Seasoning and Filling Tricks

Author: Zhang Renqing
Publisher:
Publish Date: 2002-07-02
Features: This book provides a detailed introduction to the basic flavors, single flavors, composite flavors, tastes, and aromas commonly used in red-cooked dishes, and elaborates on the seasoning knowledge of over a hundred flavor types. In terms of white-cooked food preparation, it introduces the mixing techniques for over 60 types of fillings, based on the characteristics of meat fillings, vegetable fillings, mixed fillings, as well as sweet, savory, and sweet-savory flavors in southern and northern-style pastries and noodles. These knowledge are the essence of modern Chinese cuisine, a culmination of culinary techniques from both northern and southern regions. Many of the recipes and exclusive skills are presented to the readers for the first time as premium offerings.