Sichuan-style steamed dishes

Author: Chen Zuoming
Publisher:
Publish Date: 2003-01-02
Features: Authentic Sichuan-Style Home-Style Steamed Dishes Series
Steaming is a cooking method that utilizes steam to transfer heat and mature ingredients. It is a distinctive heating technique in cooking. When steaming, it generally requires high heat, ample water, and a short cooking time. The finished dishes are well-preserved in shape, rich in moisture, and tend to be tender or soft, rarely dry or burnt. They offer excellent mouthfeel. Since steamed dishes are not subjected to prolonged heating in water like boiling, stewing, or braising, their nutritional components are relatively well-preserved. Most steamed dishes maintain their original shape and flavor, maximizing the retention of the natural taste of the ingredients. A wide range of ingredients can be used for steaming, including various cooking materials and semi-finished products.
The art of steaming originated in the pottery era, with a history of over 5,000 years. The Shiben (Records of the World) states that the Yellow Emperor invented the fu (cooking vessel) and zeng (steaming rack), "beginning to steam grains into rice." The Zhou Shu (Book of Zhou) also mentions that the Yellow Emperor "cooked grains into porridge and steamed them into rice." Since then, steaming has continuously developed, forming various steaming methods today, including common styles like qingzheng (clear steaming), hanzheng (dry steaming), and fuzheng (powder steaming), each with its unique characteristics. As a result, the variety of steamed dishes has become even richer.
This book is based on the flavors of Sichuan cuisine and collects over 100 typical dish examples. The dishes are innovative, use a wide range of ingredients, have simple preparation methods, and are economical and practical. It is suitable for cooking professionals, cooking enthusiasts, and housewives as a reference, hoping to add color and vibrancy to people's dining lives.