Starred Hot Dishes (Part 2): Selected Excellent Works from the 5th National Culinary Technology Competition

Author: Yang Liu
Publisher:
Publish Date: 2004-04-01
Features: This collection is divided into five volumes, including two volumes of hot dishes, one volume of Western cuisine and cold platters, one volume of Halal cuisine, and one volume of pastries and food carving. This volume is edited by Yang Liu as the chief editor and Qiao Jie as the deputy editor, with photography by Wang Tiehuan and Ding Zhanshan. This volume includes selected outstanding works from the individual hot dish competition. It features exquisite images, detailed text, and easy-to-understand operational steps, making it convenient for readers to learn and innovate. Among the selected dishes, there are both refined and elegant dishes created from ordinary ingredients with ingenious concepts, as well as fashionable and classic delicacies prepared from high-end ingredients with skillful techniques. At the same time, it covers a wide range of cooking methods such as steaming, boiling, stewing, braising, frying, stir-frying, quick-frying, and sautéing; diverse flavor profiles like sour, sweet, salty, fresh, spicy, hot, numbing, and aromatic; and rich textures such as crispy, slippery, tender, flaky, soft, sticky, mushy, and fluffy. Whether you are operating a business banquet or serving specialty small meals, readers can find the knowledge and inspiration they need from this collection.