Essence of Zhe Cuisine (Teach You to Cook Famous Dishes Series) ((Teach You to Cook Famous Dishes Series))

Author: Wu Jie
Publisher:
Publish Date: 2005-03-01
Features: Zhejiang Cuisine is one of China's famous eight major culinary traditions. It is composed of four regional flavors: Hangzhou Cuisine, Ningbo Cuisine, Shaoxing Cuisine, and Wenzhou Cuisine. Zhejiang, with its advantage of abundant seasonal fresh produce and rich marine resources, provides conditions for the formation and development of Zhejiang Cuisine. Zhejiang Cuisine often uses local specialty ingredients to highlight regional characteristics. In terms of cooking techniques, it excels in stir-frying, quick-frying, braising, steaming, roasting, and poaching, with over 30 common techniques. Its features include meticulous ingredient selection, uniqueness, tenderness, attention to heat control, and a preference for crisp, tender flavors that highlight the natural taste of the main ingredients. The cuisine is elegant and refined, emphasizing the unity of inner beauty and artistic presentation. This book is co-authored by over ten renowned culinary masters from various regions. The 66 Zhejiang dishes introduced are exquisite local specialties, including both time-honored traditional dishes and innovative modern creations, representing the essence of Zhejiang Cuisine. It not only reflects the highlights of traditional and contemporary Chinese cuisine 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, preparation methods, and characteristics of each dish, including illustrative photos for key cooking steps. The content is comprehensive, scientific, systematic, and practical, making it suitable as a textbook for culinary schools, vocational training centers, and chef training programs across China. Additionally, it serves as a reference for evaluating and assessing chef skills by dietary and labor authorities, as well as a valuable guide for culinary enthusiasts, food experts, and home cooks both domestically and internationally.