Zhejiang New Cuisine

Author: Wang Xiqi, Bao Lijun, Editors
Publisher:
Publication Date: 2002-10-01
Features: The hot dishes prepared in this competition are full of creativity and distinctive, showing significant progress; the improvement in cold dishes and sculptures is even more noticeable. The works feature innovative creativity, unique designs, harmonious arrangements, and exquisite knife skills. Each piece is a fine work, vividly realistic, resembling delicate artworks that refresh the eyes. In the garden of Zhejiang cuisine, numerous new flowers and rare plants have been added. To showcase the new look of Zhejiang cuisine and introduce the latest trends, we have selected a portion of the excellent works from the competition for editing and publishing Zhejiang New Dishes, providing a platform for peers in the culinary industry to learn, exchange, and collaborate.