Essence of Sichuan Cuisine

Author: Wu Jie
Publisher:
Publish Date: 2004-08-01
Features: A series of books teaching you how to cook famous dishes. This album is co-authored by a renowned Chinese culinary master, a cooking lecturer, and over ten cooking masters from various regions. The Sichuan dishes introduced are carefully selected from the most flavorful local specialties, including both time-honored traditional dishes and innovative modern creations, encompassing the entirety of Chinese Sichuan cuisine. It not only reflects the essence of China's traditional and contemporary gourmet delicacies but also demonstrates the scientific, cultural, and artistic aspects of Chinese cooking, making it a quintessential example of Chinese culinary heritage. The categorization of dishes in the book follows five major categories: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. The book provides detailed introductions and demonstrations of each dish's ingredients, ratios, cooking methods, and final characteristics in concise text accompanied by exquisite color illustrations, with pictures for key preparation steps. The content is comprehensive, scientific, systematic, practical, and richly illustrated, making it suitable not only as a textbook for culinary schools, cooking training centers, and chef training programs across the country but also as a reference for diet and labor authorities in evaluating and assessing chef skills. Moreover, it serves as an excellent guide and companion for culinary enthusiasts, gourmands, and housewives both domestically and internationally.