Master Sichuan Cuisine: 100 Questions on Mala Cuisine

Author: Liu Zihua
Publisher:
Publish Date: 2005-06-01
Features: The experience of renowned chefs is shared without reservation, and all cooking secrets are fully disclosed. In this book, only the technical issues of beloved and renowned Sichuan dishes are elaborated in detail and highly personalized ways, breaking away from the writing style of most recipes. Instead, it adopts a brand-new perspective, not simply teaching you how to cook, but guiding you to understand the essence of creating flavorful dishes. Spiciness and numbingness are unique characteristics of Sichuan cuisine, often talked about by those who love it. But how to season it to truly achieve the authentic spiciness and numbingness of Sichuan cuisine, and how to achieve the best effect through Sichuan cooking, should be common knowledge and essential cooking skills for every chef specializing in Sichuan cuisine. Some Sichuan dishes, when tasted by industry professionals, are deemed "amateur work." Why does this happen? Practice tells us that the fundamental reason lies in the fact that some Sichuan chefs lack sufficient skill and mastery, and their cooking techniques for flavor dishes are not yet refined enough. This "refinement" includes aspects such as the selection of ingredients, knife skills for shaping, seasoning mixtures, and the implementation of heat control. This author, with over thirty years of experience in learning to cook Sichuan cuisine, has summarized a set of practical operational knowledge and cooking techniques. In this book, only the technical issues of beloved and renowned Sichuan dishes are elaborated in detail and highly personalized ways, breaking away from the writing style of most recipes. Instead, it adopts a brand-new perspective, not simply teaching you how to cook, but guiding you to understand the essence of creating flavorful dishes.