Xiang Cuisine Feast

Author: Liu Guochu
Publisher:
Publish Date: 2005-01-01
Features: This book is edited by Liu Guochu, Vice President of the Provincial Culinary Association and Chairman of Changsha Food Group, with contributions from multiple Hunan cuisine masters such as Wang Mochun, Xu Juyun, Zhang Lixing, and Nie Houzhong. The book is divided into eight major sections: time, rhyme, space, characters, gate towers, stories, fashion, and nostalgia. It provides a systematic review and summary of the formation and development of Hunan cuisine from a cultural perspective, accompanied by numerous exquisite illustrations. At the end, it includes classic Hunan cuisine recipes, making it captivating to read. The fact that so many renowned Hunan cuisine masters have come together to culturally summarize the increasingly celebrated Hunan cuisine.