Sichuan snacks

Author: Writing Group of Authentic Sichuan Cuisine Series
Publisher:
Publishing Date: 2003-01-01
Features: Although Chongqing now belongs to a direct-controlled municipality, considering the origins of its food culture and geographical characteristics, we have retained the arrangement of the previous version in this book. It provides detailed introductions to representative famous snacks from the western, southern, eastern, and northern regions of Sichuan, covering their ingredients, cooking methods, and characteristics. It also includes basic knowledge of noodle and rice dishes. It is a valuable book for studying and making Sichuan-style snacks. The first edition of Sichuan Snacks was personally selected and edited by Mr. Huang Jiaming, who won the title of "China Culinary Master," and he also wrote the "Basic Knowledge" section. It has been reprinted over a hundred thousand times. This revision has added appreciation content to some varieties and included some new snack varieties that have become popular in recent years. Adjustments have also been made to individual items, but traditional snack varieties with strong brand influence still hold an irreplaceable position in delicacies due to their unique food culture and flavor charm. Therefore, this book focuses on selecting well-known traditional snack varieties with a long-standing reputation.