Illustrated Guide to Chinese Pastries

Author: Jiang Xianzhu
Publisher:
Publish Date: 2005-01-01
Features: Comprehensive introduction to the history and origins of Chinese pastries. Illustrated with diagrams showing basic techniques for making pastries, such as traditional fermented dough methods, dough fermentation, and general shaping techniques for filled pastries, enabling readers to master and solidify their fundamental skills. The book includes over 600 step-by-step illustrations for making pastries. Carefully curated, it features over 140 pastry recipes from various regions of China, including not only common pastries but also many unique, creative, and whimsical snacks, imperial pastries, and decorative pastries such as Green Bamboo Rabbit Dumplings, Lifelike Pear Fruits, Quail Layered Pastry, and Mini Fruit Tarts.
When it comes to food, the Chinese have a saying, "Food is the first necessity of the people." As society becomes increasingly prosperous and education levels rise, people's perceptions of food have evolved beyond mere sustenance. It has elevated to a cultural and artistic level. In-depth discussions, both macro and micro, around food are timely and necessary.
This series of books is written by experts and divided into two major categories: Professional Series and Material Series. The former includes culinary techniques and food service management, while the latter focuses on the introduction of food ingredients. Each topic is published as a separate volume, aiming to be both accessible and visually engaging. It serves as a reference for professionals in the food industry to improve their skills and knowledge; food enthusiasts can also use it to enrich their understanding, learn practical tips, and enhance their culinary enjoyment and lifestyle.