Sichuan Cuisine

Author: Shan Hengnian, Zhao Xiaolong, Hu Jianguo (editors)
Publisher:
Publishing Date: 1997-01-01
Features: This book primarily focuses on mid-range content, incorporating 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 include veteran food professionals with decades of experience in the culinary field, as well as experts, scholars, and teachers engaged in cooking education and research. They also possess many years of corresponding accuracy and standardization. This series is suitable for home use, ideal for young chefs to learn from and reference, and holds practical value for the broader overseas Chinese community. We highly recommend and introduce it to our dear readers.