Starred Hot Dishes (Upper): Selected Excellent Works from the 5th National Culinary Technology Competition

Author: Yang Liu, Editor-in-Chief
Publisher:
Publish Date: 2004-04-01
Features: The 5th National Culinary Technology Competition, themed around "innovation, practicality, deliciousness, and health," is a major event in the national catering industry since the New World, attracting the largest number of participants, the widest influence, and the most authoritative status. It has garnered significant attention and support from catering professionals across the country. This edition adheres to the principles of "inheritance, development, exploration, and innovation," emphasizes nutrition, taste, and hygiene, prioritizes the general public, and aligns with market trends. It motivates employees in the catering industry to excel in their roles, refine their skills, and embrace innovation, thereby better serving consumers and contributing to the national economy and reform and opening-up.
This collection is divided into five volumes: two on hot dishes, one on Western cuisine and cold platters, one on Halal dishes, and one on pastry and food carving. This volume features selected outstanding works from the individual hot dish competition. It boasts exquisite illustrations, detailed descriptions, and easy-to-understand step-by-step instructions, making it a valuable resource for readers to draw inspiration and innovate. Among the chosen dishes, there are both elegant and refined creations crafted from common ingredients with ingenious designs, as well as fashionable and classic delicacies prepared with high-end ingredients through skillful techniques.
The cooking methods are comprehensive, covering steaming, boiling, stewing, braising, frying, stir-frying, quick-frying, and sautéing. The flavor profiles are diverse, including sour, sweet, salty, savory, spicy, pungent, numbing, and aromatic. The textures are rich, ranging from crispy, smooth, tender, flaky, soft, glutinous, tender, to fluffy. Whether you are operating a business banquet or serving specialty small meals, readers can find the knowledge and inspiration they seek in this collection.