Self-taught how to make freshwater dishes

Author: Wang Yiwei
Publisher:
Publish Date: 2005-03-01
Features: Chinese culinary techniques have a long and profound history, with a wide range of ingredients, meticulous selection, exquisite knife skills, diverse cutting methods, emphasis on seasoning, attention to heat control, clever ingredient combinations, varied cooking techniques, abundant varieties, and endless innovations. They are an important part of the valuable cultural heritage of the Chinese nation. They have enriched the lives of the Chinese people and are renowned worldwide. To meet the needs of beginners, following the principle of gradual progression, we have organized a team of senior instructors with years of experience in chef training and theoretical research, along with first-class and second-class chefs with extensive practical experience, to write this series of books. Each book is divided into sections such as raw material knowledge, dry material soaking, tools, knife skills, knife shaping, oil temperature, heat control, cooking methods, marinating and coating, thickening, seasonings, flavor profiles, and selected classic dishes. This book integrates raw material knowledge, dry material soaking, tools, knife skills, knife shaping, oil temperature, heat control, cooking methods, marinating and coating, thickening, seasonings, flavor profiles, soup making, dish naming, and classic recipes from different regions across the country. The content is comprehensive, highly practical, easy to understand, and straightforward, enabling beginners to fully grasp the basic knowledge and skills of Chinese culinary arts. It helps beginners not only "know how" but also "know why," achieving the effect of learning by analogy and generalizing from specific examples.