New Concept Sichuan Cuisine

Author: Peng Jin
Publisher:
Publish Date: 2004-05-01
Features: New Concept Sichuan Cuisine is a type of dish that has developed and formed on the basis of traditional Sichuan dishes, featuring a modern and distinctive style. It breaks through and innovates in aspects such as nutrition, taste, color coordination, and presentation, adapting to the needs of contemporary life. The incorporation of new ingredients and seasonings also plays a driving and promoting role in the development and innovation of Sichuan cuisine, forming a new style. The 151 dishes introduced in this book vary in style and are suitable for a wide range of families to read. They are also an excellent guide and companion for those working in the catering industry.