Master Sichuan Cuisine: 100 Questions and Answers

Author: Liu Zihua
Publisher:
Publish Date: 2005-06-01
Features: In daily culinary practice, our chefs, especially young ones, are mostly still at the level of "knowing how to cook" but rarely explore why certain methods are used. Practice has shown that this phenomenon is highly unfavorable to the overall improvement of culinary quality. Moreover, the industry is still accustomed to the method of teaching through apprenticeship and personal example. However, from the current perspective of culinary work, it has long fallen behind the times. This is because there are fewer highly skilled and respected masters, while there are too many young people. Since it is still difficult to change this situation, as professional chefs, relying solely on skills learned within one's respected circle is insufficient. Efforts should also be made to learn culinary knowledge beyond the kitchen, especially for chefs specializing in specific flavor dishes. This learning is even more important for them.