Fish scale cooking art

Author: Hu Huisheng
Publisher:
Publish Date: 2002-09-01
Features: This book, titled "Fish Maw Cuisine," is written by Mr. Hu Huisen, the executive chef of Jinling Hotel in Nanjing, Jiangsu, a renowned five-star hotel and a member of the world's top hotel organizations. As far as I know, this is a classic monograph on fish maw. To write this book, Mr. Hu Huisen consulted dozens of domestic and international specialized books, extensively referenced, and elaborated on the historical origins of fish maw, the evolution of its application techniques, the classification of its types, and the details of processing.