Cooking Skills: Beetroot ()

Author: None
Publisher:
Publish Date: 2002-09-02
Features: Chinese culinary culture is an important part of the Chinese nation. The food culture of the Chinese nation is renowned worldwide and has endured through the ages. The rich variety of Chinese dishes and snacks is dazzling and endless for the world to behold, while the multitude of culinary schools and the exquisite techniques in Chinese cuisine are also breathtaking. A qualified chef or pastry maker must not only meet the requirements of professional ethics but also master solid operational skills and systematic culinary knowledge. They must recognize and be familiar with traditional specialties, able to create extraordinary dishes from ordinary ingredients like greens and tofu. To become a qualified chef requires arduous effort. Chefs must value the traditional culinary techniques of China and actively inherit them, fostering innovation and further promoting them based on this foundation. This series of books is compiled and produced with this spirit in mind.
It is divided into six main components of traditional Chinese banquets: Cold Dishes, Stir-fried Dishes, Sweet Dishes, Major Dishes, Soup Dishes, and Snack Dishes, with 100 varieties in each section. These dishes are essential for professional chefs to master. They draw inspiration from all directions—north, south, east, and west—but do not distinguish between regional schools or styles. They can be adopted universally, adapted to local conditions and individual preferences, and modified as needed. The series primarily uses images, supplemented by simple text explanations. Except for the main ingredients, both auxiliary and secondary ingredients can be varied. An operational DVD is included at the end for reference.
The dishes selected in this series prioritize practicality and simplicity, avoiding excessive of novelty or luxury. However, once mastered, they enable chefs to apply knowledge to other situations and become proficient through analogy and extension.