Tasty and Nutritious Chinese Cabbage

Author: Liu Zihua
Publisher:
Publish Date: 2003-01-01
Features: This book combines professional cooking techniques and characteristics with folk dining customs to summarize and create nearly 200 exquisite cabbage dishes. It offers home-style proportions, renowned dish quality, and diverse regional flavors, making it a distinctive and innovative addition to Chinese cuisine, filling a blank spot in Chinese recipe collections. Cabbage, also known as headed cabbage, yellow-white cabbage, or yellow sprout cabbage, originated in China. The culinary use of cabbage has a long history, spanning thousands of years. Cabbage is highly favored for its extended availability (available all year round), and its cooking methods are incredibly versatile. It can be used in both meat and vegetarian dishes, stir-fried or sautéed, pickled or soaked, dried or fresh, braised or pan-fried, in soups or porridge, diced, as a filling, in both dishes and main courses, for both full meals and breakfast, as elaborate banquet dishes, or as everyday stir-fries. Every dish is uniquely aromatic and delightful, offering endless variety and enjoyment.