Beijing Roast Duck Cuisine Preparation

Author: Zhang Renqing
Publisher:
Publish Date: 2005-04-01
Features: "A man who hasn't climbed the Great Wall is not a true man, and a man who hasn't eaten roast duck is truly regretful." This book includes four parts: roast duck techniques, famous dishes and specialties of Beijing roast duck restaurants, Sichuan-style duck dishes, and classic color illustrations of duck dishes. It provides detailed introductions to the roasting and cooking techniques of over 300 types of duck dishes, such as Beijing roast duck, Nanjing board duck, braised duck, rice straw duck, and smoked duck, accompanied by 116 color photos of duck dishes. The book is practical, with fluent language, rich illustrations, and easy-to-understand text. By reading this book, readers can learn the real techniques of roasting Beijing roast duck and cooking duck dishes. It is suitable for a wide range of culinary workers, readers who are self-employed or learning duck dish cooking techniques, as well as home cooking enthusiasts for reference.