Huai Cuisine

Author: Ni Shunxin
Publisher:
Publish Date: 1997-01-01
Features: The content of this book is primarily mid-range, supplemented by a small selection of high-end famous dishes and folk cuisine. It includes both traditional and innovative recipes. To ensure quality, contributors from various provinces have decades of experience in the food industry, as well as cooking instructors, researchers, scholars, and teachers with years of relevant expertise and accuracy. This series is suitable for home use, ideal for young chefs to learn from and reference, and offers practical value for the broader overseas Chinese community. We highly recommend and introduce this book to our dear readers.