Chinese cuisine

Author: Xie Dingyuan
Publisher:
Publish Date: 2005-01-01
Features: This book provides an overview of the development, types, and formation of regional cuisines in China. It categorizes various regional dishes into five categories: famous meat dishes, famous aquatic dishes, famous poultry dishes, famous plant dishes, and other famous dishes. Each category is further classified by different cooking methods. The book offers detailed introductions to 240 famous dishes, covering aspects such as brief descriptions, cooking methods, ingredient composition, production processes, key techniques, and final product characteristics.