Essence of Jing Cuisine -- A Series of Books Teaching You to Cook Famous Dishes

Author: Wu Jie
Publisher:
Publish Date: 2004-12-01
Features: This book is co-authored by a renowned Chinese culinary master, a cooking instructor, and over ten cooking masters from various regions. The 66 Beijing cuisine dishes introduced are all exquisite local specialties, featuring both time-honored traditional dishes and innovative modern creations, encompassing the entirety of Chinese Beijing cuisine. It not only reflects the essence of traditional and contemporary Chinese delicacies but also embodies the scientific, cultural, and artistic aspects of Chinese cooking. The dishes in the book are categorized into five major groups: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. With concise text and exquisite color illustrations, the book provides detailed introductions and demonstrations of the ingredients, proportions, preparation methods, and final characteristics of each dish, along with illustrative photos for key preparation steps. The content of this book is comprehensive, scientific, systematic, and practical, making it suitable as a teaching material for culinary schools, cooking skill training centers, and chef training programs across the country. Additionally, it can serve as a reference for diet and labor authorities in evaluating and assessing chef skills, as well as a valuable guide for culinary enthusiasts, gourmands, and housewives both domestically and internationally.