Sichuan-style sweet and sour dish

Author: Pan Lin
Publisher:
Publish Date: 2005-04-01
Features: The 200 sweet and sour dish recipes compiled in this book aim to promote the development of sweet and sour cuisine by making new attempts in the use of condiments, cooking methods, and the quality of ingredients. First, in inheriting the essence of tradition while meeting people's needs, the use of condiments has been significantly expanded, such as incorporating ketchup, apple sauce, strawberry sauce, UP sauce, OK sauce, and plum sauce, among others, as ingredients. This has brought about great changes in the characteristics of sweet and sour flavors, creating innovative variations such as sweet yogurt aroma, sweet and sour fruity aroma, and sweet and sour with a slight spicy kick, further enriching the flavor profiles of sweet and sour dishes. Second, in the use of cooking ingredients, a wide variety of seafood, mountain delicacies, poultry and livestock, and wild vegetables have been extensively utilized, allowing materials of different tiers to become ingredients for preparing sweet and sour dishes. This book is suitable for both general families and culinary professionals, making it the first choice for cooking enthusiasts.