Guangdong cuisine (ingredients, sauce, and thickener)

Author: Li Litian Zhuang Hansheng
Publisher:
Publish Date: 1999-04-01
Features: This book introduces the biological, physical, and chemical properties of ingredients, sauces, and thickeners used in Cantonese cuisine. It is based on culinary applications, providing a detailed explanation of ingredient types, sauce preparation, and thickening techniques, combining theory with practice. Additionally, it selects 147 corresponding dish examples for readers to study and prepare. This book integrates knowledge and practicality, making it suitable for culinary students, teachers, and enthusiasts as a learning reference.