Sashimi in the Chinese cuisine kitchen

Author: Shao Jianhua, Editor-in-Chief
Publisher:
Publish Date: 2005-01-01
Features: The author, Shao Jianhua, is a senior economist. Currently, he serves as the Deputy Editor-in-Chief of the "Hotel" magazine, a culinary judge for senior chefs in Shanghai, and a visiting professor at the culinary departments of two universities in Shanghai. With a culinary background, Shao taught at a culinary school for 10 years before joining the training department of the Xiny Group after graduating from university, where he was responsible for training and evaluating senior chefs across Shanghai. This book draws inspiration from the essence of modern Japanese sashimi cuisine and organically blends it with Chinese practices, resulting in a Chinese-style sashimi. The book is divided into two parts: theory and practical operations. The theoretical section provides a detailed explanation of sashimi styles, ingredient selection, knife techniques, shaping principles, and operational key points. The practical operations section features approximately 100 selected sashimi examples, photographed to ensure readers can easily understand, learn, and apply them. During the writing process, the book pays special attention to adapting foreign techniques to Chinese contexts. It does not simply copy Japanese sashimi recipes but arranges content based on the realities of Chinese restaurants. The ingredients, seasonings, and style are all Chinese, making it fully suitable for serving in Chinese restaurants.