Complete Collection of Cantonese Seafood

Author: Zhang Wen (Yuke)
Publisher:
Publish Date: 2005-01-01
Features: Currently, Cantonese restaurants have entered an era where "no restaurant serves seafood without wine houses." This era was unimaginable to our predecessors. Yuke's "Complete Guide to Cantonese Cuisine and Seafood" not only informs readers about these points but also further shares many interesting facts about seafood. It is a solid and enchanting book. It avoids excessive academic discourse but is grounded in academic research; it does not boast about the essence of culinary art but is rich in practical knowledge. For every type of "seafood," it starts with its local name, original name, and scientific name, then discusses its preparation and butchering. Everything is down-to-earth and full of reference value. Food enthusiasts with this book will find eating seafood particularly enjoyable and will learn to "understand" how to eat better in the future. Industry professionals will feel their knowledge expand and find their work more fulfilling. Nowadays, some food enthusiasts like Chen Lu often mention seafood, but they can only "write from thin air." How can this book be compared to such works!
Features of the Book: The book is richly illustrated with over 269 photos, showcasing 150 types of seafood, including common and rare varieties. It provides an in-depth analysis of the selection, breeding, identification, processing, and cooking of various fish, shrimp, crabs, and shellfish, with substantial content. It comprehensively addresses various questions about seafood, making it easy to consult and highly valuable for both general consumers and professionals in the food industry. Diagrams of the body structures of major seafood are included, and the local names, scientific names, and English names of various fish, shrimp, and crabs are clearly listed, reflecting the book's rigorous editorial standards.