Sichuan Stir-fried Dishes

Author: Shen Tao
Publisher:
Publication Date: 2003-01-01
Features: This book is organized by categories of raw materials such as livestock, poultry, aquatic products, and vegetables. It includes both traditional and enduring dishes, as well as dishes not introduced in past recipe books. Some dishes are referenced from other sources, while others are current popular dishes, and there are even those I have created myself. The reader is encouraged to be flexible and adapt to the different "stir-frying" methods in the book to create satisfying dishes.