Homestyle Huaiyang Cuisine

Author: Zhang Jianong
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 recipes: To make dishes suitable for home cooking, most ingredients are selected based on commonly available household staples. For less common ingredients, alternative substitutes are indicated to facilitate home replication. Additionally, some premium ingredients are included as supplements to cater to different household needs. The descriptions of cooking processes are kept simple and clear, discarding the complex methods often found in restaurant dishes, making them 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 culinary terms, home cooking tips, and seasonal home banquet menus. By studying these materials, readers can improve their cooking skills. We hope this book will help readers enhance their culinary expertise while enjoying authentic regional delicacies at home.