Small Restaurant's Signature Dish -- Cold Dishes

Author: Yuan Xinyu, Editor-in-Chief
Publisher:
Publish Date: 2004-06-01
Features: The greatest feature of this series of books is that it introduces dishes with market promotion potential, tailored to the characteristics of small and medium-sized restaurants. "Cold Dishes for Small Restaurants" is organized by ingredients, divided into four major categories: meat, poultry, aquatic products, and vegetarian dishes. It presents a total of 177 cold dish recipes. In terms of dish composition, ingredient pairing, and flavor, it inherits and breaks through traditional styles, highlighting the unique characteristics and techniques of modern Sichuan cuisine. It serves as an important reference book for small and medium-sized restaurants in developing their menus. It also provides some assistance for large restaurants in establishing their culinary styles.