Homestyle Sichuan Cuisine

Author: Hou Xiangguo
Publisher:
Publish Date: 2005-05-01
Features:
- Focuses on flavor, clear categorization: Each book collects over 450 dishes with local flavor characteristics, emphasizing quality over quantity. From ingredient selection to cooking processes, it highlights the culinary features of each cuisine, striving for authenticity. Each flavor dish is categorized into seven major groups: vegetables, meat, poultry and eggs, aquatic products, soy products, edible fungi and algae, fruits, and others. Within each category, dishes are arranged by ingredients, allowing readers to easily find various cooking methods for ingredients readily available at home, making reference very convenient.
- Simple ingredients, easy to make: To make dishes suitable for home cooking, most ingredients are selected from commonly available household staples. For less common ingredients, alternative substitutes are indicated for easy imitation by home cooks. Additionally, some premium ingredients are included to cater to different family needs. The descriptions of cooking processes are kept simple and clear, discarding the complex methods often found in restaurant dishes, making it easy to understand and learn.
- Comprehensive content, strong practicality: To help readers master more culinary knowledge and techniques, the appendix introduces methods for preparing common ingredients, common cooking techniques, explanations of common culinary terms, household cooking tips, and seasonal home banquet menus. By studying this content, readers' cooking skills will improve. We hope this book will help readers enhance their culinary skills while enjoying authentic regional delicacies at home.