient characteristics of Sichuan cuisine, such as Stir-Fried Three-Threaded, Spicy Pork Cubes, Chrysanthemum Fish Fillets, Tangerine Peel and Ginger Water, and Egg White and Mung Bean Soup. With rich illustrations, it serves as a valuable guide and companion for Sichuan cuisine enthusiasts.
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