Author: Wanjiafu
Publisher:
Publish Date: 2003-01-01
Features: This book systematically introduces the cooking methods and ingredient characteristics of Sichuan cuisine. Examples include Stir-fried Three-Sliced Vegetables, Spicy Pork Cubes, Chrysanthemum Fish Fillets, Tangerine Peel and Ginger Water, and Egg White Tofu. With rich illustrations, it serves as an excellent guide and companion for Sichuan cuisine enthusiasts.
Delicious home-style dishes
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