A Collection of Chinese Dishes

Author: Li Changyou
Publisher:
Publish Date: 2005-01-01
Features: This book strives to combine practicality, systematicity, fun, scientificity, and literary quality, concisely reflecting the historical origins, development process, regional characteristics, nutritional and dietary therapy of famous and high-quality pastries. It also starts from a practical perspective, providing detailed introductions for each variety, including their main names, aliases, flavor types, cooking methods, application ingredients, production techniques, and distinctive flavors. Additionally, to meet the needs of readers, it introduces over a thousand adaptable pastries that can be generalized, serving as references. This book is suitable for working chefs in the food service industry, tourism, hotels, catering businesses, factories, enterprises, and hospitals. It can also be used as teaching materials or reference books for culinary schools, food service business schools, advanced training programs, and restaurant managers. Furthermore, it is available for cooking enthusiasts, those transitioning to new careers, and home cooks to learn from and refer to.