Newly Compiled Three Famous Dishes of Guangdong

Author: Kuang Sui
Publisher:
Publish Date: 2004-06-01
Features: The characteristics of Dongjiang Hakka cuisine are primarily meat-based ingredients with fewer aquatic products, highlighting the main ingredients, preserving their original flavor, and emphasizing tenderness, softness, aroma, and richness. It places great importance on cooking techniques, excelling in stewing, roasting, braising, and baking, especially in clay pot dishes. The presentation is rustic, with a strong rural flavor. Today, some unique culinary skills are still preserved, reflecting the ancient Zhongzhou style. The "Guangzhou Cuisine Collection," "Chaozhou Cuisine Collection," and "Dongjiang Hakka Cuisine Collection" included in this book feature various renowned dishes, making it a valuable resource for food culture researchers, professionals in the food industry, and who enjoy cooking.