Master Sichuan Cuisine: 100 Questions on Fresh and Mellow - Fresh and Mellow Edition

Author: Liu Zihua
Publisher:
Publish Date: 2005-06-01
Features: When it comes to Sichuan cuisine, people immediately think of "Mapo Tofu, Water-Boiled Beef," as well as the delicious "Fish-Fragrant Shredded Pork" and "Kung Pao Chicken." If limited to these, the understanding of Sichuan cuisine would be incomplete. Authentic Sichuan cuisine is rich in flavors, with dozens of styles. This book is a summary of 30 years of culinary experience by a master of Sichuan cuisine. It explains the methods and secrets of making 58 fresh and mellow Sichuan dishes in the form of Q&A. Due to the profoundness and richness of Sichuan cuisine, this book only selects representative and iconic dishes. From the origin of the dish names, preparation of ingredients, knife skills, seasoning, heat control in cooking, to the color, aroma, taste, texture, and flavor characteristics of the finished dishes, the author provides detailed elaborations and introductions from a personal perspective and a new perspective in the form of Q&A. It is hoped that this book will be of some educational and inspirational value to fellow Sichuan cuisine practitioners, especially young chefs. From it, one can appreciate the richness and depth of authentic Sichuan cuisine, as well as the rigor and excellence of its culinary techniques.